RedGage

Well, there are so many stores that sell fondants, either you feel comfortable shopping online or buying in store.
You can find it anywhere. It is not expensive, not unusual.
Even if you are a newbie in using fondant, you can go through with it. Simple as that.

If you are in the UK, you can find black fondant here:

Choco-Pan Rolled Fondant
Black
Chocolate
2 lb

Satin Ice Rolled Fondant
Black
Vanilla
2 lb

Calling all US Decorators:

Duff Goldman by Gartner Studios Fondant, Black, 2-Pounds

Fondarific Buttercream Black Fondant, 5-Pounds

Tint a small ball or enough fondant to cover a whole cake. As with any icing, tint colors at one time; matching colors later may be difficult. Add just a little of the concentrated icing color at a time, until you arrive at the exact shade you want. If you'd rather not mix color yourself, use pre-tinted fondant in a variety of pastel, primary, neon and natural shades.

Any type of flavoring can be used - regular food flavors (vanilla, almond, etc.) or candy flavorings. Candy flavorings are very concentrated and should only be added by drops. Flavor the fondant lightly so it does not detract from the flavor of the cake.

Step 1: Add Dots of Color
Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of icing color or drops of flavor in several spots.

Step 2: Knead color
Knead color or flavor into your fondant ball. We suggest using food-safe gloves when coloring fondant to keep your hands stain-free.

Step 3: Knead Until Blended
Continue kneading until color is evenly blended; add a little more color or flavor if needed.

A QUICK TIP

When white buttercream is tinted dark black, it also can have a bitter taste. Use dark chocolate icing with a small amount of black color added.

Ingredients

6 oz. of semi sweet chocolate chips (about half of a bag)
1 10.5 oz bag of mini marshmallows
3 tbsp. of clear Karo Syrup
3 tbsp. water
1 1lb. bag of powdered sugar
gel black food coloring
Crisco

Instructions

Put your marshmallows in a microwave safe bowl, add the water, and microwave on high for 1 minute. Stir mixture, and microwave for another minute. When marshmallows come out they will be HOT, stir again, scraping the sides with a scraper. Immerdiately add your chocolate chips, and stir until the chips are completely melted. Add your karo syrup and stir again this time with a butter knife, making sure that all of your syrup is incorporated. Add a good amount of black gel food coloring, and stir again with your knife, making sure that you scrape around the edges. Once your mixture is the blackest black that you can get, (I added about 1-2 tsp. of the gel coloring) then add about half of your bag of powdered sugar, and stir until the mixture is thick, with your knife. Grease your hands liberally with Crisco and add the rest of the powdered sugar* to the bowl. Knead your fondant until all of the powdered sugar is gone. Store for up to a month wrapped in plastic wrap, sealed in a gallon Ziploc, and stored in an airtight container.

*Depending on the humidity in your area it might take a little more powdered sugar, or even a little less to get the consistency of fondant.

1. When you make fondant, both the dough and the icing, make sure to make it in room temperature - Too cold or too warm room will hurt the dough
2. When you calculate the quantity of fondant icing required, it's better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations
3. Make sure you make fondant on a clean and smooth working surface.
Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant's surface

Ingredients required to make the fondant recipe:

* 1 Tbsp of unflavored gelatin
* 1/4 cup of cold water
* 1 tsp of almond extract
* 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
* 1 Tbsp of glycerin (some recipes say it's optional, believe me, it's a must)
* 2 lbs 10X confectioners' sugar
* 1/2 tsp of white vegetable shortening
Directions how to make the fondant recipe:

* Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
* Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
* Add the Almond extract
* Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
* Sift 1 1/2 pounds of the sugar into a large bowl
* Make a hole in the sugar and pour the liquid mixture to it
* Stir with a wooden spoon until the mixture becomes sticky
* Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
* Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
* Rub the vegetable shortening on your thumbs and knead it into the fondant
* Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll find that covering a cake is easy.

Step 1
Prepare cake by lightly covering with buttercream icing.

