I was reading the directions on the BCT article. It said to buy Wilton Black or Von's fudge for the outline. Well, we don't have a Vons, so I looked for Wilton black. All I could find was Wilton Black Gel and Wilton chocolate icing. Which should I use, or is there another kind that I can't find????
When I've needed black for an outline I have either made mine from a chocolate base of just buy a tube of whatever brand they have at the store. I don't think the brand is that important, but I very well could be wrong on that. Hopefully someone else has some opinions
I just use the same icing as the transfer.
I did my first BCT this weekend and used the Wilton Class Buttercream recipe - but the chocolate version (with cocoa). I added a little black coloring to that and it worked great for the outline of my transfer!
I just tint some of my icing black and use it. I had one bad experience with the outline sticking to the paper with a tube icing. If you do this I suggest a little crisco on the paper first.
I use the Wilton class buttercream, usually without the chocolate, unless you need a whole lot. If you just need black for your BCT, you probably won't need more than 1/4 cup, no more than 1/2 cup for sure. I haven't had any problem coloring my white icing black when it's a small amount like that. Once I get to a dark grey, I stop, and it will usually turn out black after sitting a while.
My main recommendation on BC recipe is to use one with some butter in it. Butter freezes harder and will come off the wax paper easier than an all shortening recipe.
Don't use the gel, whatever you do. It doesn't freeze and it won't lift off the paper with the rest of the transfer.
Since this is my first paid cake, I really want it to turn out nice. I will just tint some of the icing black as suggested.