I have to do cookies for the favors for my friend's bridal shower Saturday. Her colors are champagne & black. I've been trying to figure out how to do this & I can't come up with a good idea as to how to incorporate both colors into the cookies. Anyone????
I'm doing royal icing & was thinking I could spray paint the square part of the icing black, then do a white monogram & scalloped edge & paint over that in gold luster dust. I was just thinking that may be too much black though?
If it were me, I would keep the black to a minimum. They will all have black teeth.(unless they don't eat them)
How about just doing the monogram in black?
Maybe you could just incorporate the black in the packaging of them?
Ok, that's true. How could I do the monogram in black? It's so hard to get royal icing black without it tasting bad.
You can get "almost black" RI when you switch part of sugar with cocoa powder - dutch processed is best because it is darker.
The rest I would then color with food coloring. On my cake http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1327793 the lettering and outlining is RI colored only with cocoa. It could get even darker this way.
The secret is not to start with white :;
How about using fondant for the black part of the design??
I just had to make black RI for my niece's wedding cake and ended up with gray no matter how much black coloring I put in. So I added a couple of spoons of dark cocoa and some more water to thin it back out, mixed it up and BAM! I had perfectly black icing. There is a pic of it in my photos...the cake with the scrolls. HTH!