Black Fondant
I would like to make a 3-tier cake covered in black fondant, I was looking at buying the satin ice black fondant but its pricey, does anyone else buy this? I'm wondering if there is a good place to get it that might be cheaper, or if there are any other suggestions, I looked on Amazon.
Replies to This Discussion
-
Permalink Reply by wendy martz on
-
I just made this recipe and added 2 tsp baking soda. I added some black gel, did not add flavoring as I did not have any and this is a trial. My color came out a very dark purple, will it turn black after sitting or should have I added more? How do I know if I added enough black?
June Kowalczyk said:Wendy
I have a killer recipe posted below for chocolate MMF.. Tastes like tootsie roll. Since its already brown, takes very little black food colouring to make black.. If you make this, and do make black, add a couple of tsp of baking soda at the end and knead in well. This will set the colour. And definitely let it sit overnight as the colour will deepen. Hope this is helpful.
BEST EVER HOMEMADE CHOCOLATE MMF ... - Cakes We Bake
www.cakeswebake.com/profiles/blogs/best-ever-homemade-chocolate-mmf
-
Permalink Reply by June Kowalczyk on
-
Ok, that's weird. Mine has never turned purple?? I've always added a tiny bit of Wilton black gel, kneaded in, checked the colour, then continued to add small amounts until I got it black. Then wrapped and let fondant sit overnight to darken. Was the fondant a nice dark brown when you started?? I'd leave it overnight, check it in the morning. If it's still purplish.....add cocoa, not more black. That should help.
-
-
I added the black food color to the melted marshmallow before the cocoa, I added black about the size of a pencil eraser maybe.
-
-
I've never done it that way. I guess because I wanted the chocolate MMF on its own. I added the black after I made the recipe.
-
-
after the fondant sat a few days I added a few squeezes of black and it is good and black now, I just have to see how it will roll out for the cake. I'm super excited and hoping it works so I don't have to buy any! Next time I will make the choc first though.
-
-
When you roll out Wendy, use asmall amount of shortening on your counter as opposed to icing sugar. Rolls a lot easier. If you prefer icing sugar/cornstarch....stop!!! Use cocoa instead. It's really hard to get that white sugar off black fondant. Cocoa blends right in, or can be dusted off.
-
-
thank you! I have also learned to use a steamer to make my fondant shiny which is pretty awesome!
-
-
Yup...steam works on gumpaste flowers too..
-
-
Ok I made the icing, frosted my cake and rolled out the fondant to put on the cake....I had a few issues and I am hoping someone can help me!!
1) I made chocolate buttercream icing, added black americolor gel but it did take a good bit of the gel to turn it black. My recipe called for 1/2 cup shortening and 1 stick butter plus the other stuff so did using butter make it harder to turn to black maybe?? It turned out fine, just curious.
2) My biggest fear and always my problem when I make my own fondant...when I rolled out my fondant, I smeared shortening on the table and rolled out the fondant but couldn't pick it up without it tearing. I know it must have been too thin, you could see all the little bump of the cake under the fondant but either the fondant would stick to my table or tear when I tried to pick it up, I also tried rolling it onto my rolling pin but wasn't working. I also tried sprinkling a good amount of cocoa on the surface where I was rolling out my fondant, this helped but like always, when I would go to pick up my fondant it would pull and tear. Also, I didn't think it was supposed to take so much black gel to color it from brown to black. It tastes really good though I just really want to get this right so I don't have to buy it.
3) what do you use to get the cocoa off the fondant, I tried wiping off with a damp paper towel but was afraid it would tear the fondant since it was so thin. I would have tried using my steamer but didn't have it with me. I know that did work to remove powdered sugar last time I tried it.
Thanks for all the help and advice!!
-
Permalink Reply by Sandra Smiley on
-
Wendy, my experience is limited and I have not dyed fondant a dark color, but I have found with gum paste that a lot of gel color does change the texture and makes it a lot harder with which to work. If I had to guess, I would suspect two things were going on, a lot of gel color and the fondant probably was too thin. With the chocolate MMF, you can afford to use a thicker coverage because it is so tasty. I have also found that my fondant tends to stick to shortening. To achieve black fondant, some people use chocolate fondant and spray it black either with an airbrush or canned spray colors such as Wilton.
-
-
Ok. I can tell from your description, you rolled the fondant too thin. Fondant has to be very elastic and stretchy to be able to do that. Also, much experience needed to roll your fondant thin and transfer to your cake.
I have The Mat ....but it's a royal pain to use now on my counter, Mats big, counters small. Plus, even tho I followed all the instructions for the care of the Mat....found my fondant constantly stuck to it . So, I now only use the one Mat....instead of the two Mats together like your suppose to. You can buy a piece of bpa free vinyl from Wal Mart on a roll....which allows you to cut the size that fits your counter/table. I highly recommend as it's so easy to lift up the whole piece of vinyl, take it over to your cake, position it exactly where you want it, and peel the fondant off the vinyl.
Icing: no, your butter has nothing to do with adding your colour, shortening does tho. The more shortening, the more colour you have to add. That's why I make all butter icing. Otherwise, you need powdered colours....which are $$$.
To remove your cocoa from the fondant, just let the fondant sit till it's good and dry. Then cocoa will come right off with a dry pastry brush. If you use water, it just makes a cocoa wet mess.
-
-
just to update, I practiced the splatter cake I wanted to make and thru trial and error have come up with the right consistency and method for the splatter, as far as the choc fondant, I am hoping it will be better when I make it a little thicker but I used my trial and error cake for our family Easter and it was yummmmy! The fondant was a little too thin but with the splatter on it you couldn't really tell and you couldn't even notice it was fondant, it tasted like choc. icing (which I did have under the fondant). Here is my practice cake.
- Attachments:
-
-
splatter Easter cake.JPG, 1.9 MB
-
- ‹ Previous
- 1
- 2
- 3
- 4
- Next ›
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
