How Do You Make A Deep Red Icing?

Decorating By TinkinpinkSteph Updated 20 Feb 2010 , 4:42am by artsycakes14

TinkinpinkSteph Posted 19 Feb 2010 , 4:15pm
post #1 of 16

I'm doing the Wiltons Disney Cars mold pan and I need the red to be Lighting McQueen red. Im super nervous but Ive tried to make red before it always stays pink...this cake is due by sunday please please help me!!! icon_sad.gif

Thanks!

15 replies
ArtieTs Posted 19 Feb 2010 , 4:31pm
post #2 of 16

I would love to know the same thing. I just attempted to make red last night & ended up with a cross between red & pink. I'm not happy today to say the last. I used Flaming Red & stopped addng it to the icing as to not affect the flavor too much and still no luck getting a real red. I have no luck EVER with red.

tiggy2 Posted 19 Feb 2010 , 4:44pm
post #3 of 16

Might not help with this cake but I would order some Chefmaster colors. Concentrated, takes very little, no bad taste and you get the color you want instantly.

ninatat Posted 19 Feb 2010 , 4:54pm
post #4 of 16

yes don't use wilton red it taste awful

TinkinpinkSteph Posted 19 Feb 2010 , 5:06pm
post #5 of 16

IM GONNA CRY I STILL DONT KNOW HOW TO DO IT icon_cry.gif

tiggy2 Posted 19 Feb 2010 , 5:07pm
post #6 of 16

Start with pink and red to it. No taste red (if wilton is all you have) is the best to use. Let set overnight to darken and add more red the next day if not dark enough.

chasley101 Posted 19 Feb 2010 , 5:10pm
post #7 of 16

I started out with chocolate buttercream and added red to that. It will take a good amount of red. I used Americolor Super Red and Wilton No-Taste Red. I honestly do not know how much I put in but believe me it will take quite a bit!! Then I let it sit overnight. I've also heard that putting it in light helps bring out the color as well.

Here is the picture of how the red turned out.
LL

TinkinpinkSteph Posted 19 Feb 2010 , 5:19pm
post #8 of 16

Oh wow thats perfect ok...so I'll start with the chocolate butter cream then add wiltons no taste , which is all i have, and let it sit over night and do a million stars on sat so that it will be ready on sunday! Alrighty ladies Im going to give it a try THANK YOU!!!!! icon_biggrin.gif

ladee_bugg Posted 19 Feb 2010 , 6:12pm
post #9 of 16

I had to make red for a firetruck and used Wilton No Taste Red and Christmas Red together. I had to add a lot of the No Taste Red to make it work but it brightened overnight into a nice red.

I have read that some people add maraschino cherry juice to their icing to get a pink colour and then add the red gel food colour. The cherry juice adds flavour and hides the bitter taste of the food colour.

Good luck.

tinabee Posted 19 Feb 2010 , 7:46pm
post #10 of 16

I use Americolor. Start by making the icing yellow, then orange, then add red. When I use this method it does not take that much red to get a great color!

ArtieTs Posted 19 Feb 2010 , 11:53pm
post #11 of 16

WOW! thanks everyone for the help, I just wish I had saw this last night before I iced my cake. Now that's the red I've been trying to achieve & I actually added a little cocoa powder to my cream cheese icing to get a real red but apparently I didn't add enough, Darn it! tapedshut.gif I have some left so after work, home I go to try to make it more red just to experiment.

saberger Posted 20 Feb 2010 , 12:11am
post #12 of 16

Toba Garrett shared with me, in class, how to get red and it has worked every time. Hope this helps all of you!

She used the Americolor squeeze bottles:

1 drop of egg yellow
toothpick of violet
1 tspn of super red

This applies to one cup of icing. Depending on how dark I want it depends on how much I use.

Cristi-Tutty Posted 20 Feb 2010 , 12:14am
post #13 of 16
Quote:
Originally Posted by saberger

Toba Garrett shared with me, in class, how to get red and it has worked every time. Hope this helps all of you!

She used the Americolor squeeze bottles:

1 drop of egg yellow
toothpick of violet
1 tspn of super red

This applies to one cup of icing. Depending on how dark I want it depends on how much I use.




icon_eek.gif wow thank you for sharing

noahsmummy Posted 20 Feb 2010 , 12:39am
post #14 of 16

oh yay. this is great. everytime i try it makes the icing go really weird..like it kind of seperates the butter and shortening if that makes sense?? or if im trying with fondant.. its just goes sticky.. so i had more icing sugar.. which turns it back to pink.. grrr frurating1 so thanks!

saberger Posted 20 Feb 2010 , 3:07am
post #15 of 16

most welcome! icon_smile.gif

artsycakes14 Posted 20 Feb 2010 , 4:42am
post #16 of 16

Another trick I was told was to add red cool-aid (powder mix) to the frosting. I have never tried it but they said it tastes really good too. icon_rolleyes.gif

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