How Do I Make Black Icing Without Chocolate Or Ruining It?
Decorating By 2sdae Updated 15 Dec 2006 , 10:43pm by dodibug
O.K I have an order for double layer 12inch record cake. They want the cake flavor to be white chocolate but the person does not like regular chcolate, so no chocolate in icing. How do I make enough icing to fill and ice a 12in double layer black without chocolate? I know to add brown then black, but wouldn't all that coloring change the taste? Or the texture? 
A couple of ideas come to my mind:
-Use Americolor Super Black-you don't need to start with chocolate to acheive true color-it actually works better if you don't start with brown icing.
-Just ice the top of the cake like a record and the sides white or whatever
color
-Use black fondant to cover the cake. Then they can peel off the fondant and have the yummy cake underneath.
ps-who the heck doesn't like chocolate icing!!!??? 
I think she wants it to be black because it is supposed to look like a record.
To make black, what I do is save all my little bits of colored icing in one covered bowl ~ just keep adding to it. When I need black, I get that out of the freezer, mix it up good, and then add what black color is needed to make it black, it usually doesn't take much of the black color to do it!
I think she wants it to be black because it is supposed to look like a record.
To make black, what I do is save all my little bits of colored icing in one covered bowl ~ just keep adding to it. When I need black, I get that out of the freezer, mix it up good, and then add what black color is needed to make it black, it usually doesn't take much of the black color to do it!
That is a very good idea Quadcrew!
It is supposed to look like a record and she wants the whole thing iced in black with exception of 4 inch circle in the middle, like the middle portion on a record. Hopefully I can find super black americolor around here. Will the amount I need to add change the icing taste? It'll be white chocolate.
They also said absolutely no fondant, they don't care for it so they deff don't want to have peel it off.
Before I add black coloring to my icing I always add red or pink. I add enough to have a good base then add black. The reason I do this is because one day when I was cleaning my spatula after making a batch of black icing my spatula was stained pink. So, at this time I figured the base had to be pink. I have been doing it since with SUCCESS! I to use Americolor !
saddly no air brush yet! I am having a hard time finding any americolor black right now..... Quote by @%username% on %date%
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