I have a question about making red icing.
I generally try to discourage people from requesting red icing unless it's just a small part of the cake design, just because of the flavor issue. If a design doesn't have much red in it, I usually use the pre-made red that you can buy in a tube.
I had a cake where I needed a lot of red icing, and I used the no-taste red, but found that even with the no-taste, I could taste it!
Black too. That's always a bummer.
I like Americolors better than Wilton, I think it yields a better color with less color.
First for red, Wilton makes a no-taste Red. I've also used the Americolor and made a very bright cherry red and had no problems with the taste.
For black, I start with a chocolate buttercream and add Americolor's black-black. Starting with chocolate avoids the bitterness too.
When making red, you can use a pink color first. Make a deep pink using the pink icing color, then add your red. That away you are not having to go through all the pink stages first.