Can some please give me some advice on how to cover a cake using black icing, that will not crack or look rough. Would it be better to air brush the cake with black colour. Any suggestions
I tried using black BC to cover a cake....it didn't work. There was so much ameri-color in the icing (and it even started out chocolate) that I couldn't smooth it. Everytime my spatula touched it there were unacceptable lines. I ended up call the customer and explaining the problem. I ended up using black fondant....SO MUCH EASIER and it looked perfect. Sorry I couldn't be more help.
The best and easiest thing to do is buy black satin ice. Or start with a chocolate BC or fondant and color black. ...I just covered one tier of a topsy turvy cake in black satin ice and it worked great!
When I'm using BC; I just airbrush the cake black; works out so much better.
For fondant cakes, I just buy black fondant.