If you want, use REGULAR cocoa and food color. If grayish, MICROWAVE until melted. It will be JET BLACK (because the color mixes in properly because the particles have melted) !!
Immersion blender was my best friend when making Italian buttercream for my daughter’s 4 x 8inch cakes black birthday cake. I used black cocoa and colour mills black gel. So it was a deep slate grey until using the immersion blender.
Finally tried this, and it came out great!! the SMBC was so light and amazing! It was not too rich for my triple chocolate cake, but had a super Delicious flavor🖤
omg. u are my life savior. i never think to add black cocoa powder. i afraid adding too much food coloring will affected the weird aftertaste later. tq again!!!!!!!.
That sounds so good! I've actually done a semi-naked cake video on this if you wanted to check it out :) here is the link:ua-cam.com/video/kZyPclRssFQ/v-deo.html
So beautiful great job. Can't wait to try the black butter I'm not afraid to make black butttercream frosting. Or the swiss buttercream thank you I so enjoyed the video. I'm looking for more videos of yours 👏🏽🌞
Thank you so much! I was wondering if I could just use enlace food coloring on chocolate frosting to make it black instead of using brown and black food coloring?
Hi, thank you for this great recepy 🙂I'm in the process of giving it a try. My question is when you leave the SMBC to rest for at list 6 hours, do you cover it or not? Just wondering if the air should be able to get to the cream to help the colour dippen? Your buttercream looks fabulous
Thanks so much Ramona! :) And I usually cover the bowl with some cling wrap - you can leave it loosely on the top of the bowl so more air can get in, and I believe this will deepen your buttercream faster :)
beautiful cake! And your instructions are so clear and easy to understand. One question....why not use your spatula to smooth the top? Also, there has been a technique for making darker colors, and that is using the microwave for 10 second bursts....letting cool, then rewhipping. Supposedly it darkens the colors. Thank you for your videos!
Thank you Lynn! Glad to hear you're finding the videos easy to understand :). Yes you can totally use your spatula to smooth out the top - people use different flat tools based on their preferred method. And ohh interesting I have never heard of that technique before - thanks for sharing your knowledge I will definitely check it out! :)
Hi MK, if the SMBC is left overnight for the colours to develop, would you need to re-whip it before using please? Also, does the black stain mouth and teeth much?? Thanks :)
Hello Sue! Yes that's correct - just give it a whip on a slow speed to remove any air bubbles and get it nice and smooth before using it :). If you use the black cocoa, then no the staining is quite minimal (there is like a very slight stain to the tongue but this goes away quite easily) which is one of the benefits of using black cocoa, but with the method using just the food colouring (making it dark brown then black) then yes this does still stain (though not as badly as when you would just use black gel food colour to colour the entire buttercream). Hope that helps :)
You're welcome Salma! And nope it doesn't make it grainy as it's a small amount of icing sugar so it dissolves into the buttercream. Hope that helps! :)
Hi there! From my experience the buttercream is still super stable :). I think because the icing sugar amount is quite minimal it doesn't really affect the buttercream (and in an American style buttercream the icing sugar helps with stability so shouldn't have a counteractive effect here). Hope that helps! :)
Hi there! :) Yes it will be edible although without the black cocoa you will need more black gel colour and this may result in staining of the mouth/teeth which is an unfortunate thing when using gel colours!
Hii❤️ loveed your channel going to make a black cake for my friends birthday ❤️ Well as you said to leave the butter cream for 4-6 hours to get darker , so shall we keep it in refrigerator or at room temperature?
Hey love your videos very helpful. Would this recipe still be fine to use for normal buttercream with icing sugar or does it have to be Swiss meringue? Also how many layers was the cake and what size was it?
