cakeatopia
Posted 7 Oct 2006 , 5:51am
post #1 of 5
I need black icing to add outline/accents to nfsc with mmf. I have read to use cocoa powder w/ buttercream and then add coloring so you don't end up with just gray color. Do you do that with royal/antonia's or will Wilton black(what I have) do the trick?
I wasnt sure if the cocoa powder had any fat/oil solids or anything that would break the icing down. Figured I'd ask before dumping all the ingredients in and finding out the hard way.
Thanks!
4
replies
cakeatopia
Posted 7 Oct 2006 , 6:30am
post #3 of 5
Thank you! I will only be using the black to do an outline and a few accents.
TiffTurtle
Posted 7 Oct 2006 , 6:31am
post #4 of 5
i made black w/ her icing last night...i only did about a cup and 1/2 and i was shocked at how little black it took to color it...and all i used was wilton black.
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