I need to do a cake for Feb 3rd for my nephew's bday. I'm worried because they want a black sheet cake with the jolly roger pirate skull and crossbones on the top. I'm not worried about the image, I plan on doing a FBCT but what about the icing? How do I get it black without having such a nasty aftertaste? Any tips/ideas would be greatly appreciated! Thanks!
Personally I use dark chocolate icing, then add the black. You will use far less color and you wont have the aftertaste (or as much black stained teeth!) I did a cake with quite a bit of black and I worried about the teeth staining thing, but there was no problems.
if you do have to use a lot of color. you can add a flavored liquid to it. may make the after taste, not so strong.
i tell my customers about the staining and taste also. most people don't realize these thing.....they have an idea and run with it!!!! usually when i tell them they say...oh i didnt know that!!!!
I just did a monster truck cake (in my photos) that was black.... and I mean it was BLACK... I got it by tinting my white BC brown for the dirt under the cake and then what was left, I added black to, it came out very black and I didn't use a lot of coloring.. so my suggestion is either start with chocolate icing, or tint it brown 1st then build to black... good luck, and remember it darkens as it sits.. so don't panic at 1st give it some time and go back to it.. Black and red are my most disliked colors!
I get the best black (see my KISS cake) from making chocolate buttercream and adding the Wilton Black color to it. It doesn't take much color to get the black and there's no taste. Just color it until the color doesn't change anymore. It will look brownish, but it gets BLACK after it sits for a bit.....just frost away and in the morning it'll be really black.
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