I’ve rolled out black fondant many times, I never use icing sugar or corn starch/flour. I use cocoa. Works a charm, and doesn’t leave nasty “marks”. Brushes right off. Mel suggests trex/shortening, but I found it made the fondant too stretchy when rolling out. But it can be applied all over the fondant once on the cake. Will be shiny, but soaks in, and doesn’t leave greasy marks.
I don’t know what flavour of cake/cakes your friend is making, but I have a recipe here on CD for a great homemade chocolate mmf. It’s very easy to colour black. Because the mmf is already a dark brown, doesn’t take much black food colouring to achieve it.
BEST EVER HOMEMADE CHOCOLATE MMF … – CakesDecor
cakesdecor.com/…/194-best-ever-homemade-chocolate-mmf-marshmallow…
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
