Frosting Mishap

Decorating By german918 Updated 16 Jun 2008 , 3:24am by all4cake

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german918 Posted 16 Jun 2008 , 2:24am
post #1 of 4

I have made several attempts at tinting black icing and, with exception to once, it turns almost a dark purple and has even appeared to seperate. Any ideas and suggestions?

3 replies
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Karema Posted 16 Jun 2008 , 2:28am
post #2 of 4

It's best to start out with chocolate icing then use black to dye it. It helps it be a true black instead of purple. Hops that helps.

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mindywith3boys Posted 16 Jun 2008 , 3:01am
post #3 of 4

Black and red are definitely the hardest! The best thing to do is use good coloring. I like americolor. It's really a lot better than Wilton. I don't think it has as much of a purple tint. Use the super black. The trick to black and red is to make up the icing an let it sit for an hour. Let the pigment work. It will get darker as it sits. You don't need to add the whole bottle. Just enough to make it a nice dark gray. Truly, it will darken!

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all4cake Posted 16 Jun 2008 , 3:24am
post #4 of 4

I agree with mindywith3boys...

although karema's idea is definitely a good one and works well, I don't recommend using that method unless the customer has requested chocolate elsewhere...the cake or frosting...and I make sure to let them know that the black has a chocolate base.

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