How Do I Make The Color "red And Black"

Decorating By Normita Updated 26 Feb 2013 , 10:16pm by angie28716

Normita Posted 21 Feb 2009 , 6:05pm
post #1 of 25

Hey everyone!!! I am wondering how in the heck can I make a bright red or black color. I have heard that it is very difficult to attain these colors. Do I use just regular food colors or do I do something else???? Please help icon_smile.gif

24 replies
butterfly831915 Posted 21 Feb 2009 , 6:18pm
post #2 of 25

For black it can take alot of color, try tinting it a brown or some other color first then go black or use chocolate icing then tint black, usually what I do and works great (4 me anyway). The red can be difficult as well. It is best to tint it and let it set a bit cause it will darken as time passes however it will take a lot of coloring.

mausman Posted 21 Feb 2009 , 6:21pm
post #3 of 25
LittleLinda Posted 22 Feb 2009 , 2:53am
post #4 of 25

Red does take a lot of coloring. I start a few days early adding more red each day as it darkens over time. Don't dye too much at once.

Black, I use Duncan Hines Dark Chocolate Fudge frosting for my black. Its not stiff, so you can't use the star fill in method; but I use nothing else. If you don't believe it looks black, look in my photos ... everything that is black is Duncan Hines dark chocolate fudge frosting.

Normita Posted 22 Feb 2009 , 7:28am
post #5 of 25

Thanks everyone for their replies icon_biggrin.gif

lostincake Posted 22 Feb 2009 , 7:46am
post #6 of 25

I've seen in other posts for a deeper brighter red you can add Kool-Aid. If colouring MMF, you would mix it in after the marshmallows have been melted.

Also heard that Americolor is better than Wilton but I don't have personal experience with that. I've only ever used Wilton and I do find it takes A LOT!!.

Frankyola Posted 22 Feb 2009 , 7:47am
post #7 of 25

For red I make hot pink and then add Americolor super red and it works really good, and black chocolate thumbs_up.gifthumbs_up.gif , you do not have to make to dark chocolate, andthen add the black I use wilton and that's pretty much it, I use to make those colors one or two days in advance, I hope this can help you thumbs_up.gifthumbs_up.gif

Normita Posted 22 Feb 2009 , 7:08pm
post #8 of 25

I would have never thought to add kool-aid!! Do I just add any red colored kool aide after I melt the MM?? Do I do the same to the chocolate for obtaining the black color??

lostincake Posted 22 Feb 2009 , 7:21pm
post #9 of 25
Quote:
Originally Posted by Normita

I would have never thought to add kool-aid!! Do I just add any red colored kool aide after I melt the MM?? Do I do the same to the chocolate for obtaining the black color??




Yes, any red coloured Kool-Aid should deepen the colour so you wouldn't need to use as much paste.

And when I make Chocolate MMF, I usually melt the chocolate at the same time as the MMs. I just make sure it is near the bottom so it is touching the water and then mix really well after the MMs are melted so that all the chocolate has melted. Or you can just use cocoa powder sifted into the PS or both melted chocolate AND cocoa powder. Just make sure to use less PS if using the cocoa since it will replace the amount needed.

Cakepro Posted 22 Feb 2009 , 7:29pm
post #10 of 25
Quote:
Originally Posted by LittleLinda

Red does take a lot of coloring. I start a few days early adding more red each day as it darkens over time. Don't dye too much at once.




Why not?

When I need red icing, I sock the Americolor Super Red to it and have a gorgeous, deep shade of red in just a few minutes.

Why do you advocate not doing it all at once? I'm just curious.

