Strawberry Filling And Black Icing
Decorating By chocomama Updated 16 Apr 2006 , 10:57pm by Birdlady
This is a 2 parter so bear with me!
I have 2 cakes to do for next weekend and I need help. For one I'm going to have some black stars to pipe and I would like to know the best way to get a dark black. I should start with chocolate icing, right? I'm not going to need a lot so I really don't want to make an entire batch so keep that in mind.
The other cake is going to have a sweet strawberry filling and I've been advised about a good one on this site but, having never used a fruit filling before, I'm a little worried. Will it make the bottom layer soggy? This cake is for a Sunday function so can I make it on Saturday night or will it be gross by the next day?
THANKS!
You can make black icing with chocolate or white icing. Choc might be best since you would need less color. Do you have MMF and a star cookie cutter? This would be even easier.
The filling soaks in...but that's what I think is the best part. You don't need to make it really thick. It will taste great. I usually add icing to one side and filling on the other side of each split.
I'm actually going to be making a small soccer ball and will be using the black on that. What if I added cocoa powder to the icing to make it brown and then added the black coloring? Would that work?
I'm confused about the icing and the filling. Are you saying that you put the filling on the bottom half and then icing on the bottom of the top half?
on the filling part: what i do is put a thin layer of icing on the cake and do the dam before the filling goes on.
the thin layer of icing is for the filiing not to soak into the cake as much. you can also put another thin layer and the bottom of the other cake that is going to go on top of the filling. (but you don't have too)
on the icing: i have used chocolate icing and the black gel to get a really dark black. just let it sit for a while before useing it and it will get darker...
i hope this help...
Shaddi,
That's what I was thinking about doing with the filling and the icing. Think I may give it a shot and just do a very thin layer of icing so it won't detract from the filling itself.
Snicker,
The recipe I'm using is on this site and has a bunch of stars - can't recall which one right now but there are only a few anyway! HTH!
Hi there.
I make all of my black icing from white. I use the amerigel colors. They are amazing. I haven't noticed an after taste either. I have heard from many people who have colored chocolate icing as well. Each way would work fine.
As for filling. I fill about 80-90% of my cakes. I have never had any problem with the filling making the bottom layer soggy. I have also done a layer of icing and filing. I think that this method is quite yummy. Personally, I am not a fan of fruit fillings, adding a thin layer of butter cream eases the sharpness of the fruit filling.
If I were having to get black stars, my first choice would be to cut them out of black fondant.
Good luck
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