I don't know a really good way to get black and red fondant besides just putting in so much color that the fondant gets way to sticky to use. That is what I do and then let it sit over night and then it usually comes back to a useable consistency. When I make black I always start with chocolate fondant and then add the black. That helps a lot, I don't have to use so much color.
Hate to say it but making red or black is usually a pain and a disaster.
Most of the pro fondant lines carry colors. I use Satin Ice red or black when I need those colors. If you don't have access to those, the Duff line at Michael's has colored fondant. MUCH less headache to get it pre-colored.
Kristy
I don't know a really good way to get black and red fondant besides just putting in so much color that the fondant gets way to sticky to use. That is what I do and then let it sit over night and then it usually comes back to a useable consistency. When I make black I always start with chocolate fondant and then add the black. That helps a lot, I don't have to use so much color.
Ok, this may be a stupid question, but how are you adding chocolate to your fondant? I am new to fondant but have made marshmallow fondant. What procedure do you use?
I have heard of people using cherry koolaid packets to the melted marshmallow B4 adding powdered sugar to get red. I have done this and it works. But, never thought about chocolate fondant.
When I made red fondant I made it a bright pink first, then added red, just like I do with buttercream, keep in mind red will intesify after it sits, so color it a day or 2 before you need it. As for the black starting with chocolate or brown would be best you will add less color, I have yet to try to make black fondant but starting with a brown base seems to be what works best in buttercream.
There is a recipe on cc for True Black MMF. It uses melted chocolate and then color it with black. I have made it a couple of times. It tastes great and comes out black. Do a search in the recipes.
If you are making your own fondant then if at all possible add the color while you are making it, at least a base, like pink first, like someone suggested. Then you don't have to knead in as much later. I work in a bakery and we make our own fondant. When we make batches of it we do white, ivory (we make ivory by adding the color with the liquid) and chocolate by adding a chocolate base with the shortening. Our fondant is not MMF so I don't know a lot about making that. Then when I need another color I knead the color into the white or ivory or chocolate. We make it in batches that fill a 5 gallon bucket so it's not practical to make every color I need in that big amount but we could just by adding the color in when mixing it.
Quote by @%username% on %date%
%body%