How to make Black Fondant
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- How to make silky smooth, stretchy, delicious and cost-effective marshmallow fondant. Made from my super-popular LMF fondant recipe.
Black LMF Fondant Recipe:
Original LMF Fondant Recipe: • How to make LMF Fondan...
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Hands down the best fondant ever!!!! It was easy to make, covered well and tasted great! I made a batch and used it on my 1st 3 tier square wedding cake and had no problems!! Awesome tutorial!!
Fondant is one of my biggest headaches as a new cake decorator, thanks for the information!!! I will try this recipe! :)
thank you for sharing this recipe! it's so easy! It's my first time ever making fondant. I just did a dark grey. can't wait to decorate the cake.
I've been making my fondant like this for six years and it's awesome on my cakes and taste great..
I like how you are simple in your instructions. This allows a beginner understand.
Funny I just made black LMF fondant a couple of nights ago and I just used the same method but the wilton black fondant lol. It still turned out excellent and I halved the recipe and it still made plenty to use more for another cake! This is my go to recipe.
How does it taste though?
@@latina1700 it was good
This is fantastic. Your LMF is so easy to use and tastes so much better. Saves a lot of money!
Thank you!
*****
I had heartbreaking experiences with MMF until I tried LMF . What a game changer! I ve never looked back.
I just a hobby baker who loves Elizabeth s MMF . Its so easy to make and use.
I did hate the taste of of the black till I ordered Americolor brand , now I love it .
I m making my first car for Jan 1st ( husband s b day) 1978 black tran am on the Autobahn roadway :)
Thanks to Elizabeth , who makes everything seem possible .
Wish you a Merry Christmas and wonderful New Year from a huge fan in P.E.I
You're so sweet! Merry Christmas!
Liz, thank you so much for sharing your recipe and method. I watched your video at least six times before I attempted this. it turned out quite well. I don't have a stand mixer, I used a hand held mixer with the tiny dough hooks and it really worked, the mixer didn't explode. I didnt use the full 2 lbs of sugar. When i rolled it out, some shortening really glossed it out very nicely. Next step is making the cakes. wish me luck! thank you once again!
+D Wong Glad to hear it and glad your hand held mixer did ok :)
Liz, thank you for sharing your recipes. I have made your LMF fondant and it is delicious. I used it in a recent cake decorating class and the instructor was impressed how well the fondant covered the cake. Thank you again. I will try making the black fondant.
wow that is awesome! Not often instructors will even give the recipe the time of day lol
Artisan Cake Company I too used your recipe for my "final" cake in a Wilton course, you are correct in that the instructor objected but after class, EVERY student asked for the recipe. The instructor did at least acknowledge it was the best cake though.
Everyone this is the best fondant I have ever ever (insert 100 more Evers) made. If you want to add a boost of something add cocoa powder while pulling it or you could do it before adding the good coloring. It's taste so good. Thank you for this marvelous flawless recipe!!
Excellent directions - clear and concise. Thanks!
Yes I live in Georgia and I will do that. I'm learning so much in your videos. God Bless and much continued success.
Chou are so amazing May God bless the work of ur hands because u have explained something I didn't know.
Thanks for the tips!!
I also love how she replies to everyone's questions in the comments :)
Thank you for sharing another of your "trade secrets"...so helpful and informative. Two questions please: What is the reason for adding some commercial fondant to your homemade fondant? and, would it have been possible to finish the fondant completely with the mixer and dough hook instead of the hand kneading portion?
The reason for adding the commercial fondant is it adds body and stretch to the finished product. If you've ever used regular marshmallow fondant, you know that it tastes good but doesnt cover very well and tends to tear. It's just enough to add stretch but doesn't affect the flavor of the fondant at all. You can't finish the fondant in the mixer because you need to knead it by pulling it. The fondant would just roll around in the bowl and most likely burn out your motor.
Makes perfect sense. Thank you so much for taking the time to answer and for sharing your wonderful videos.
Thank you so much you solve my lots of problems about fondant
Thank you for sharing that technique I really appreciate it i've seen other videos on how to make your own fondant and it's okay but yours seems to be so accurate I really appreciate it thank you I will be trying it
Omg thank you so much for posting this easy way of making fondant I just did mine n it was so easy n I'm so very grateful.
Great recipe! I personally have just used store bought fondant and any good black gel colouring. it has always come out an excellent black colour. I need very well by hand and have never had any problems.
Sorry, should read knead very well!
That is just the most beautiful ball of fondant I have ever laid eyes on, Can't wait to make some later today. Can I do the same if I'm making pink?
Hope The Creative One you should be able to. Just use pink food coloring in stead of black.