@@CakesbyMK Thank you so much. I’m planning to make a 8/10”with 5/6 layers. It would look similar to your gorgeous cake in this video but it would have a gold drip instead. I’ve never made black buttercream before and was wondering how do you know how much black cocoa powder to use? Would I just use the same amount that you have used for this video? Also how come your cake is really tall with 3 layers are you pans quite deep? My cakes don’t come out this tall and I need this cake to be tall. I would rather do less layers and have a taller cake. Sorry I know I’m asking a lot of questions but I’m nervous to make a cake like this and your reply would be very much appreciated thank you xx
Hi there! This is an 8 inch cake :). And I bought it from a shop here in NZ called Miss Bon Bon, but if you aren't in Auckland then if you google steel turntable there will be a lot of similar ones (if not the same) that come up. Hope that helps :)
Hello, I just love love all your videos. I made ,or should I say, tried making the black buttercream, however I can not achieve the dark black color. I added enough black gel and yet, it is a deep dark gray. I had left it sit for two days and still not black. Can I airbrush it with black color liquid on the dark grey swiss meringue buttercream?
Hi Maribel! Glad to hear you're enjoying my videos :). I'm sorry to hear your black buttercream is not turning out as dark as you would like! Some brands are stronger than others, so you may need to use slightly more black cocoa and black gel food colour. And yes you can airbrush the dark grey swiss meringue :)
Hi there! The consistency should be smooth and easily spreadable. If your buttercream feels too thick then you can thin it out with a bit of heavy cream or milk :)
You're welcome! For black drips simply add black gel food colour to a white chocolate ganache - I have a coloured drip tutorial on my channel if you want to check it out :)
Hey MK.. make a video on butter cream recipe i poured black coca in whiped cream it doesn't work and also can u make a video on how to make black whipped cream....it will be a pleasure.. Thanks alot😊😊 I just love your recipes❤
Hello Advani! I have done videos on American and Swiss Meringue buttercream which you can find on my channel :). I am sorry to hear the black cocoa didn't work with whipped cream - I have never tried this myself but will keep your suggestion in mind for future videos. And so glad to hear you're enjoying the recipes! :)
Either will work fine :). If I'm using it the next day I like to leave it covered on the counter, but if you're making it for future use (a couple of days after you've made it) then keep it in the fridge :)
I couldn’t help but have anxiety watching as you wore all that white and doing a black cake
😳😳😳
🖤🖤🖤
😂😂😂
Haha true! Lucky I was shooting a video and was taking extra care, otherwise I guarantee I would have got some on myself!!
I just made this swiss meringue buttercream for the first time and man I am shocked at the results👌 Defs gonna make this again. Thanks so much 🙂
Finally! A video for black swiss meringue. When i search for black buttercream, i just keep finding recipes for abc. Thank you!!!
Hi, can this not be used for abc ?
Gorgeous Cake!!! Thank you for making this video!
That's just stunning. The gold leaf was a wonderful touch.
This is so nice! Thx! Your channel is literally the only one that I found that has very useful and has HALAL recipes! Thx so much!
Thanks so much Zahra! So glad to hear you're enjoying the videos :)
So simple and beautiful!
If you want, use REGULAR cocoa and food color. If grayish, MICROWAVE until melted. It will be JET BLACK (because the color mixes in properly because the particles have melted) !!
vl
That Black cake Looks beautiful!!!!
Great tutorial, thank you so much for sharing your tips!
Thanks for sharing . I’m making a black cake for my nephew. Your cakes are so nice and elegant . Keep going girl x
You're welcome! And that's lovely - good luck with your cake I'm sure your nephew will love it :). And thank you so much for your support :)
Such a pretty cake. Love how deep the color is and the simple touches you added to it. You have a wonderful talent and thanks for sharing!! 😊❤️
Wow really?! As in you just blend buttercream with gel colour in the blender directly (without microwaving it?). I'll have to try this out :D
Absolutely gorgeous!
I think you were born to teach ur so good at it ❤️
Thank you so much Ikram! Glad you're finding the videos helpful :)
So awesome thank you MK!
This is exactly what I needed THANK YOU SOOOOO MUCH
You teach very well my dear....makes it look pretty doable...thank you 😍😍
It's looking gorgeous!
