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officially hate black fondant:/

post #1 of 16
Thread Starter 

last couple of times i had to make black fondant has made me literally pull out my hair,break a sweat,and turn my kitchen upside down mad lol , ive made lots and lots of fondan,t same recipe same evrything i just dont know why black gives me such a hard time!it starts breaking,crumbling, its too dry have tried everything...help?

post #2 of 16
I always buy fondant already coloured Black and i use satin ice, it doesnt taste too bad. Anything with that much colour cant taste too brilliant i figure. i try not to use to much. I've tried colouring it myself but I gave up! Oh and red, I like buying the red too icon_wink.gif Any other colour I'm happy to do myself. Good luck, hope someone can give you some tips. I've moved on from trying hehe
post #3 of 16

Try starting with a chocolate fondant so there isn't as far to get to black.  Also, try adding a little less color and waiting to see if it gets black over time.  I used to add way too much color, but now I do it a day ahead or so, and I find I need much less.  That helps the texture not change as much.

post #4 of 16
Thread Starter 
I've never bought ready to use fondant just because I've heard it tastes horrible lol but in this case I'm gonna have to try it out I would like to keep all my hair on my head lol thank you! icon_smile.gif
post #5 of 16

I don't even bother with making or colouring my own anymore, if I can't airbrush it, I just buy it pre-coloured.

post #6 of 16
Quote:
Originally Posted by grace24 View Post

I've never bought ready to use fondant just because I've heard it tastes horrible lol but in this case I'm gonna have to try it out I would like to keep all my hair on my head lol thank you! icon_smile.gif
Some ready made fondant is pretty nasty, but some of it is really good. It is unfortunate that people make sweeping generalizations about this; it keeps people from trying it and making more work for themselves than they need to. Personally, I find Satin Ice fondant to be quite nice. I have had people ask me if I made it!
post #7 of 16
Thread Starter 
Awesome I'm Gna have to try this satin ice thanx for the help guys !
post #8 of 16
I recently made a red and black lady bug cake for a baby shower, and decided to buy premixed colored fondant to make life easier. (I am a hobby baker wih a full time + job). I have used Satin Ice in the past, but it smells bad and tastes bad. I would only use it on cake boards and for figures not meant to be eaten. Over a year ago i held my own fondant comparison and found fondarific to be tasty, but to be too soft, stretchy, and sticky to work with. For some reason, i thought I'd give it another try. Should have gone with my first impression. Both colors were great, and it also smelled and tasted good. However, they were both so stretchy and soft and sticky I ended up peeling everything off and throwing it away. I got out my bucket of my favorite Massa Grischhuna, which I absolutely love and use for anything that is likely to be eaten. I colored it with Wilton gel colors, both red and black. stopping just shy of the intense color desired because as mentioned above the colors deepen upon sitting. It tasted great, the colors we great, and as always, it handled beautifully. Lesson learned. Stick with my tried and true favorite which i now know also colors beautifully. If you are looking for a really great fondant, i would highhly recommend it .
I'd rather be baking!
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I'd rather be baking!
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post #9 of 16
I used this method for red fondant and it works great
http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html

I actually do all my fondant this way now, red or not. I love the texture. I think you can order wilton black candy melts year round now, and my local cake shop sells mercken's by the pound in black as well.
post #10 of 16
Quote:
Originally Posted by Sassyzan View Post

I used this method for red fondant and it works great
http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html

Well that looks easy enough and what a terrific red! I might just give that a go! Thanks icon_smile.gif
post #11 of 16
Quote:
Originally Posted by Sassyzan View Post

I used this method for red fondant and it works great
http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html

I actually do all my fondant this way now, red or not. I love the texture. I think you can order wilton black candy melts year round now, and my local cake shop sells mercken's by the pound in black as well.

Thanks Sassyzan =)

 

If you can't find black candy melts, use regular chocolate chips.  Semi-sweet Chocolate chips are actually my preferred method when making black since it makes the fondant taste like a tootsie roll and everyone loves eating it.  White chocolate chips for making white MMF also tastes really good too.  I love the texture of the MMF with candy melts/chocolate too.

post #12 of 16

What a great idea.  Can't wait to try it this weekend.

The hurrier I go, the behinder I get.

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The hurrier I go, the behinder I get.

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post #13 of 16

I make my own fondant, but when it comes to black I always buy it too. 

post #14 of 16

I prefer a chocolate fondant that I airbrush black.....

Craftsy Instructor: Master Series: The Art of Airbrushing. 

http://www.craftsy.com/class/the-art-of-airbrushing/418

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Craftsy Instructor: Master Series: The Art of Airbrushing. 

http://www.craftsy.com/class/the-art-of-airbrushing/418

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post #15 of 16

Unless a customer absolutely insists on jet black on their cake, try dark chocolate.  You can almost always pass off dark chocolate as black. In many cases, it's better to go with a chocolate tone. A grand piano cake, for instance, looks and tastes much better if done in a chocolate tone instead of jet black. Your customers will thank you for not making their tongues black if you skip the food coloring and go with chocolate.

 icon_smile.gif

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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