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Trying to make black fondant from white fondant and color IS a disaster. It's soft, sticky and tastes terrible. For almost all my black fondant applications, I mix white fondant about half and half with modelling chocolate - that way you are already halfway there with the color and don't need to add very much. Also, the chocolate makes the fondant taste better. I have draped cakes with this no problem and made flowers; if you need the bow to remain very stiff I would mix in a little gum paste or tylose powder.
Modelling chocolate: melt 7 oz bittersweet slowly. Stir in 1/4 C corn syrup. Stir well. Wrap blob in pastic. Let cool thoroughly, in fridge, til hard. Knead smooth, then add in fondant, then add in color. For this application, you can sub some unsweetened chocolate - then your color will be even darker. Good luck!
I've not ever tried that, sweetobsessions, but I'm not sure it's a good idea. I believe you will end up with a speckly color (have you ever added cocoa to whipped cream? that's what I envision) Also, there is fat in cocoa powder, which might mess with your texture. You can certainly try with a little piece - experiments are how we learn things! If you do, sift it well, and post your results.
Also, you can stop just short of jet black when you are adding color, and let fondant rest for awhile. Color deepens over time.
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OK first, you can add cocoa to fondant. Fondant from scratch contains both butter & cream is is far superior to any store bought product, so fat is in integral part of fondant, but adding cocoa to ready made fondant throws off the consistency, making it drier & likely to crack. Making homemade fondant is pretty easy, and much less expensive; Google search Michele Fosters Fondant recipes. As far as black fondant goes, it's messy, and even if you start with chocolate fondant & add black food color, it takes a lot of color, and by the time you get true black, you generally have a sticky awful tasting product. If you can't buy a small amount of commercial black fondant, I'd start with chocolate fondant if possible & hand paint or airbrush it black. Craft stores sell black food color in spray cans, but in my experience it doesn't do the job very well, and should also be avoided. In the bakeries I've worked with, black is generally painted on. Gumpaste is OK, dries faster & harder, but usually is not meant to be eaten. Finally, if you serve people solidly black fondant, they will have black teeth after eating it, and may not be happy about it....