Immersion blender was my best friend when making Italian buttercream for my daughter’s 4 x 8inch cakes black birthday cake. I used black cocoa and colour mills black gel. So it was a deep slate grey until using the immersion blender.
What a gorgeous cake 🖤🖤🖤🖤
You are amazing, thank you very much this recipe ! ❤️
That cake is absolutely a work of art!
Thanks so much :D
So glad I found your channel!
That cake looks so good . I would love to receive that.
This looks amazing 😉
Beautiful cake ❤️
The cake is gorgeous~ Thanks for sharing~~
Salaam MK, Awesome cake🤩🤩 and thanks a lot for the great tips.😊
Finally tried this, and it came out great!! the SMBC was so light and amazing! It was not too rich for my triple chocolate cake, but had a super Delicious flavor🖤
Hi Amira! So glad to hear that the recipe turned out well for you - thanks so much for sharing! :D
OMG 😃 This is so gorgeous 😍
This is really nice ..thnks to give the idea
I love it!
What an amazing cake, thank you for sharing your types with us x
Thank you for these tips 😍 my best friend is 30 in October and I'm making her a black cake. (her fave colour)
No problem! And that's awesome - good luck with the cake I'm sure you'll do great! :D
omg. u are my life savior. i never think to add black cocoa powder. i afraid adding too much food coloring will affected the weird aftertaste later.
tq again!!!!!!!.
thank you! i have a black cake to make this weekend
its amazing in color .....outclass
You’re so talented MashaAllah😍
Oh ma god
Finally found a best channel 😍
I was thinking red velvet cake with a cream cheese Swiss meringue buttercream would look stunning!
That sounds so good! I've actually done a semi-naked cake video on this if you wanted to check it out :) here is the link:ua-cam.com/video/kZyPclRssFQ/v-deo.html
Thank you for sharing. Very useful
So beautiful great job. Can't wait to try the black butter I'm not afraid to make black butttercream frosting. Or the swiss buttercream thank you I so enjoyed the video. I'm looking for more videos of yours 👏🏽🌞
Gorgeous 😍😍‼️‼️
I love this! I wish I saw it a couple weeks ago when I was searching for a black smb. Nothing was helpful! Can’t wait to try this 🙂
Thanks Mona! Hope it works well for you :)
Amazing 👏❤️thank you
Awesome video!! Thanks for sharing!
Thanks Zaynab! :D
Black cocoa is what's used in Oreo cookies. :)
Love this 🥰
Wowwww beautiful 😍
Thank you!
You are amazing... Thanks for sharing your knowledge❤️
Thank you so much Anjali :)
Wow amazing
Nice job thanks 🤩🤩🤩
I will try bleak bater krim. Thanks Dear 💕
Good Lord! That IS black! Perfect for Halloween!!
this video made me subscribe!
I was just thinking the other day how can we colour SMBC black. Thanks for the tutorial! It came at a perfect time 😁
Awesome! So glad to hear it was helpful and perfectly timed :D
Very beautiful
I love that the black cocoa gives a slight Oreo flavour
Oreo's are too good right!
Wow.. nice ♥️♥️♥️
Hello, may i ask when you say let it sit a few hours is that in or out refrigerator?
beatiful
Thanks
Lindo focou perfeito 👏👏👏👏
Thank you so much :D
Omds i love black 😭😭😭❤️
Nice job
Woahhh!!!
I wish I could eat your cakes 😁!!
Haha I wish you guys could try them too!! :)
This is amazing. I've only discovered your channel. Will be doing this cake next week. Once I find the Black Cocoa Powder :)
Awesome! Good luck with it :D
would it also work if I add blue like a lot of it.. then.. black?
Youre amazing!!! MashAllah
A great tip on checking the drip consistency is to dribble it on an upside down drinking glass and see if it drips the way you like :)
Ohh thanks for the tip! Never thought of that :)
Very nice 👍😊
MK stands for?
Thank you so much! I was wondering if I could just use enlace food coloring on chocolate frosting to make it black instead of using brown and black food coloring?
