I need to make an damask cake with black royal icing? I was wondering if there was a trick I can use so my royal icing don't taste food coloring. I have the super black from americolor.
I've found that for super dark colors, its quicker and easier to use powdered color. It doesn't thin out the icing, and you dont have to add as much.
If you're stuck on using the gel color, just make the royal icing a lil thicker than normal because the gel will thin it out because of how much you add.