A common question we are asked is how to make black icing that really looks black and not gray. It can be challenging because adding too much icing color can impact the taste. Here’s what I tell my students:
Wilton Blog - Ideas from Wilton
Archive for the ‘Icing’ Category
I’ll never forget that morning last August walking into the Bake, Decorate, Celebrate! taping studio. Before leaving the night before, my assistants Joann and Linda, and I had decorated the many projects needed for the next day’s tapings – all in various stages of being decorated with fondant, buttercream or both – and set them on racks in the studio. What I found the next day was floppy fondant flowers drooping off cake top borders, icing colors bleeding from soft royal icing decorations and buttercream bubbling off the sides of cakes.
Crumb coating a cake certainly does not make any cake decorator overly excited, but it can be the difference between a perfectly iced cake and one that is, well, “crummy.” (more…)
Do you ever have any problems getting red icing red? I know I do. It can happen for a couple of reasons: didn’t add enough icing color or used shortening with a high yellow dye content, such as butter flavored shortening. Do you have a lot of minerals in your water that could make a difference (like well water)? (more…)
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