I am making a tiered cake with black icing for an over the hill birthday. Two tiers are chocolate cake and I have made the icing already using a chocolate buttercream. My question is: the icing that will be the filling between the layers--should I leave that brown like it is or should I also color that black? Granted it would be easier to color all of it black, but I don't know if people want to be eating black icing on the inside also.
I think if you start with chocolate icing and color it black it would be okay, that way it would stil taste like chocolate.
Thanks for the reply Cindy. I'm going to go with black on the inside also.
I like the idea of having the black icing on the inside as well, it will add more to the over the hill idea...
I wouldn't color the inside icing. Why use more artificial color than you need for the effect? But probably that is just me..... I like to keep the artificial colors to a minimum.
I think the black icing would look okay with the chocolate cake but I also see itacake's point about artificial color. So now it all depends on your preference.
I would leave it chocolate as well. While I like natural as much as possible, my main objection would be that more black coloring means teeth and tongues that will be even blacker than with just the outer icing black.
Also, the less icing you have to color, the easier it is to get it black.