I'm doing my first paid cake for this weekend (eek!). They want three 12x18 sheet cakes with white and "apple red" frosting. I'm going to have a white background with red scrollwork on them.
I'm picturing apple red a bit deeper than primary red - is that right? Is that what you would think?
I have a terrible time getting my buttercream red, so I was actually thinking of buying the tinted red Wilton frosting and then making it a deeper color for "apple red". Is that a really dumb idea? How many tubes do you think I should buy for the three cakes? What do you think I should add to it? Burgandy? Black?
I'm so lost.
I used the wilton red and got a pretty nice red. It was not the no taste though, for some reason I think it colored much better than the no taste red.
I also use the no-taste red but I start with orange and add red to that. It hasn't failed me yet.