Black Petit Four Icing

Decorating By sweetrat Updated 3 Oct 2008 , 3:23pm by sweetrat

sweetrat Posted 3 Oct 2008 , 2:56pm
post #1 of 4

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???

3 replies
KHalstead Posted 3 Oct 2008 , 3:07pm
post #2 of 4

why don't you do a ganache and color it black?

PinkZiab Posted 3 Oct 2008 , 3:08pm
post #3 of 4

Poured fondant generally takes color very well. And if you use a strong color like Americolor superblack, you won't need much.

sweetrat Posted 3 Oct 2008 , 3:23pm
post #4 of 4

What's a good ganache recipe? I've never done that before either? Is it as easy as the poured seems to be?

Quote by @%username% on %date%