Do you have to add int he wilton fondant or can i leave it out and continue with the recipe?
Activated charcoal powder works really great for black coloring. NO FD&C toxic colors! Available at most health food stores, or even Walgreens in capsules.
Granny Good-Law great idea, can i add it to the regular ready made fondant?
my gel food color has a purple undertone to it and doesn't get to the actual shade of black. I use americolor.. what do you use?
can you use blaack store bought fondant instead of white?
Thanks for sharing! LOVE the gold & chalk board cakes!
I know this was made years ago, but this is my go to recipe for all my fondant cakes! Question. When adding in Wilton, I add the black fondant block to the black fondant that I’m making. It gives it a nice black color. Any reason why you didn’t use black?
Girl so glad to see your question because I have the same question😆👍🏼.
I was also thinking about using the black Wilton when adding it to the recipe. I’m glad that worked for you, hopefully it will work for mine too! Thanks for you comment😊✌🏼
I will be honest, I am not a cake maker. That isn't totally true, I used to frequently make delicious artisan cakes from recipes found in a bimonthly magazine called Chocolatier. I learned to make Ganache and a lot of interesting decorations mostly using chocolate. For my wedding 20 years ago, I decided I wanted a cake that tasted amazing and since I didn't live anywhere near the wedding venue I couldn't sample cakes and find the perfect bakery. Being a lifelong crafter and avid home baker, I decided I was the perfect baker to ensure my vision was achieved. I used a Martha Stewart recipe from her then newly published "Weddings" book. Originally, I had seen a beautiful layout of fondant mini cakes published in Victoria magazine; that was the first time had seen beautiful fondant decorations. I literally tracked down the chef and asked her how I could learn to do this and she as a big snob from a french pastry school who basically told me where I could go (to learn....France). I tried to make fondant at home using I think a Wilton recipe. This was all before interent and before there was pre-made fondant readily available (Hobby Lobby was only in Texas -where I lived but not where i got married-and Michaels were only in the biggest cities). My attempt at fondant making was a fail. It was gross. I remember it was almost all glucose syrup and powdered sugar- yuck- and I gave up immediately because it tasted super gross and didn't even look good. I needed your recipe! I ended up using another Martha recipe for a Grand Marnier Swiss Meringue Buttercream and with the decadent and moist deep chocolate cake- almost a brownie- it was sooooooo freakin' good.
Whew, all that to say that I don't make fondant covered cakes. However I watch videos like yours because of the creativity factor and because I get inspiration from people like you. I have been in bed a lot in the last few years with a strange illness, I can't craft or cook like I want, so I watch a lot of creative people- from a lot of different fields- on TH-cam or various blogs in order to fill the need to be creative. I have watched a lot of TH-camr cake bakers talk about black fondant and how impossible it is to achieve a deep, rich, dark, black color thus it is easier to purchase the pre made black fondant. So you go girl- you made beautiful fondant and even though i don't use the product I can tell the texture is perfect for working with on cakes.
Thank you for sharing! We had very similar experiences. When I went to pastry school, the fondant we learned to make was so sweet it hurt my teeth and looked really bad on the cake to be honest. I was using straight wilton for my cakes but hated the taste as well. The first time I tried a marshmallow fondant I knew I liked the flavors so much more. Trial and error, trial and error. My goal now is to teach people that not all fondant tastes bad. It's like chocolate, you have your bad and then you have your gourmet! Mine definitely is not gourmet but its not bottom of the barrel either haha
Thank you for sharing I've been looking for a black fondant recipe.
The thumbnail looks so wrong 😂😂
exactly what I thought 😂😂
Fkn Edits i thought I was the only one.
Omg Ikr 😂 I thought I was the only one too😂
Omg i thought i was the only
One 2😂😂
+HASHTAG Swaggin I looks like a penis lol
If I want to add flavoring, like Vanilla extract or almond extract, at what stage should I add it? Should I add it to the melted marshmallows when adding the water? Also, would it be okay to add the flavoring? I want to make sure it doesn't break down the fondant. Thanks in advance! P.S. Liz you are AWESOME and I LOVE your tutorials!
How much time does it need for the color to fully develop?
Great video! I am going to make this! I normally don't like how fondant tastes but the marshmallow fondant is good. I like chocolate fondant because it tastes like a tootsie roll. Love your videos!
I left it in the freezer for 15 min after crumb coating. Thank you for replying, your work amazing 😉
Is it very hot and humid in your area? You might need to work in a colder environment or have a fan on while you cover your cakes
Hi Liz! I would love to try this! I made marshmallow fondant before but I didn’t put shortening on it. May I ask what’s the purpose of it?
