I am having trouble getting certain colors to turn like brown, black, and darker greens and blues. I keep adding and adding and finally it looks like little white specks of crisco tinted. Is it the recipe im using or what? Please help!!!!
I don't know about the "specks" but, what kind of colors are you using? For dark colors I always use Americolor. You will never get a very dark red, black or brown with Wilton unless you use a ton!
I have had the same problem before. I still struggle with getting the vibrant colors I am going for, but I have learned a few tips that have made it better.
First of all, color only small batches at a time, if you can.
Second, powdered dyes prevent that separation that starts when you add too much liquid or gel coloring.
I just did a fall cake yesterday that I wanted to do dark brown. I added cocoa to my BC recipe, then added the brown coloring. It still looked lighter than I wanted, but I didn't want to add too much more, so I stopped there. I found that after I frosted the cake, and let it crust, the color darkened, and it was perfect!
Hope this helps.
I've had this problem even using Americolor. If I am making black or red I just add some cornstartch to the icing. It abosorbs the extra liquid, which is what I think causes the seperation.
All dark colors need time to develop there deep hues.
They need to be mixed at least the night before using.
For black & brown start w/chocolate b'cream OR when you have little dibs & dabs of colored icing - no matter what color - put them all together in one container & fz until you need blk or brn; stir all these colors together - it will be a weird, funky color but just add the brown or blk paste and you will be surprised how little you will need.
For other colors don't start w/white but like for red start w/a base color of yellow, orange or pink before adding your red color.
Diddo to what kajeladi said. I've made nice colored reds by coloring the icing orange first.
thanks everyone for the wonderful suggestions I will give them a try and see if this helps!!!!
I've also read that if you're using a shortening based icing, to use the high-ratio. the color blends better without the little specks.