Are You Kidding Me????ahhhh

Baking By madgeowens Updated 20 May 2009 , 1:22pm by Vylette

madgeowens Posted 15 May 2009 , 1:33am
post #1 of 85

I used every tip I could find in here to make my mmf red....I tried a smidgen of black,and pink would not go to anything other than pink, I tried every color red known to mankind, I then used more sugar cause now its sticky,,,then I used more color and again more sugar,then someone said try I am at a diseased liver it time to throw it out and make blue or green? icon_mad.gificon_cry.giftapedshut.gif
I don't even want to think of the taste it is now, it WAS yummy, when it was pink

84 replies
madgeowens Posted 15 May 2009 , 1:47am
post #2 of 85

all these views by peeps and no tips? LOL Not even a suggestion of throw it out the window? bahahahahaha

Alice1230 Posted 15 May 2009 , 1:51am
post #3 of 85

how long ago did you make it?

chassidyg Posted 15 May 2009 , 1:52am
post #4 of 85

Someone had said to first tint it orange, and after it was orange use the red coloring, I cant remember which thread it was, it was awhile ago.

ninatat Posted 15 May 2009 , 1:54am
post #5 of 85

i hate to say it but i just used the red gel quite a bit. are you mixing a large batch all at once, i did it in smaller amounts then kept pulling more in kneed twisted and pulled and then added more color and gumpaste or fondant

stickernoodle Posted 15 May 2009 , 1:56am
post #6 of 85

what about using some red candy melts? it's supposed to work when using brown ones for chocolate fondant icon_smile.gif

Starkie Posted 15 May 2009 , 1:59am
post #7 of 85

I have always heard that you tint it with the darkest pink you can, and then start adding the no-taste red. It will still take a lot of red, but if you start with the dark pink, it won't take as much. HTH!

madgeowens Posted 15 May 2009 , 1:59am
post #8 of 85

I am still panting from all the kneading....I did it this evening....I tried a little piece and that turned orange, so I thought thats not it....oh and I had a back up plan I forgot....I used some wilton red in with my mmf (yuck)....and its liver color........I kept putting in red and it just stayed pink....I put in someone said..............I think it must be ruined by now....all that kneading wont that make it crummy? I worked for an hour like I was resusitating it hahaha...I thinks its a goner

Alice1230 Posted 15 May 2009 , 2:02am
post #9 of 85

ok well whenever I make red buttercream or fondant I ALWAYS leave it overnight to see what color it is in the morning.....and its always much darker/redder. I'd say 9 times out of 10 I am very pleased. I do use A LOT of coloring. If you are not to tired make another batch with out adding black or anything and just leave it alone. See what it looks like in the morning.

Ballymena Posted 15 May 2009 , 2:05am
post #10 of 85

What are you doing with it? Can you use it as you planned and spray it with red Wilton Colormist?

madgeowens Posted 15 May 2009 , 2:06am
post #11 of 85

Well I am curious to see what color it is tomorrow haha............if its not red I will toss it.....with all that color and the wilton fondant I put in do you think it will be a mess to work with?

MnSnow Posted 15 May 2009 , 2:06am
post #12 of 85

To get a Christmas red, I start with burgandy and then add red. Works everytime with Buttercream.

Hope this helps

madgeowens Posted 15 May 2009 , 2:07am
post #13 of 85

I am going to cover a sculptured car........I am getting very worried about this cake.......I told my grandson it might me bad

FromScratch Posted 15 May 2009 , 2:08am
post #14 of 85

I never make red fondant... it's such a pain in the rear end... especially with the wilton colors. Americolor red works much better, and if you can get some powdered colors even better.

BUT... I just buy red and black fondant. It's not worth the hassle to make if you ask me... WELL worth the price. icon_lol.gif

Alice1230 Posted 15 May 2009 , 2:08am
post #15 of 85

I guess theres no harm in keeping wht u have until morning...if you don't like it you can throw it out then. Do you have anymore white to start a new batch tonight?

-K8memphis Posted 15 May 2009 , 2:11am
post #16 of 85

If it's at diseased liver status set it aside to use as black starter for a later project--start over.

Use red. I like to use red powdered color sometimes--it doesn't make it so gummy.

