I was at a cake supply store buying some things I needed to make my daughters Lil’panda cake and spotted a 2 lb pouch of Albert Uster’s FondArt Black Fondant and thought I would give it a try. I’ve been making my own fondant for a couple of years and it doesn’t hurt to try something new and different for a change.
To my surprise, the FondArt Fondant was more of a very dark, green. It looked black from a distance and under different lighting but up close and right next to my homemade black marshmallow fondant, it looked green.
|FondArt Black Fondant (left) vs. Homemade Black Marshmallow Fondant (right)|
I’m sticking to my homemade black marshmallow fondant – not only does it look black but it tastes like a chocolate Tootsie roll too. Yummy!
I did mix them together to cover the cake with. Workability was great, texture was great, color and taste were better once mixed with MMF. Used alone, I don’t know, haven’t tried it that way yet.
Tip: When making black royal icing or buttercream, it always look a bit on the green side or a deep gray at first. Add a tiny drop of burgundy coloring to it and let it sit overnight and it’ll darken and deepen as it rests. For MMF, chocolate chips are already a little brown so there’s no need to add the burgundy to it.
If you want to know how I make dark-colored marshmallow fondant (MMF), use my recipe HERE (for tips, visit my Marshmallow Fondant MMF Recipe page). It’s super easy. You can make any color you like; red, green, blue, and even white if you want. For black, don’t fret if you can’t find black candy melts. I prefer using regular, semi-sweet chocolate chips to make black MMF. Using candy melts or chocolate to color your MMF with works like a charm. Give it try.