blackboard in fondant

Should I Cover my Cake board in fondant?

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How do you make black fondant?

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What is fondant and how do you use it?

Oct 29, 2015 · How to make black fondant Sift your powdered sugar Place your vegetable shortening in the bowl of your stand mixer with the hook attachment Melt your marshmallows in a large heatproof bowl. I start with one minute, stir, then 30 second increments until the... Pour the water over the top of your ...

How does fatfondant protect cakes from going bad?

Aug 19, 2013 · Sprinkle powdered sugar on a flat surface or board. Begin kneading the fondant to a workable consistency. Roll out the piece of fondant with a rolling pin, to about 1/4? thickness, lifting and turning as you go. Dust surface with more powdered sugar if necessary to prevent fondant from sticking.

How do you make a fondant blackboard?

2:265:18How to Make Edible Chalk - Blackboard Cake and Cupcakes ...YouTubeStart of suggested clipEnd of suggested clipYou can use any other three chalk methods I'm going to use a third one so I'm going to show you howMoreYou can use any other three chalk methods I'm going to use a third one so I'm going to show you how I pay onto fondant cakes.

How do you make a chalkboard cake topper?

0:002:59How to make chalkboard cupcake toppers - Teacher Thankyou GiftYouTubeStart of suggested clipEnd of suggested clipIt's it's stiffer but not quite totally hard if you don't want to use black fondant you could useMoreIt's it's stiffer but not quite totally hard if you don't want to use black fondant you could use chocolate dark very dark chocolate. And then what I've got here is it's like a pin.

Can I cover a cake board in fondant?

Covering a cake board with fondant adds a great finish to your cakes. The fondant can be coloured according to any colour scheme you will be using. Colouring fondant is quite easy to do so if you would like to colour it I suggest you use food colouring gels which work best for me.Feb 23, 2016

How do I fix grainy fondant?

0:143:07How to Achieve the Right Fondant Consistency and Texture | WiltonYouTubeStart of suggested clipEnd of suggested clipSo to fix that try wrapping it up loosely. And then let it just sit for about thirty to sixtyMoreSo to fix that try wrapping it up loosely. And then let it just sit for about thirty to sixty minutes.

How do you make a chalkboard cake?

0:025:28How to make a 'Back to School' Chalkboard Cake from Creative ...YouTubeStart of suggested clipEnd of suggested clipI have a nice thick brush with very soft bristles. As well as a very fine tip brush and a fan brushMoreI have a nice thick brush with very soft bristles. As well as a very fine tip brush and a fan brush which I'll keep till the very end to add the dusty chalk look to the cake.

How do you make edible chalk?

Pour equal parts cornstarch and water into a mixing bowl. Stir so that the mixture has a thick, smooth consistency. Separate the mixture into smaller bowls, one for each color of chalk you want to make. Add food coloring.

What can I use instead of cake board?

When making a cake board at home, you can use supplies that you likely already have at home. Heavy-duty cardboard, tin foil, or even wrapping paper.

How far in advance can I cover a cake board with fondant?

Fondant: Fondant can be made 1 day before, up to 5 weeks before cake is due. To store fondant, wrap well in plastic wrap, and place inside an airtight container.

How do you transfer a cake to a fondant board?

3:187:14How to fondant coat and put on a covered board 001 - YouTubeYouTubeStart of suggested clipEnd of suggested clipAnd she go around your bottom of your cake onto the board. So just go all the way. Around. Take yourMoreAnd she go around your bottom of your cake onto the board. So just go all the way. Around. Take your excess. Off. Wait I want to just so bill down just take it in a bit more. Yes it fondant it.

How do you fix crumbly fondant?

0:000:29How to fix hard crumbly fondant | Beginners cookie decoratingYouTubeStart of suggested clipEnd of suggested clipSo what do you do this is my really easy quick hack to revitalize your fondant you just want to popMoreSo what do you do this is my really easy quick hack to revitalize your fondant you just want to pop it in the microwave. Reheat it for 10 seconds. And then that will re-melt your marshmallows.

Why is my fondant tearing?

Fondant that is rolled too thin or too thick can cause issues such as tearing and cracking. If the fondant is too damaged to repair, it is best to take it off and use a new piece. The damaged fondant often has bits of icing and cake in it so reusing it can cause further issues. Don't reuse it.Sep 6, 2019

Why is my fondant not stretching?

Too much liquid and you will get a fondant that is very soft right out of the package. Too much gum or dry ingredients and you will get a fondant that is dry, crumbly, or rubbery. Ideally, with a good brand of fondant, you want it to be a nice pliable dough. Not too soft, not too rubbery, but just right.Dec 2, 2018

Black fondant recipe

Making black fondant can seem super tricky but it’s actually quite simple. I use my own marshmallow fondant recipe with a couple of small adjustments to make the perfect black fondant that does not rip or tear or get elephant skin.

Tips for making black fondant

Sift your powdered sugar so that you don’t have any lumps in your finished fondant. Lumps can cause your fondant to get lots of holes and rip.

How to store leftover black fondant

Store your leftover fondant by wrapping it in plastic wrap and then placing into a ziplock bag. Store at room temperature. Always re-warm your fondant in the microwave for 30-40 seconds and condition with vegetable shortening before rolling out and covering a cake.

Trouble-shooting problems with black fondant

Fondant is too dry – Get your hands wet and work the moisture into the fondant to make it a little moister. You can also add 1tsp of glycerine if you have it.

Black Fondant Recipe

When making LMF marshmallow fondant, sometimes you need to make darker colors, like black, and that requires a variation to how you would go about actually making the fondant. If you were to make white fondant and then add food color, you'll end up with this thick, gooey, yucky fondant that's actually very hard to use.

Notes

You can make this by hand if you do not have a stand mixer. All you need is your muscles! You can melt the marshmallows over a double-boiler if you don’t have a microwave. I prefer black Americolor gel for my food color. You can half this recipe if you only need a little black. Store in a ziplock bag at room temp for months.

What Is Fondant?

Fondant is technically a type of icing, and Wikipedia reminds us not to confuse it with fondue, even though the word origins are the same, from the French word for melting. Just stick with icing and don't accidentally pour melted cheese onto your cakes, please! Fondant is most commonly used to sculpt or decorate cakes, cupcakes, or pastries.

What Is Fondant Made Of?

You may think of typical cake icing as a creamy, delicious spread that you apply from a tube or with a knife (or maybe you just eat it straight out of the bowl, no judgment here). However, fondant is a completely different thing. First, the surface of a fondant cake is very different than one iced with “regular” icing.

Is Fondant Edible?

Fondant is an edible icing made of 100% edible ingredients (which makes us question who uses inedible icing). Although the icing is edible, you might see people take the fondant off cakes when they are eating cake because people tend to not like the texture or flavor of fondant. Don’t be shy to eat the icing!

Why Use Fondant: Fondant vs. Buttercream

With the rise of fondant, marzipan and royal icing have fallen out of popularity, but there is still one big competitor to fondant in the cake world: buttercream. Buttercream frosting is basically a dream to work with, and it is creamy and delicious.

How to Make Your Own Fondant

Okay, as we promised, we will teach you how to make your own fondant! The process is not too difficult, but there are quite a few different varieties, so you can play with the recipe and find what works best for your needs! You will need some gelatin, corn syrup, glycerin, shortening, and confectioners sugar! We are going off this recipe from Bigger Bolder Baking..