I'm heading in to uncharted territory so I need some guidance please! I'm making petit fours for the first time. 25 white/25 black. I know with normal buttercream, to get a good black I go brown first with the dutch processed cocoa powder. What I'm wondering is, how will that affect the poured variety I'm about to attempt? Anyone been here before???
why don't you do a ganache and color it black?
Poured fondant generally takes color very well. And if you use a strong color like Americolor superblack, you won't need much.
What's a good ganache recipe? I've never done that before either? Is it as easy as the poured seems to be?