I have to make a Copenhagen can cake, the colors are black and burgundy. Does anyone know how to make black and red icing that doesn't take horrible? I figured I could start with dark chocolate for the black, but what about the red?
I use Wilton no-taste red with very good results.
Yep, Wilton no-taste red is good. You could also start with pink and then add red to it so you aren't using so much red. For colouring large amounts of black I use either chocolate and then add black or colour white brown and then add black from there.
Ive added red to chocolate and it turned burgundy. Ive also used burgundy color, which you think is going to come out dark pink, and you get mad, throw the flowers in the freezer and the next day they are burgundy lol!