Ugh, I'm Trying To Get A Deep, Dark Red Bc
Decorating By mlocklear Updated 28 May 2010 , 8:42pm by respectablecakes
How much and what color have you used? What brand?
Do you have liquid red? And time/ ingredients to make another batch? If so, add the liquid red (1/2 the bottle ie McCormick brand) to the liquid of your BC. That will give you a true red.
Now if you don't have that, try adding more red. Remember that the color will darken over time.
To get a true deep red, I always start with a milk chocolate frosting first. It works for me. The other thing I'd suggest is using Americolor colorings. They tend to get a more true and rich color than the wilton ones, in my opinion. Good luck! Dark colors can be so difficult!
If a client doesnt want chocolate, the chocolate frosting is a problem. Chefmaster super red or americolor are the best reds out there. No need to be adding other colors to make a real red.
Here is a tutorial on gumpaste, but works just as well in buttercream
Edna
what would i need to get a real navy blue butter cream icing?
I just had this same problem. I used an entire bottle of americolor to one batch of buttercream. I got more of a red-orange. I just uploaded pictures of the cake - looks more red in the pictures.
do they sell that at hobby lobby or michaels
what about professional blue food coloring its liquid but i dont know if that will work to be the color i need?
I had this issue just last week; tried to make deep burgandy BC. I used about 1tsp of Wilton Burgandy and 3 tsp of Americolor Red Red...ended up tasting sooo nasty that I was ashamed to use it
...pretty color though. Luckily, I had enough white BC on the base of it that the nasty icing could be scraped off when served. You can see it in my photos (the most recent one).
I recently made a grad cake for a reception at church. I started the day before on the red bc to trim up the cake because I have to let it sit overnight to deepen the color. I used 1 1/2 small jars of Wilton red red and no taste red. On previous cakes I've had to use as much as three jars of Wilton to get a deep red. I'd never use it to ice a cake but the taste isn't too bad when it's just the border and writing.
i finally found the food color chart. Here it is in case anybody else needs it.
Apricot - 2 parts Orange & 1 part Egg Yellow Maroon - 4 parts Red Red & 2 parts Burgundy Raspberry - 3 parts Bakers Rose & 1 part Christmas Red
Aqua - 5 parts Sky Blue & 1 part Leaf Green
Ivory - 1 Liquid Whitener & a touch of Brown and Egg Yellow
Ruby Red - 1 part Holiday Red and a touch of Black
Avocado - 4 parts Lemon Yellow & 1 part Leaf Green and a touch of
Black
Jade - 1 Leaf Green & 1 Royal Blue & a touch of Black
Rust - 8 parts orange & 2 parts Red Red & 1 part brown
Burgundy - 5 parts Bakers Rose & 1 part Violet
Lavender - 5 parts pink & 1 part Violet
Sea Gold- 2 parts Sky Blue & 1 part Leaf Green
Chartreuse - 2 parts Lemon Yellow & 1 Leaf Green
Marigold - 3 parts Lemon Yellow & 1 part orange
Silver - 1 part Black and 1 part Blue
Copper - 1 part Egg Yellow & 1 part Brown & 1 Christmas Red Melon - 1 part Orange & 3 parts Bakers Rose
Skin tone - 12 parts orange & 4 parts Bakers Rose & 1 part Royal Blue
Coral - 3 parts Rose Pink & 2 parts Lemon Yellow Moss Green - 2 parts Violet & 3 parts Lemon Yellow Teal - 9 parts Sky Blue & 1/2 part Lemon Yellow
Dusty Rose - 2 parts Christmas Red & 1 part Malt Brown Navy Blue - 1 part Sky Blue & 1 part Violet Turquoise - 6 parts Sky Blue & 1 part Lemon Yellow
Gold - 10 parts Lemon Yellow & 3 parts Orange & 1 part Christmas Red Persimmon - 1 part Orange & 1 part Bakers Rose Wine - 3 parts Holiday Red & 2 parts Rose Pink
Plum - 1 part Violet & a touch of Christmas Red Grape - 1 part Sky Blue & 6 parts Bakers Rose Misty Green - 2parts Leaf Green & 1 part of Royal Blue & a touch of Black
http://www.sugarcraft.com/catalog/coloring/colormixingchart.htm
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