Hello!
I plan on making this cake for an upcoming birthday
http://www.wilton.com/cake/shapedpans/pdf%5C2105%2D3603MickeyFace%2Epdf
The recipe calls for 3 cups of frosting - 1 1/2 cups worth needs to be black. I plan on making Wilton's buttercream (half shortening half butter) that makes 3 cups and i've made before.
My question is - I would like to have black frosting, and not grey. I've read it is best to start with a chocolate icing so you don't make the frosting bitter by using so much black gel coloring.
What is the best way to go about this without having a bunch of leftover frosting? Here are my questions!
Can I make the full wilton recipe - take out half after its done and add cocoa to it? Can I half the wilton recipe and add cocoa with half of the powdered sugar and do it in 2 separate batches? If I do either - how much cocoa would I add?
Should I just look for another chocolate icing that will be able to make stars for the cake and deal with the leftover icing? Any recipes that taste well?
Should I give up and just buy the premade chocolate wilton frosting and add black gel(this would be the easiest I guess - but I enjoy making it myself)
Sorry for all of these questions. I hope someone can help!
Thanks!
First - I would not use wilton color. If black is the main it is going to bleed.
I suggest buying americolor. It is fabulous and I have not had any problems in bleeding. I let a cake sit out for 24 hours with flowers that were drawn on the cake. NO bleeding - wilton all ways bleed for me.
here is a site to look at:
http://www.americolorcorp.com/
you can purchase at country kitchen or sugarcaft
I would be a set for about $14 it will last a long time.
Do the TWO DAYS AHEAD:For the color. Make your frosting a few days ahead of time. Put the frosting you are going to make black in a bowl.
Then add brown color you do not have to add to much - mix. Add some black - mix. Now let it sit as it sits it will get darker for you and you will not have that nasty taste of black frosting.
You also do this with red - make the frosting a pink color then add red the longer it sits it will get darker. So do not add too much.
hope this helps you.
good luck
Hi, I have heard that if you a black color icing you start with a chocolate poweder or brown icing color and then add black. It will be closest you can get.
happy baking.
Hi again!
So I made the icing this morning that I will need for monday to make the cake. I used the chocolate buttercream icing recipe from Wilton's website and then added some of their black gel. How much can I safely add before it turns bitter? Right now I have a greyish color. I understand that it will darken somewhat but how much?
I would like to make mickey's ears pretty dark and I don't think this grey is going to work if this is the color I am going to end up with. Should I add more black?
Thanks for your help! I just don't want to end up with nasty frosting!
Sorry I'm too late to be of any help... I'm sure that your cake turned out incredible! Picture?
For what it's worth, I have the best luck in achieving black icing by adding black cocoa. I get mine here... http://shop.bakerscatalogue.com/
Di
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