LaDulceVida Posted 6 Aug 2012 , 8:52pm
post #1 of

Over the weekend I had 2 cake projects to complete; a baby shower cake and some rainbow birthday cupcakes. I thought that the cupcakes would be a piece of cake, no pun intended! Well, turns out that they were a total nightmare. I had made a batch of cupcakes from a new recipe a few days prior and they were pretty awesome so I agreed to use that recipe. The only thing I thought was that they were a little dry or too "cake-y" for cupcakes so I added 1/3 of a cup of vegetable oil to the ingredients.

When I baked the cupcakes, after coloring the batter 7 shades of rainbow, I took them out of the oven and they had fallen in the middle! They were completely un-saveable and had to dump 36 cupcakes!!!!! I can't tell you how angry this made me! Grrr! icon_sad.gif I whipped up a second batch (using my go-to recipe) and colored 7 shades of rainbow AGAIN; these turned out fine. You should have seen all the rainbow colored (dirty) bowls in my sink after this fiasco!

Once they were all baked, I made a batch of icing (red). Well, I didn't think that the color red was going to be so terribly hard to acheive! I used 3 large red Wilton color gel tubes and I had a salmon color whipping around my machine! At that point, I was in crisis mode, considering I had another project that deperately need my attention! This is where the boyfriend came in handy as I sent him on a hunt for Red-Red icing color (by Wilton). The icing finally turned red, but I was very unhappy with the bitter after taste left by the frosting. Does anyone know how to get rid of that without jeopardizing the true red color?

I would have posted pictures of the cupcakes, but like I said, I dumped them in the trash during my small fit of rage.

Thank you to anyone who reads this and actually allows me to vent; from one caker to another!

11 replies
crisseyann Posted 6 Aug 2012 , 9:08pm
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Any time I need a RED for icing, I use Americolor Super Red. No aftertaste and it colors a TRUE red. Sorry this happened to you. icon_sad.gif

carmijok Posted 6 Aug 2012 , 9:11pm
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Yeah, well first get rid of the Wilton red and go to Americolor (available at Hobby Lobby). You'll use less. Also let the red buttercream rest a bit before adding more. It deepens with time and you may not need to add as much.

Also...maybe rethink doing a solid red color buttercream...it will color teeth and tongues (which kids love, but adults may not). Maybe consider using your white buttercream and top with a little fondant rainbows or discs that have the rainbow colors swirled together as toppers instead. (next time of course)

stsapph Posted 6 Aug 2012 , 9:13pm
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It also helps if you color your icing at least a day ahead of time. The red dye tends to darken with time, so the salmon will become red within a day or two. This is also true for making black icing. HTH

louanne Posted 6 Aug 2012 , 11:27pm
post #5 of

like others said the americolor. I also used airbrush coloring, it seemed to yield a better color. May also try powdered red food coloring, i always had good results with it too.

rosa369 Posted 6 Aug 2012 , 11:49pm
post #6 of

Wilton has a "no taste" red color which is good.

Sugarsweetcafe Posted 7 Aug 2012 , 1:30am
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Wilton red is pretty horrible switch to americolor icon_smile.gif

Take a look at this video from SeriousCakes. The part you want to really look at is how she explains how she gets her deep red by mixing a few colors,and it doesnt leave a bitter taste.

Here is the link.


LKing12 Posted 7 Aug 2012 , 1:41am
post #8 of

I buy red and black icing from Sam's. They are true colors and do not bleed into other icings.

ibeeflower Posted 7 Aug 2012 , 2:36am
post #9 of

I made blue and red frosting for 4th of July and there was no teeth or lip staining issue. I started with a white frosting and colored it with Americolor. I may have just gotten lucky with the teeth staining issue. But there was no bitterness. I agree with others, ditch Wilton and come over to Americolor. You won't regret it!

FromScratchSF Posted 7 Aug 2012 , 4:13am
Quote:
Originally Posted by LaDulceVida

Over the weekend I had 2 cake projects to complete; a baby shower cake and some rainbow birthday cupcakes. I thought that the cupcakes would be a piece of cake, no pun intended! Well, turns out that they were a total nightmare. I had made a batch of cupcakes from a new recipe a few days prior and they were pretty awesome so I agreed to use that recipe. The only thing I thought was that they were a little dry or too "cake-y" for cupcakes so I added 1/3 of a cup of vegetable oil to the ingredients.




You can't do this to a scratch recipe - it will never work. Just wanted to point that out in case you want to attempt that again - thought I'd save you some time/money! Unless you understand the roll each ingredient plays in a cake, tweaking it and adding stuff will always end in disaster.

Better luck next time!

PS - oil does not make a box mix "moist". Box mixes have the mouthfeel they have from the antifreeze and other chemical lubricants they add to the mix!

WhistWight Posted 7 Aug 2012 , 5:59pm
Quote:
Originally Posted by FromScratchSF

Box mixes have the mouthfeel they have from the antifreeze and other chemical lubricants they add to the mix!




I love you, FromScratchSF. Seriously, I laughed for quite some time! ^.^

On another note, you do need to let colors rest so they can deepen. It's hard to be patient though when you are in a hurry!

LaDulceVida Posted 7 Aug 2012 , 7:05pm

Wow!! Thank you ALL for the great tip! Americolor, here I come!!! icon_smile.gif Also, thank you for letting me know that I can't just "add oil" to a scratch recipe to create "moist-ness"; what can I do instead?

I truly appreciate all of this feedback! All of you are amazing!!!!!!!

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