I know you can buy black fondant that's already coloured - and that is BLACK! I try to make a really dark chocolate buttercream (with cocoa and melted unsweetened chocolate) then add black colouring to that. I'm not sure it ends up a true black, black, more of a very, very dark brown - but against other colours it's hard to tell the difference - I have some I made on the Wilton pans in my photo gallery. Alternatively, if you're working on fondant I find it's just easier to paint any black with slightly thinned black paste colouring (see my Spirit horse among others!). Hope that helps a bit!
I buy my black buttercream from a cake supply store when I need a lot of it, but when I only need a little bit, I usually add black to a dark chocolate buttercream.
americolor is better than wilton to get rich colors ... black and red red are the ones I have experience with
I've had really good luck using black powdered color. I buy it in the large jars at my cake supply store, because it does still take quite a bit. But, it's cheap. I have an airbrush, but so far, all my black components have been smallish, and I didn't want to drag the thing out.
Thinn with what for BEST results.
I paint the fondant. I haven't got an airbrush system, yet. I thin the gel with either everclear or vanilla extract. Most of the pieces I've painted were not meant to be eaten, so I honestly can't tell you what that will do to taste. But if it is thin enough, it shouldn't affect the taste too much. I would start out with black fondant and if it's still not black enough, then paint it. I find black fondant to be dull, so I always paint it to get it black black.
For BC, I start out with chocolate BC and then add black. If you let it set overnight, it will deepen in color. In my pics, there is a Steelers football helmet. The cake is covered with black BC and the facemask is actually gumpaste painted black. But it will work the same for fondant.
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