How does everybody get their buttercream and fondant so black? I am dying to know and I would like it to taste yummy, too!
I buy my fondant already in a black color. If I'm needing to have black buttercream, I spray it with my airbrush.
With buttercream, start with chocolate buttercream and you won't have to add as much color. I also use Americolor Super Black and you don't have to use near as much color.
If I forgot to buy black fondant, I will color it with americolor too. Just don't forget the gloves when you do it. I speak from experience.
Another tip for black.... use your scrap fondant that has been colored for a special cakes and now you don't need. Save up all those scraps and mix them together, then add black food color. Much easier to make black and good use for all of those scraps. You can do the same thing with buttercream.
use chocolate as the base the add black coloring to it
I agree with using chocolate icing and then adding black, as long as the chocolate compliments the cake flavor. I usually only need black for outlining, small details, borders...things like that. So I usually just keep those tubes of Wilton black icing on hand. Last weekend I didn't have any, so decided to try the chocolate icing trick. I barely had to use any black coloring...worked like a charm!!