You rock girl !! Wow i love it !! I am going to do this cake for my Marriage . Thank You for share this video .
your recipe is PERFECT!!! Thank you for sharing!!
Thank you for this.
Could you do one to show how to get a really red red, instead of pink?
Do the exact same thing but with red food color :)
Hey Liz I have some Massa Ticino Tropic enough to make a half batch will it work? Would love to try your recipe. I live in a small town and would have to go 50 miles to the nearest Walmart and Michaels’s.
great tutorial ..not afraid now to make my own..thank you
Thank You for these awesome videos!! You have taught me a lot!! 😚
Hi! Thanks for sharing! What type of shortening fo you use? :)
Love your tutorials Liz you are so talented! This might sound like a silly question but if you had a glass KA bowl (like i do) would u melt the marshmellows directly in that rather than transfering?
you know, I bet you could! I never thought about that :)
Thank you so very much for this video Liz! I have made your LMF twice and it has turned out on the drier side but the flavor is amazing!!! Now I know why it was dry, lol! I didn't mix it nearly enough and I believe your stretching method will also help. It seems as though you only added about half of the powdered sugar into the mixer then kneaded in the rest? I have been adding all of it instead of half into the mixer. Could this also be a problem?..... I can't wait to try this method. Again, thank you so much for sharing. I sincerely appreciate it.
Yep I add half the sugar, let it mix until it's smooth and then knead in the rest doing that stretchy motion. Give it a try!
***** Thank you very much! Merry Christmas.
Sugar Adventures scfcxrdcedexs ostensible
Great tutorial! How long does it need to sit before you can put it on the cake? I normally wait overnight.
hi , great recipe. It worked great however since i am going to require so many colour pieces can i add colour to the white fondant once it is complete?
Hey new here ... BUT are you the same person from Sugar Geeks because it's the same recipe, same blender, same red bowl that's actually pink😊?
Hi Liz! I was just curious why you didn't add black wilton fondant instead of white to the MM mixture?
Because black is more expensive than white fondant so I color it myself :)
wow just perfection.
Liz, Do you add any other flavorings like clear Vanilla or does the premade help give a nice flavor. I have made someone elses MMF and they added lemon juice. I did not like the taste. Thank you! I love your Black Chalk Board Wedding Cakes! Would love some tips or how to's on it!! Happy New Year!!
This recipe all on it's own has a strong vanilla flavor from the marshmallows and the wilton but you could add other extracts if you want, although I dont think this needs it. I would rather flavor the buttercream and cake
Hi there! Do I have to use 1/2 cup of shortening? Thank you.
Hi!
Great tutorial. I'm not sure if this question was answered already, but I wanted to know, can you use the Wilton Black fondant to mix into the Marshmallow fondant to get that black color, or is it preferred to use the Wilton's White fondant?
Thanks in Advanced... Loved your Video :)
you can but you dont have to and its more expensive to use the black. Just use the white and the black food color and it will be perfect
Girl u are amazing!!! Thanks for sharing!
Hi... how if i dont have vegetable shortening? Can you tell me any replacement if it?thanks
Hey I was just wondering does it matter if it isn't gelatin pork in the marshmallows and its beef gelatin?
Love your lmf recipes!! Did you have to change the white lmf recipe because of the change with the wilton fondant?
Nope, this recipe is using the new Wilton fondant
***** thank you!!
thank you so much for share your talent, I love your wonderful work.
YOUR AWESOMEEEE !!! QUESTION : I don't have that powder to stiffen up the fondant, could i still make fondant roses out of it for decorations?
If you have a very good food processor or blender with good wattage just put your regular sugar in and and blend it very fast. The sugar turns into powdered sugar!!
What if we don’t have some ready fondant??? We can make it without fondant in the package ?
Hi Liz. This black fondant is just what I need for making a cake for my niece. Thank you very much. I just need your help on how I will use it to cover a 3 tier cake with black fondant. Do I need to add tylose to it, if so, how many teaspoons will I have to add. Thank you very much again.
no you don't add tylose to fondant for covering a cake, just roll it out thin and cover.
Thanks Liz, you are awesome as always. God bless
hello from japan!
seen some of your great vids and they are really interesting. thanks!
in the intro to thisvid, i saw a black fondant cake with some chalk-like drawings. how cool and edgy! i would like to do a birthday cake for my badass dad with that kind of effect. what did you use to achieve those chalk scribblings? and when is the best time to do those drawings on the black fondant?
thanks and more power!
Hi can you I use marshmallow fluff instead of melting the whole marshmallows?
Is there a video on how to make the cake from 0:20 ?
ahhh thank u for the Joan or Michael's tip lol
I love it..Beautiful consistent..
