Hello my lovely cake friends xx I’ve been asked to make a Black on Ivory Damask cake.
I’ve been let down with black fondant changing colour, and don’t want the same problem with icing.
This will be my first attempt at using a cake template, so all advice greatly received.
What tips do you have to colour the black icing? I’m planning to use royal icing. Do you mix your own, or buy it ready mixed? And how do you achieve a clean and crisp finish?
Looking forward to reading your comments. Thank you in advance xx