OK, I know this is a silly question! I usually work with fondant, with the exception of cupcakes. I've been asked to make pink & black cupcakes for this weekend. They will be a mix of vanilla and chocolate cupcakes.
What is the best way to make black buttercream? Food colouring? Paste? (though I always think black paste leaves a bit of a nasty taste)
Would it be easier to colour the chocolate buttercream black or the vanilla one?
it would be easier to color the chocolate buttercream black
I agree with renee2007. IMO all black coloring has a nasty taste if you use very much so starting with a dark chocolate color is best.