I have tryed the recipe and I love it☺
i was watching sweetart cake company on periscope when you showed her how to make lmf. Didn't you kinda change how the powder sugar gets put in. Where in the mixer you put all but just a little bit??
If I reheat white LMF, then add gel black, then stretch again, will this work? I only need a little bit of black, so I'd hate to make a whole huge batch.
Love your work you are totally awesome thank you for sharing
Does the shortening help with pliability of the marshmallow fondant?
Liz was wondering why didn't you use black wilton fondant? Is there any reason why?
+Cecil Tim-Pappoe (Popish) because it's more expensive to buy colors and the point is to make less expensive fondant :)
i am making q black fondant, checking this video of yours. Thank you so much. Could I please ask you what is the weight of the fondant you created?
hello I have done mmf and it always comes out dry/elephant skin crumbly at time i still use it, but I will like for once to make it smooth. I don't put store bought fondant. I have not used the complete 2lb sugar thinking maybe its too much sugar. I don't use shortening (only to coat the utensils) when mixing it.
Hi Liz. Is it okay if I don't use the store bought fondant because that wont be economical for me since its Wilton and I don't think it will be available easily in my country.
Hi..some questions for you..whats the colouring you use?..what can be used instead of shortening?..how do I get it to be black, not dark grey or charcoal?..p.s im in australia..not america
What tool would be best to use if you were to make this by hand? A spoon? A spatula? Something else?
A spoon until it gets too stiff then you have to finish it by hand
Donna Il vh
Thanks so much for your tips!! I use your lmf fondant recipie all the time and love it! Never cracks or tears, even on sharp corners or edges. If u have time, could you give some advice on grey fondant? I dont know if its the black coloring i use, but its never a true grey, always ends up with a purple-ish cast when i want a light grey :/
add a touch of yellow, it counteracts the purple.
Hi again, i love all your videos thank you for sharing them. I have used your fondant recipe and it amazing i love it, but im intrigued on the powder you named to stiff it for figures, i understand "tirus powder" and typed it on amazon and don't find any, can you tell me the name plz ?
It's Tylose powder
I love this information. I 1/2 lbs box of fondant how much should I used of this amount
Hi!!! Where can I find the recipe for this fondant? Looks perfect!
Does your fondant have a glossy finish or is it matte?
Does this work with every color? and is it ok to use for just covering a cake? One last question, do you know how or have you made/sculpted a hand out of rice crispy cereal? TIA
Hi Liz! Thank u so much for sharing! I'm gonna try this but I don't have the decorator preferred where I am, so am a little lost on the amount to add. Is 1 1/4 pound the right amount to add or half of that? Thank you in advance!
Yes 1 and 1/4 lbs of any pre-made fondant will do :)
Thank you for sharing this. How does it taste though, please?
I have made this fondant a hand full of times and it always turns out great. The only problem is once I have stored it for a few weeks I can never get the same stretchy consistency back. I heat it up and do the pulling taffy method that you say to do and it never gets there. I did that once for like 20 minutes before I decided to add in a bit more store bought fondant to it and then it worked. So my question is, is there a secrets to get it back to the original stretchy consistency or am I doing something wrong?
Just add shortening bitch
Hi I love your video I tried doing grey fondant and it came out purple light purple
Can we use the fondant right after it's made or is there a waiting period?
Rashida Withers use it right away :)
Can you just use black wilton fondant instead of the white one?
Literally made this today, followed recipe to exactly as stated and mine is a deep purple. Ugh I didn’t want to go out n buy black but I can’t use this purple. Any suggestions Liz?
Can I use powder food coloring?
Does This crack?
This is great... Which food colour did u use? Liquid or paste?
Americolor super black is a gel
I'm thinking my Bosch Universal may be able to handle this well. All I need now is the Wilton fondant.
Can you just mix in colored store-bought fondant instead of using food coloring?
I used the black mmf recipe and used purple instead. Couldn't get that nice taffy texture. Maybe it was getting a bit to hard I don't know hope it works on my cake.
The only reason why I make my own fondant is to avoid buying commercial... too expensive, so... can premade fondant I've made be used instead of bought fondant?
Oh my goodness! I've been making your fondant for a little bit now and I've messed up some of the steps lol and yet still love and use it but this is so much more clear (as I'm a super visual learner)! So I can color my fondant this way with any color right? Thanks! @artisancakecompany
yep! This is how I color all my fondant and I just keep the leftovers in the bags and use what I need when I need it.
Can oil-based food coloring powder be used to change the colors? Would they work?
Can you make LMF fondant without the wilton premade fondant? Does it still work?
Can you use the marshmallow creme instead of actual marshmallows?