Burgundy Help!

Decorating By mindy1204 Updated 4 Aug 2009 , 5:27pm by mandysue

mindy1204 Posted 3 Aug 2009 , 4:29pm
post #1 of 8

I am making a cake for my office...it is a kick off meeting for a new program we are starting. I am going to make our logo. It is a very simple design (I think) but the main color is burgundy. I bought a bottle of Americolor and have used the entire bottle and it is a deep rose color. I do not have access to another bottle of Americolor but I can get wilton if needed. Any suggestions. I made my icing last night and hope it will darken as it sits but this morning I didnt see much of a change.

7 replies
Charmed Posted 4 Aug 2009 , 2:53pm
post #2 of 8

here is what I found:
add a bit of violet or brown to red icing to get burgundy. just try a small amount of icing and experiment with it.

here is a color mixing chart:

hope this helps thumbs_up.gif

DefyGravity Posted 4 Aug 2009 , 3:17pm
post #3 of 8

Wilton has a burgandy color that you could use as a jumping off point, and then tweak it as you need to.

pouchet82 Posted 4 Aug 2009 , 3:26pm
post #4 of 8
Mensch Posted 4 Aug 2009 , 4:49pm
post #5 of 8

Wilton's burgundy makes the most lovely shade of pink.

jymorgan Posted 4 Aug 2009 , 5:05pm
post #6 of 8

This probably won't help this time but the best way I have found to get burgundy is to start with chocolate frosting then add red coloring. Kind of the same concept as Red velvet cake. You can see a sample of the burgundy I got on the football jersey in my pics.

Ruth0209 Posted 4 Aug 2009 , 5:22pm
post #7 of 8

I'm in burgundy h*ll myself these days. I used Wilton burgundy, Wilton red, and a little teeny bit of blue so it didn't look quite so brown. What a pain, but I finally have it the 'black cherry' color I wanted.

mandysue Posted 4 Aug 2009 , 5:27pm
post #8 of 8

Maroon is our school color, so I've made it often. I've had success doing what the others have said...starting with Wilton and adding a bit of brown. Starting with chocolate and adding burgundy is a great idea. However, I did get comments that the burgundy was bitter. Using chocolate icing might help with that problem. Just wanted you to be aware of this problem.

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