does using chocolate icing or fondant really taste good when making black? i hate that nasty food color flavor when using it. i'm going to be making a cake soon with a lot of black on it, and was wondering if it will still taste good. are there any tricks or anything i need to know? thanks 
I can't tell you about fondant but for black icing AMERICOLOR brand super black is fantastic, I use all my leftover colors in a large bin and add the super black to it. The longer it sits the blacker it gets and NO bad taste. I love it!!!!!!!!!!!!!!!!!!!!
For black icing I use black cocoa, it tastes great and does not leave your mouth black.
I just had someone tell me today that if you have to use a lot of black, it is better to cover it with fondant and airbrush it.
Of course many of us don't have airbrush machines.
For black fondant, I use Satin Ice dark chocolate and add black coloring. I never would have a reason to use a whole tub of the Black Satin Ice and have never ordered it.
For black buttercream, I just add black color to white icing. One thing to remember is that black turns blacker as it dries. To test it, try making your icing a dark grey, smooth it onto the back of a plate and let it sit for an hour. You will be surprised how black it turns. So you don't have to use as much coloring as you think. This is true for fondant too.
I always use MMF and when I need to have a black I always start with chocolate MMF. It makes it ALOT easier, and the taste is great too.
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