Step 2
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or theRoll and Cut Mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.

Step 3
Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Step 4
Shape fondant to sides of cake with Easy-Glide Smoother . We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

Step 5
Your cake is now ready to decorate.

Covering Large Rounds with Rolled Fondant

In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However, there is an easy way to position and smooth fondant on cakes that are 12 in. diameter or larger. Follow the steps below to lift fondant onto the cake without tearing.

Step 1
Cover cake lightly with buttercream icing. Roll out fondant sized to your cake.

Step 2
Slide a large cake circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim as described above.

Use the cake pan as a pattern when rolling out fondant to cover unusually-shaped cakes. Measure pan at widest and longest areas, add 2 or 3 inches along sides for adequate coverage.

Step 1: Prepare & Cover Cake
Prepare cake by covering with a thin layer of buttercream icing. Roll out fondant and cover cake. Smooth fondant over details on cake and trim at bottom border.

Step 2: Mold Fondant Details
Now you will add details (facial features and paws): Dust inside of pan with confectioners' sugar to prevent sticking. Mold fondant into detailed areas of pan, press to smooth and carefully remove from pan.

Step 3: Attach Fondant & Add Details
Position molded fondant pieces on cake. To attach to fondant cake, brush back with water. Fondant trims can be placed directly on buttercream cakes. Finish decorating using buttercream icing.

Don't let the sharp corners of a square cake intimidate you. It's easy to use your hands to shape fondant around the corners, so you finish with perfectly smooth edges.

Step 1
Prepare cake by lightly covering with buttercream icing. Position fondant on cake, smoothing the top with the Easy-Glide Smoother . Pull the corner flaps gently out and away from the cake; smooth the corners with hand to eliminate the creases. Smooth sides with Smoother.

Step 2
Trim off excess fondant at bottom with a spatula or sharp knife.

Step 3
To give a finished look, smooth top, all sides and bottom edge of cake again with the Smoother.

Give your cake a dramatic look by placing it on a base board covered with fondant. Cut cake boards 2 in. larger in diameter than your cake, unless otherwise directed, then roll out fondant about 1 in. larger than board size. Wrap board with foil.

Step 1 - Coat Board
Lightly coat foil-wrapped board with piping gel to help the fondant stick to the foil.

Step 2 - Roll & Drape Fondant
Roll out fondant to desired size, 1/4 in. thick. Position over board using a rolling pin, draping fondant over edge.

Step 3 - Smooth Top & Sides
Trim excess fondant from edges under bottom of board. Smooth top and sides with Easy-Glide Smoother .

Proudly display the wedded couple's monogram while serving trendy cupcakes at the reception. When stacked together on the Towering Tiers Cake and Dessert Stand, the cake and cupcakes make quite an impression!

Ingredients:

Black Icing Colour
30 ounces Ready-To-Use White Rolled Fondant
Gum-Tex
White Pearl Dust
Sugar Pearls Sprinkles
Buttercream Icing
Thinned Fondant Adhesive
Your favorite chocolate cupcake recipe
Your favorite vanilla cupcake recipe (6 cups needed)
Cornstarch

Instructions:

Step 1
Two days in advance, make fondant decorations. Tint 16 oz. fondant rose and add 1 teaspoon Gum-Tex.

Step 2
Monogram: Roll out black fondant 1/8 in. thick fondant and cut out letter. Let dry on cornstarch-dusted cake board. Attach lollipop sticks to back of letter using thinned fondant adhesive, leaving 3 in. of stick extending at bottom. Let dry.

Step 3
Flowers: You will need 54 flowers. Roll fondant 1/16 in. thick; cut 5 large rose petals and a round using the large open end of tip 4 for each.
Slightly ruffle edges of petals using stick on thin foam. Attach petals to round using damp brush. Roll a small ball of white fondant for center and attach. Dry in flower forming cups. Dust with white pearl dust when dry.

Step 4
Bake 2-layer 3-in high cake, 23 yellow and 28 chocolate cupcakes. Position cake on foil-covered board.

