Design inspired by another Chanel bag cake a client found on google. I manually did the line “details” using ruler and a knife, because I dont have the right tool for it.
Achieving the black color of fondant was tough! At first it was greenish, I let it set for 2 days, the color did not change. I used purely black peotraco brand.
What did the trick?
I mixed it with charcoal black from chef master, and in an instant, I can now use it to cover my cake because it finally turned black!
Got other tips for making solid black fondant? 😊