Hi there! Yes absolutely if you are using chocolate frosting then there is no need to use the brown colouring :)
Hi, thank you for this great recepy 🙂I'm in the process of giving it a try. My question is when you leave the SMBC to rest for at list 6 hours, do you cover it or not? Just wondering if the air should be able to get to the cream to help the colour dippen? Your buttercream looks fabulous
Thanks so much Ramona! :) And I usually cover the bowl with some cling wrap - you can leave it loosely on the top of the bowl so more air can get in, and I believe this will deepen your buttercream faster :)
@@CakesbyMK I did the Black SMBC following your recipe and it worked perfectly. Thank you so much😃
Absolutely Gorgeous! Can you please tell me the brand of gold & black edible food paint you used? Thank you!
Hi Pamela! Thanks so much :). For the black I used a Chefmaster Coal Black, and the edible lustre dust is a super gold Rolkem lustre dust :)
beautiful cake! And your instructions are so clear and easy to understand. One question....why not use your spatula to smooth the top? Also, there has been a technique for making darker colors, and that is using the microwave for 10 second bursts....letting cool, then rewhipping. Supposedly it darkens the colors. Thank you for your videos!
Thank you Lynn! Glad to hear you're finding the videos easy to understand :). Yes you can totally use your spatula to smooth out the top - people use different flat tools based on their preferred method. And ohh interesting I have never heard of that technique before - thanks for sharing your knowledge I will definitely check it out! :)
Hi MK, if the SMBC is left overnight for the colours to develop, would you need to re-whip it before using please? Also, does the black stain mouth and teeth much?? Thanks :)
Hello Sue! Yes that's correct - just give it a whip on a slow speed to remove any air bubbles and get it nice and smooth before using it :). If you use the black cocoa, then no the staining is quite minimal (there is like a very slight stain to the tongue but this goes away quite easily) which is one of the benefits of using black cocoa, but with the method using just the food colouring (making it dark brown then black) then yes this does still stain (though not as badly as when you would just use black gel food colour to colour the entire buttercream). Hope that helps :)
U really explain soo nicely
Can u please tell what u have done with the fillings in each layer
Thanks so much Sona! :) I used a caramel as the filling for the cake layers, and used a salted caramel buttercream to ice the cake :)
These tips are fantastic, thank you. Just a quick question, if you add the powdered to cut out the bitterness, does it make it taste grainy?
You're welcome Salma! And nope it doesn't make it grainy as it's a small amount of icing sugar so it dissolves into the buttercream. Hope that helps! :)
nice upload~ have a nice day😋💕💕💕💕💕
Hi. When you add the icing sugar will it make the SMBC less stable? Im staying in hot humid weather n this is important point to take.
Hi there! From my experience the buttercream is still super stable :). I think because the icing sugar amount is quite minimal it doesn't really affect the buttercream (and in an American style buttercream the icing sugar helps with stability so shouldn't have a counteractive effect here). Hope that helps! :)
Tqsm for your reply!😍
Awesome and beautiful 😊💜💜💜
I am Türkish and I love you cakes you make.
🇹🇷🇹🇷
Thank you so much Zehra! :)
@@CakesbyMK you're welcome :) 💜💜💜😊😊
Bonjour, super vidéo, j’ai une question, lorsqu’on colore un macaron après cuisson , est ce mangeable ? On vas avoir de la peinture de partout? Merci
Hi there! :) Yes it will be edible although without the black cocoa you will need more black gel colour and this may result in staining of the mouth/teeth which is an unfortunate thing when using gel colours!
Hii❤️ loveed your channel going to make a black cake for my friends birthday ❤️
Well as you said to leave the butter cream for 4-6 hours to get darker , so shall we keep it in refrigerator or at room temperature?
Thank you so much Pinak! :) And just leave it at room temperature covered with some cling film :)
Hey love your videos very helpful. Would this recipe still be fine to use for normal buttercream with icing sugar or does it have to be Swiss meringue? Also how many layers was the cake and what size was it?
