So here’s my attempt at black frosting that tastes edible. I used semi sweet chocolate, Dutch processed coco, black dye, red and blue dye....it already tastes bitter and it’s grey.
Hoping it darkens before tomorrow. I’m making my own birthday cake, but so far all the Wilton dyes taste like CRAP in the icing. I can’t get much else where I live. I guess I need to start ordering dye off Amazon or something. Any tips on saving money on dyes is appreciated. I live in a rural area and people don’t want to pay for a quality cake.
Why did you use red and blue? That violet seems to drag you more to brown tones. Not trying to be snarky at all... I was just curious. Black is such a hard color to get to.
I have used black over a frozen white base...so at least it is a very minimal amount.
I too, am waiting for awesome solutions to this one.
Black is a combination of ALL colors One of the best ways to make so there is little to no taste is to save all your tiny dibs & dabs of ANY & ALL color icing when you are finished with any project — even as little as a teaspoon—in a jar in the freezer A couple of days before you need black take it out & stir it well It will be n ugly color but never fear just add some black coloring - you will need much less than you think & WAY less than starting from white It takes time for the color to “develop “ so it needs to sit a day or two to see if you need to add any more If making it “from scratch “ 1st color it a good deep blue or any other dark before adding the black One of the major factors is TIME - making it at least a day before needing to use it. Not only does it help deepen the color, it helps prevent seeping into light colors.
Someone here told me that black is a mix of all colors. She said she would combine frosting left from other colors and it would help get it a dark black.
I guess I’m going to have to order Americolors. Our store had been out of Wilton no taste red for weeks, and what I have makes my frosting a coral color.
I think I've already mentioned this on another thread, but you could use a spray color to finish it off. Wilton makes spray color in black and it works well without turning your teeth black. If you decide to use it, unless your cake is very small, you should buy two cans.
Definitely make a very dark brown chocolate buttercream base. Then add black cocoa as suggested by AAtKT. Then some Wilton black food colour gel, maybe a good heaping teaspoon. Then as kakeladi posted, let your icing sit minimum 24 hrs to 48 hrs to let the black colour develop. Time is your friend in this case.
It looks nice and black! Beautiful cake. Happy birthday!
happy birthday !!
beautiful roses and buds and I like the two toned rosettes -- it broke up the blackness perfectly --
and how clever to make the footed stand with a cake pan! did you make it?
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