This is my first cake made for someone else and I am little busier than I thought I would be when I agreed to do it so I am trying to manage my time. How early can I make and ice it without it drying out?
I would really like to make the cake today and do a crumb coat. And then decorate tomorrow and deliver the next day(Saturday). Is this a good idea?
I am also having probs coloring my chocolate buttercream a true black. Right now it is more of a dark grey but I kept adding wilton black to it and it just seemed to stop having any affect on it not matter how much more I added. I let some dry hoping it would darken up as it dried but still no luck. Any thoughts?
Your schedule will be perfect.
As for the buttercream, my only advice is wait a while. It gets darker over time.
Yes, baking thurs will be fine for a sat cake. Thats how I do all my wedding cakes
STOP ADDING BLACK! Once the icing will no longer accept more color the only thing you are doing is making it taste bitter. Black (and red or other dark colors) need to rest for a few days. As they rest the color darkens. I tend to make large batches of dark colors so I alsways have some on hand. Otherwise I try to make them about a week before I need them. Dont worry though, use what you have and no one will be like :gee, thats off black and not black so i am not eating it"...yea right! you will be the only one who really notices it.
I agree your scheduling is perfect.
I just did some black on some sugar cookies, as a border. I added powdered cocoa to my royal icing first, then added the black. Works perfectly, a little trick of the trade. Also, it adds some flavor because black can be bitter.
Hope this helps