Heya! Thank you so much :) And yes this will be fine to use with American buttercream too. And the cake in this vid is an 8 inch 3 layer cake :)
@@CakesbyMK Thank you so much. I’m planning to make a 8/10”with 5/6 layers. It would look similar to your gorgeous cake in this video but it would have a gold drip instead. I’ve never made black buttercream before and was wondering how do you know how much black cocoa powder to use? Would I just use the same amount that you have used for this video? Also how come your cake is really tall with 3 layers are you pans quite deep? My cakes don’t come out this tall and I need this cake to be tall. I would rather do less layers and have a taller cake. Sorry I know I’m asking a lot of questions but I’m nervous to make a cake like this and your reply would be very much appreciated thank you xx
What size cake is this?
Also, I love your turntable, do you have a link for that?
Hi there! This is an 8 inch cake :). And I bought it from a shop here in NZ called Miss Bon Bon, but if you aren't in Auckland then if you google steel turntable there will be a lot of similar ones (if not the same) that come up. Hope that helps :)
What is the brand of the cocoa powder you use?
Will this work with American buttercream too?
hi MK, can i leave it sitting in the fridge or does it have to be in room temp? thank you!
Hi there! Sitting in the fridge is okay :)
Is it okay to use granulated sugar instead icing sugar?
Wow its a gorgeous Black Beauty 😍😍😍 about the black drip you said colour with black gel colour . Won't it seize the chocolate?
Thank you Irzana! The drip is a chocolate ganache, so when adding gel food colour the chocolate doesn't seize due to the cream in the ganache :)
Hi!! this is great advice. I have a question. is it advisable to use the microwave technique if you're in a rush? thank you so much!!
Hi Suraya! Yes this was before I discovered the microwave technique! Could totally use that method if in a rush :)
Which brand black coco and gel colour you used?
Hello Anjali! I am using a Equagold black cocoa and a Chefmaster black gel food colouring :)
Hello, I just love love all your videos. I made ,or should I say, tried making the black buttercream, however I can not achieve the dark black color. I added enough black gel and yet, it is a deep dark gray. I had left it sit for two days and still not black. Can I airbrush it with black color liquid on the dark grey swiss meringue buttercream?
Hi Maribel! Glad to hear you're enjoying my videos :). I'm sorry to hear your black buttercream is not turning out as dark as you would like! Some brands are stronger than others, so you may need to use slightly more black cocoa and black gel food colour. And yes you can airbrush the dark grey swiss meringue :)
This buttercream is so nice.I will have to try it. Also here did you get your black cake board? I have been looking for those and I can't find any .
Hi Bianca! I got my black cake board from an online shop here in NZ called cakewarehouse.co.nz :)
@@CakesbyMK thank you for your response 😊
American buttercream I always do it too thick that it pulls the cake. How do i know the right consistency?
Hi there! The consistency should be smooth and easily spreadable. If your buttercream feels too thick then you can thin it out with a bit of heavy cream or milk :)
Thank you for sharing. May I know how to make black drips ? Thank you in advance
You're welcome! For black drips simply add black gel food colour to a white chocolate ganache - I have a coloured drip tutorial on my channel if you want to check it out :)
Hey MK.. make a video on butter cream recipe
i poured black coca in whiped cream it doesn't work and also can u make a video on how to make black whipped cream....it will be a pleasure.. Thanks alot😊😊
I just love your recipes❤
Hello Advani! I have done videos on American and Swiss Meringue buttercream which you can find on my channel :). I am sorry to hear the black cocoa didn't work with whipped cream - I have never tried this myself but will keep your suggestion in mind for future videos. And so glad to hear you're enjoying the recipes! :)
When you let the buttercream sit to develop the color, do you put it in the fridge or on the counter?
Would love to know too
Either will work fine :). If I'm using it the next day I like to leave it covered on the counter, but if you're making it for future use (a couple of days after you've made it) then keep it in the fridge :)
i have so many plans for this my soul is black and now i can make cakes to reflect that
Haha this totally put a smile on my face! :)