I am doing a wedding cake for next weekend. I am in the process of making red roses. The problem is since I had to put so much red food coloring in the icing to reach the desired color, the tast of the icing is really distorted. How do I remedy this?
Thanks!
Wilton makes a "No Taste Red", but I'm not sure how much you'd need to use to get the colour of red you want. Probably lots, since red is hard to make anyway. But, I've heard that if you put a tiny drop of black into it, mix, then add the red, that helps to darken it, too.
Are you making the roses to be eaten out of BC, or from fondant? If it's fondant, since they'll be a git on the hard side, most won't eat it anyway, so I wouldn't worry. And GP is too hard to eat anyway.
Wilton makes a "No Taste Red", but I'm not sure how much you'd need to use to get the colour of red you want. Probably lots, since red is hard to make anyway. But, I've heard that if you put a tiny drop of black into it, mix, then add the red, that helps to darken it, too.
Are you making the roses to be eaten out of BC, or from fondant? If it's fondant, since they'll be a git on the hard side, most won't eat it anyway, so I wouldn't worry. And GP is too hard to eat anyway.
Thank you! I'm making them out of mm fondant. I'll just let them know in advance. The rest of the cake is great.
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