Step 5
Ice cake lightly in buttercream and cover in fondant.

Step 6
Using rose buttercream icing, pipe tip 4 bead bottom border around cake. Pipe tip 2A white buttercream icing swirls on cupcake tops. Attach sugar pearls.

Step 7
At Reception: Assemble Towering Tiers Cake and Dessert Stand following assembly instructions in package, using 8, 10, 12, 14 and 16 in. plates. Arrange cupcakes on stand; attach flowers to stand and cupcakes. Position cake on top of tier. Insert monogram in cake top and attach flowers using dots of icing. Cake is saved for first anniversary.

1 cup butter softened
1 cup sugar
3 eggs
1/2 tsp almond extract
2 cups all purpose flour
1 tsp baking powder
1/8 tsp salt
1-2 tsp milk (if batter is too thick)
1 drop deep pink Americolor soft gel food coloring
1 drop green Americolor soft gel food coloring
1/2 cup apricot jam
1 1/2 cups or approx. 3/4 lb. marzipan (press into measuring cups)
1 1/2 cups or approx. 3/4 lb ready-made white fondant
Confectioners' sugar for dusting
Pearl dragees
Corn syrup to hold dragees in place
Parchment paper

Preheat oven to 350 degrees. Grease a 10 x 7 baking dish, set aside.

Line the pan:
Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Place the parchment inside the greased pan with the crease sticking up and running lengthwise. (You are dividing the pan in two portions with the crease of the parchment.) Smooth each side of the parchment down into the pan, adhering it to the bottom.

Bake the cakes:
Cream butter and sugar together in the bowl of a stand mixer with paddle attachment. Beat in the 3 eggs one at a time, then mix in almond extract. In a separate bowl whisk together flour, baking powder and salt. Gently add the flour mixture to the creamed butter mixture, and stir on low speed until combined. Add milk if mixture is too dense - batter will be thick but should spoon out easily. Divide batter into two equal parts (this recipe makes about 3 1/4 cups batter). Tint one portion of batter pink, and the other portion green. Spoon (or pour) pink mixture into one side of the parchment lined pan, and green into the other side. Bake for 45 minutes, or until a toothpick tester comes out clean. Turn cakes out onto a wire rack and let cool completely

Assemble the cake:
Using a serrated knife, trim each cake evenly into two long cuboid cakes. You should have two green cake pieces and two pink. Melt apricot jam and brush cakes on all sides with it. Stack cakes together two-by-two, creating a square of alternating colors. On a piece of parchment, roll marzipan thinly with a large rolling pin, making sure there is enough to completely cover the stacked cakes. Roll stacked cake tightly in marzipan, pressing to secure the edges.

Dust work surface with confectioners' sugar and roll ready made fondant into a large thin sheet - again, making sure there is enough to completely enrobe the cake. Roll marzipan coated cake in fondant making sure the seam is placed at the bottom of the cake - trim as needed. Slice a small portion of cake off each side, removing the excess fondant and marzipan along with it.

With the back of a knife press criss-cross patterns in the top of the cake (like quilting). Make a small indention with a lollipop stick where each line meets. Put a small dab of corn syrup in each hole (use a small paintbrush or toothpick to apply) and place a single pearl dragee in each hole.

Store in an airtight container or wrap in cling film.

The bats are made of gum paste tinted black and rolled 1/4-inch thick. If you have a small bat cookie cutter, you can use it to cut the gum paste into bat shapes. Otherwise, there are scores of free clip art bat silhouettes to choose from online. You simply lay the template on top of the gum paste and cut out the shape (through the paper) with an X-Acto knife. The bats are brushed with corn syrup diluted in a little water, then sprinkled with black sanding sugar. Two tiny nonpareil eyes are applied with tweezers, and small lengths of floral wire are carefully inserted into the gum paste bats.

Gum paste dries candy-hard, so leave them uncovered to dry. For best results, allow to dry overnight.