If I had to start icing colors days in advance, I would be in a world of trouble because I procrastinate.

cashley Posted 22 Feb 2009 , 7:31pm
post #11 of 25

Americolor Super Black and Super Red will color without using alot of color. Go get some you will be amazed how well these work. I used to try and use wilton but ended up using whole containers... not worth the hassle. Americolor is the way to go.

tyty Posted 22 Feb 2009 , 7:40pm
post #12 of 25

To make red I start with Americolor egg yellow, then add super red. For black I start with super black and add a small amount of violet. I let it sit a while for the color to develop. For a large amount of black MMF I start with chocolate MMF, then add black.

LittleLinda Posted 23 Feb 2009 , 12:08pm
post #13 of 25
Quote:
Originally Posted by Cakepro

Quote:
Originally Posted by LittleLinda

Red does take a lot of coloring. I start a few days early adding more red each day as it darkens over time. Don't dye too much at once.



Why not?

When I need red icing, I sock the Americolor Super Red to it and have a gorgeous, deep shade of red in just a few minutes.

Why do you advocate not doing it all at once? I'm just curious.

If I had to start icing colors days in advance, I would be in a world of trouble because I procrastinate.




I don't dye a whole batch of frosting. Jus noo more than about one and a half cups. The more you dye, the more red it will take. I have read a lot about Americolor and still haven't ordered any. I use Wilton; so ya, it takes a lot!

tiggy2 Posted 23 Feb 2009 , 4:54pm
post #14 of 25

Chefmaster liqua gel is the best color I have found. It's concentrated so it takes very little and you get vibrant colors immediately. No bitter taste, no waiting for it to intensify, no starting with pink to get red or chocolate to get black. I get it locally but you can find it online.

m1m Posted 23 Feb 2009 , 5:09pm
post #15 of 25

I use Americolor Super Black and Red. It works fast and there's no bitter taste (like Wilton).

thin4life Posted 23 Feb 2009 , 5:10pm
post #16 of 25
Quote:
Originally Posted by cashley

Americolor Super Black and Super Red will color without using alot of color. Go get some you will be amazed how well these work. I used to try and use wilton but ended up using whole containers... not worth the hassle. Americolor is the way to go.




This is what I use and it works GREAT!

rmbias1 Posted 23 Feb 2009 , 5:20pm
post #17 of 25

I, too use Americolor Super Red/Black and it does work great. A tip I have found that helps is to start with small amounts of icing (like 1/2 cup) and start coloring that and gradually add more icing and color until you have as much as you need. The colors also deepen over time.
HTH
Michele

jouj Posted 23 Feb 2009 , 5:24pm
post #18 of 25
LittleLinda Posted 23 Feb 2009 , 9:46pm
post #19 of 25
Quote:
Originally Posted by tiggy2

Chefmaster liqua gel is the best color I have found. It's concentrated so it takes very little and you get vibrant colors immediately. No bitter taste, no waiting for it to intensify, no starting with pink to get red or chocolate to get black. I get it locally but you can find it online.




What store do you get it in? I wonder if it's available in any Massachusetts stores.

tiggy2 Posted 23 Feb 2009 , 9:54pm
post #20 of 25

I get it from Dixie (Dixie's Icing). She also teaches classes and sells some supplies. It's the coloring she uses for the icing she sells. Needless to say she doesn't have time to make it pink then red and wait for the colors to intensify before she puts the product in the bucket.

tonedna Posted 23 Feb 2009 , 10:05pm
post #21 of 25

Watch this, is done with brown, but is basically the same thing.




Chefmaster has a great super red, that goes so deep you have to be careful cause it can look almost burgundy. Their black is great and they dont bleed.
Edna icon_biggrin.gif

nicolesprinkle Posted 25 Feb 2009 , 6:43am
post #22 of 25
calivettie Posted 25 Feb 2009 , 7:15am
post #23 of 25

I also use americolor and I love it.... Agreed that the color deepens with time...

Normita Posted 26 Feb 2009 , 4:19am
post #24 of 25

Thanks again to everyone. Your comments have been very helpful

angie28716 Posted 26 Feb 2013 , 10:16pm
post #25 of 25

ACant wait to order americolor!

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