What's The Key To Vibrant Colors?

Decorating By cakegroove Updated 10 Jun 2010 , 3:32pm by Herekittykitty

cakegroove Posted 10 Jun 2010 , 2:51pm
post #1 of 6

I am having a hard time getting RED icing vs. almost red. BLACK icing vs. grey. Etc, Etc. I find this issue with buttercream and fondant both. Is it the kind of coloring I purchase? Have tried Wilton & Cake Craft brands.

5 replies
Mama_Mias_Cakes Posted 10 Jun 2010 , 2:55pm
post #2 of 6

I use Wilton's colors and it does work, you just need a lot.

RED: Start with rose pink. I then add no-taste red (most of the time it takes the whole 1 oz jar) Then I add red-red or Christmas red depending on the red you need. Red-red is an orange based red while Christmas red is a blue based red. I make this at least 24 hours ahead of time. The longer it sits the deeper the color you get.

BLACK: If it's okay to have chocolate butter cream, then I start with chocolate first. I then add the black and a little royal blue to get a truer black. Also, let this sit for at least 24 hours.

If you need to start from white butter cream. I make it blue and add brown. Then I add the black.

cakegroove Posted 10 Jun 2010 , 3:22pm
post #3 of 6

Thank you for the quick response! I guess I was always afraid to add too much for fear it would affect the flavor. I will try your suggestions!

Mama_Mias_Cakes Posted 10 Jun 2010 , 3:29pm
post #4 of 6

You're welcome. If you use no-taste red as the main color then you won't get the odd flavor.

For black, I really prefer to start with chocolate. You won't have to use a lot and the flavor doesn't change.

tiggy2 Posted 10 Jun 2010 , 3:32pm
post #5 of 6

Chefmaster liqua gel colors......very concentrated, takes very little, no bad taste, no starting with a different color, no waiting for it to intensify.

Herekittykitty Posted 10 Jun 2010 , 3:32pm
post #6 of 6

I use Americolors and never have any trouble getting true colors for either fondant or BC. Granted, I don't make massive batches of either but can double them (w/ a single bactch icing a standard 8-9" cake) and get consistant vibrant colors.

Colors do deepen when left to rest so it is best to make them the night before and then adjust as needed day of.

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