How Do You Get True Black For Ri And Bc?

Decorating By Kaybaby Updated 3 Jul 2008 , 2:34am by tiggy2

Kaybaby Posted 2 Jul 2008 , 3:27am
post #1 of 18

I would love to see how everyone else does it.


17 replies
foxymomma521 Posted 2 Jul 2008 , 12:35pm
post #2 of 18

I can't help with RI, but for BC I always start with chocolate and add a tube of either Cake Mate black or Wilton Black. Then I finish it off with americolor. HTH

Cakepro Posted 2 Jul 2008 , 12:49pm
post #3 of 18

I'm a straight-up Americolor user. icon_smile.gif

leah_s Posted 2 Jul 2008 , 12:51pm
post #4 of 18

Basically you wait. Most colors don't fully develop for a while. Red and black can take up to two hours to fully develop.

Mix in some color, WAIT.

Eventually you will get black.

indydebi Posted 2 Jul 2008 , 12:57pm
post #5 of 18

white BC + black food coloring + 2 days on the counter = black icing

wgoat5 Posted 2 Jul 2008 , 1:18pm
post #6 of 18

I am a big Americolor user.. But when it comes to black and red I use Chefmaster. I went to a bakery where I seen a woman turn about 5 cups of frosting black in a matter of a few minutes... She didn't use the whole tube and it turned quickly icon_smile.gif

So in my opinion... Chefmaster...try Chefmaster for red and black

CristinaB Posted 2 Jul 2008 , 1:22pm
post #7 of 18

I just made black RI and navy blue fondant. It takes A LOT of coloring and it's definitely darker after a day or two. The black was really black. The black I used was Wilton gel, and the navy was Americolor. I think they both performed about the same quantity-wise and the color on both was great! Good luck!

cashley Posted 2 Jul 2008 , 1:40pm
post #8 of 18

Americolor super black gives instant true black.

Kim_in_CajunCountry Posted 2 Jul 2008 , 1:53pm
post #9 of 18

I haven't purchased any bottles of Americolor yet; all I have are Wilton jars. So, I use black to get a med-dark gray base color (think of tinted primer) then I add in cocoa powder until it's pretty dark. The cocoa can over-stiffen the icing so I usually have to add a little more water to it. After sitting about 45 minutes it will have darkened to perfection!


awolf24 Posted 2 Jul 2008 , 1:57pm
post #10 of 18

Americolor Super Black (and Super Red) are great....might have to try Chefmaster sometime though - thanks for the tip wgoat5!

tonicake Posted 2 Jul 2008 , 2:36pm
post #11 of 18

I do not post much, however, I do enjoy reading the posts.

For about 16 years, I have been decorating and this is what works for me:

BLACK icing: color dark brown using color or cocoa, then add black and let set.
RED icing: color bright pink then add the "no taste" red and let set. These methods work very quickly if you are in a bit of a hurry.

The taste for both colors are great and no bitter taste.

Kaybaby Posted 2 Jul 2008 , 4:28pm
post #12 of 18

Thank you all so much. I just placed an order with GSA that included the Americolor Super Red and Black.


tiggy2 Posted 2 Jul 2008 , 6:43pm
post #13 of 18

Chefmaster all the way! Don't have to use near as much and don't have to wait forever.

wgoat5 Posted 2 Jul 2008 , 7:34pm
post #14 of 18

Glenda we are going to have to push Chefmaster icon_smile.gif

I do want to stress to people... if you are using cocoa to help get your black you might want to tell the customer... someone actually might be allergic to chocolate icon_wink.gif

Cakepro Posted 2 Jul 2008 , 8:01pm
post #15 of 18

Hmmm, after such enthusiastic endorsements, I'm gonna have to pick up some Chefmaster just to try it!

JessCav Posted 2 Jul 2008 , 8:23pm
post #16 of 18

To get red I start with orange frosting and then add in the red color. Starting with the orange avoids it turning pink and gets it a nice, dark shade of red.

icer101 Posted 2 Jul 2008 , 9:16pm
post #17 of 18

i love all the chefmaster colors... been using for years.... i do like americolor also... bakerycraft red red... is great..... earlene moore got me on that... hth

tiggy2 Posted 3 Jul 2008 , 2:34am
post #18 of 18

Chefmaster is all I use now for primary colors.

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