Can anyone give me any pointers on how to achieve a true black and red colors with out the frosting tasting bitter? Thanks in advance!!!!

For black I would start with chocolate BC. You don't have to add as much coloring.
For red I use the americolor or Wilton no taste red. Let the colored bc sit for a while before you use them. They tend to get deeper as they sit for a little bit.
HTH!

i usually make both those colors the day before cus the longer they sit the deeper the colors get..i only use americolor for the red cus it just might be me but the wiltons red.any of them dont get my bc red enough...almost like a very light red..so americolor works best for the red..i do use the wiltons black cus it works good for me! good luck!

If you have time to get it to you, and would ever buy pre-made, I might suggest Satin Ice for both colors. Any time I have tried to make these colors, they were unbearably sticky. Of course, I live in East Texas, so that could possibly be a factor.

Chefmaster liqua gel colors are very concentrated and you use very little. No bitter taste and no waiting for the colors to intensify. You get red-red and black instantly.

My cake supply shop always carried an inventory of tubs or red and black BC so I was always able to buy it already mixed. I also always bought red and black fondant (never covered a whole cake with these colors, so small amounts for accents decors worked fine for me.)

If you have access to be able to buy it, I'd go that route. Well worth it.

Amazon has it http://www.amazon.com/dp/B000VTLTI2/?tag=cakecentral-20 as well as many other online stores. Just do a google search.