I have a pink and black cake to make. The request is for a two tiered pink cake with black dots. In the past when I have mixed up black frosting it always seems to be more gray. I'm wondering how to get the black frosting black?
Does anyone have any suggestions? I use gel colors.
I switched from the Wilton black to Americolor Super Black, and it seemed to really help. Another thing that helps with icing is to start with another color, like brown, before adding the black.
Finally, color your icing at least a few hours early, to allow the color to develop fully.
I've only colored small amounts of fondant black, rather than (for example) enough for a whole tier, but I found it helpful to start with the chocolate pre-made fondant. Again, doing it ahead of time to allow the color to intensify seems to help.
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