I find it takes way to long to get deep black and brown when using bc icing and marsh mellow fondant. Does anyone have any good tricks on how to do it
Personally, with fondant I'll buy some black when I need it. With buttercream, I start with chocolate buttercream and add the needed color. It is much easier than trying to get regular buttercream that dark.
For dark chocolate buttercream, I make Indydebi's bc recipe and then add 6 to 8 ounces of Baker's UNsweetened chocolate squares, melted and cooled to room temperature. You also have to added extra milk because the chocolate thickens the buttercream.
This makes a very rich and very dark chocolate buttercream. I can eat it straight out of the bowl....yummy It doesn't take much black to make this bc very dark.
To get black, I start with chocolate icing and fondant. I use the dutch process cocoa to get a dark chocolate color though. It's the same cocoa they use to make oreos. It's almost black so I don't have to add much food coloring.
Start by coloring your frosting and fondant brown then add the black. If possible I use chocolate frosting or chocolate fondant and add black.