Red Icing

Decorating By pegi Updated 2 Dec 2010 , 10:36am by Coral3

 pegi  Cake Central Cake Decorator Profile
pegi Posted 1 Dec 2010 , 3:08pm
post #1 of 12

Hi Everyone! I'm trying to find a way to make a nice color red for piping, flowers, e.t.c. I've tried Wilton Red Red, and Christmas Red, and I'm not getting good results......Please Advise! Thank-you

11 replies
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Tclanton Posted 1 Dec 2010 , 3:19pm
post #2 of 12

What kind of results are you getting?

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cakeythings1961 Posted 1 Dec 2010 , 3:24pm
post #3 of 12

When making red icing, you have to use LOTS of coloring. And I mean LOTS. Because of this, I always use Wilton's No-Taste red. Mix it up the night before so that the color has time to intensify.

I also use Serious Cakes' trick to use some orange and hot pink color along with the red.

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brincess_b Posted 1 Dec 2010 , 3:30pm
post #4 of 12

try a different brand like americolor.
xx

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giannina Posted 1 Dec 2010 , 6:09pm
post #5 of 12

Normally when you want a deep red or really black colors, you need to tint your icing a day or two before youre planning on using them, I use Red Red Chefmaster and even can tint and use my icing the same day =D

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WendyB Posted 1 Dec 2010 , 6:33pm
post #6 of 12

Americolor is definitely better! I like the container better than Wilton too.

http://americolorcorp.com/

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leily Posted 1 Dec 2010 , 7:35pm
post #7 of 12

definitely a different brand of color will give you better results than wilton. Americolor seems to be more readily available now since they are being sold at Hobby Lobby across the US. otherwise cake supply stores usually carry it.

There are some other brands, but Chefmaster is the only one i can think of.

I use Super Red in Americolor and LOVE it!

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zespri Posted 1 Dec 2010 , 7:36pm
post #8 of 12

the cake shop I buy from advises to use powdered colour instead of gel, the sort you'd use to colour chocolate. They mix theirs with a tiny bit of water, just enough to make it into a paste. It produces a gorgeous shade of red.

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cakedout Posted 1 Dec 2010 , 7:52pm
post #9 of 12

In my instructor days, I always told students that no matter what Wilton Red you chose, you would never get a real "Christmas" Red!

I've always used CK's "Super Chinese Red" (made by Chefmaster?)with wonderful results. I often started with one of my other brand reds, or even a pink...then finished it up with the Super Chinese Red. By doing this I reduced the amoung of red I used. And as always, tinting icing at least several hours in advance always helps. thumbs_up.gif

I might have to try the powdered color idea sometime. icon_smile.gif

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SeriousCakes Posted 2 Dec 2010 , 4:34am
post #10 of 12

I use Wilton's colors with excellent results:


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crumbcake Posted 2 Dec 2010 , 5:05am
post #11 of 12

I was doing the very same thing today, I started with Wilton....not good...then switched to Americolor.....better but used alot. I'll have to try some of the suggestions listed. Thanks

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Coral3 Posted 2 Dec 2010 , 10:36am
post #12 of 12

I actually like Wilton's christmas red. You do have to use a lot though, and I find the result is a little better if you mix in a touch of Red Red with it. I used Wilton for this roof (& toadstools): http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1881906⊂=1881915

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