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Don't know what to use - Page 2

post #16 of 20
2/27/13 at 7:08am
Quote:
Originally Posted by AtomicBakes View Post

 

Have you ever tried kneading in some dark cocoa powder to get a good brown color? I've heard it works but haven't tried it. Just curious if anyone has done this.

 I just did one with the cocoa powder and it was a nice dark colour brown. I paired it with hot pink..

http://izzyscheesecakesandsweets.webs.com/

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http://izzyscheesecakesandsweets.webs.com/

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post #17 of 20
2/27/13 at 9:10am
Thread Starter 

I did that once and don't think I accounted for needing maybe a little extra water. I just realized I've also been using JET puffed marshmellow. I've heard to use the cheap brand. I don't know what the difference is but will try that next. 

So I will try a couple different recipes and let everyone one my results. I know every area can be different also so end results can be differnet.

 

Thanks ,

Wendy

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post #18 of 20
2/27/13 at 9:19am

I am also a Satin Ice fan.   I buy it for the black, purple, hot pink & brown.    I use Fondx white and color it for all other colors.   The brown satin ice smells and tastes like a tootsie roll.  I think it is extremely dark and always add white to it.   To me, it is much more softer than the other colors.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #19 of 20
2/27/13 at 10:18am
Quote:
Originally Posted by suedefringe View Post

http://artisancakecompany.com/2012/11/the-best-marshmallow-fondant-recipe-ever/



Have you tried Liz Mareks MMF ? I have and I really loved it thou next time I will be using it RIGHT AFTER making it. Not sure if it was my containers or something else but it was much easier to work with after it was freshly made... and not to expensive especially if you use a coupn for the secret ingredient icon_smile.gif Good luck.. Happy Caking

I agree icon_smile.gif I've used this recipe and LOVE that great taste from the marshmallow and the stability from the sore bought. It's very easy to work with and highly recommend this product. icon_smile.gif good luck

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

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On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

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post #20 of 20
3/1/13 at 10:51am
I don't use recipes that call for cocoa powder... All of my frostings, cakes, etc that are chocolate are made from real melted chocolate because I don't like the weird powder taste that comes from the dry cocoa. :/

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www.nomnomsweeties.com
www.facebook.com/nomnomsweeties
www.pinterest.com/LeslieBruckman

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