I hope it's not too great a quantity and you have more supplies. I know making red can take every drop in the house sometimes.

But the problem with black is that it can have different base colors--maybe you got the greeny one. It looks greenish if just a little is used. When you use a bunch you get black. kwim.

madgeowens Posted 15 May 2009 , 2:11am
post #17 of 85

I don't have to have it done until Monday, and I was not trusting the red, so I did a dry run so to speak............boy am I glad I did........I think this car may be green are all so darn cute for helping me, thanks so much. You make me feel so much better...........I was really ready to throw it out the kitchen window.

LeckieAnne Posted 15 May 2009 , 2:14am
post #18 of 85

I make my MMF red with the powdered red color and wilton red gel both. But I always add the color to the melted MM mixture before I start adding the sugar. Then I just keep adding until it gets nice and red and let the mixer do the work. It seems to lighten some when I add the sugar, of course, but it darkens back up by the next day.

For black - I make chocolate fondant then add black - same way - before I start adding the sugar.

Hope this helps.

Sara-belle Posted 15 May 2009 , 2:22am
post #19 of 85
yummm!! and easy. icon_biggrin.gificon_lol.gifthumbs_up.gif

SWHEATLEYCAKES Posted 15 May 2009 , 2:23am
post #20 of 85

I always put some orange in to tint it while I mixing then I go red! I let the mixer do the work! I also let it sit over night! By the next morning it's usually the right color! I do this with buttercream as well!!

Ballymena Posted 15 May 2009 , 2:30am
post #21 of 85

Can you put it on the car and spray it before you add anything else. It may need a couple of coats with drying in between.
The suggestion of buying the red fondant is a good one. I always keep the colored packages on hand for quick jobs. I get them from Michaels with discount coupons so the price isn't as bad. I also keep tubes of Wilton dark colors, red, black, dark blue and green on hand for accent colors for buttercream. Saves a lot of hassle and is worth the money in time.

tonedna Posted 15 May 2009 , 2:30am
post #22 of 85

I use chefmasters true red..Works like a charm!
Edna icon_smile.gif

madgeowens Posted 15 May 2009 , 2:31am
post #23 of 85

well I just pulled off a teeny piece and showed my hubby and asked him what color it is and he said it was terd brown....yummy....ok....make green tomorrow LOL thanks all of you.

Misdawn Posted 15 May 2009 , 2:31am
post #24 of 85

I just did a cake last weekend that required red and black fondant. Nightmare!!! After three attempts and four pots of color later.... I finally figured out the formula. For a full MMF batch, use 1/2 pot Wilton No Taste Red, knead well, then add about 1/4 t Wilton Red Red. You can check out the red and black wedding cake in my photos. It turned out a great shade of red.

madgeowens Posted 15 May 2009 , 2:43am
post #25 of 85

Misdawn, great cake............I was at that shade only lighter, I called it I added black and more red etc etc...........I will never ever try red again............your cake came out great...

Misdawn Posted 15 May 2009 , 2:48am
post #26 of 85

Thanks! I finally got it right at about 3 am the morning the cake was due!

madgeowens Posted 15 May 2009 , 2:57am
post #27 of 85 did a great job...........I wouldn't mind working till 3 a.m. but it would still be pink I think LOL....I give up on sounds nice

Misdawn Posted 15 May 2009 , 3:05am
post #28 of 85

I feel your pain! I don't wanna do red or black for a very ong time...apparently the people who are doing the whole Twilight movies didn't get the memo. Do you have any idea how many of those red, black, and white birthday cakes I've had to make in the last three months?!!!

tinygoose Posted 15 May 2009 , 3:05am
post #29 of 85

Yeah, black or's Satin Ice baby.

momvarden Posted 15 May 2009 , 3:13am
post #30 of 85

I have done cakes with mmf usually the red is to bright for what i am looking for. When i color something i do the initial color all by its self to where is color saturated. i don't add sugar to stop it from sticking i use shortening it works very well. Then i double wrap it and put it on the the counter over night. If it is not the color a want in the am i pull a bit of it off. and try adding different colors to a small piece to see if i get the color i am looking for. For red if you want it deeper try a touch of that brown you made already. If it is still sticky you can add some sugar, but just enough so its not sticky.

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