I am sure that this has been asked here before but I am new to the forums. I wanted to make some red icing this morning to help decorate Jesus's Birthday with my daughter. I could not get red. Very very pink, no red. How in the world do I get the color i need?

Heather

If you are using wilton red you will need ALOT of red and then will have to let it sit out overnight for the color to deepen.
Most people start out with a pink base and then add red to get a red color. I definetely recommend using Americolor...they are the best..you don't always need a lot of their paste to achieve the color you want. And the best thing is you can get it their colors in squeeze bottles- no more discolored fingers from digging the paste out of the wilton jar!

Hi this is the ColorBoy Actually I work for AmeriColor I have answers for most all color questions and if I dont know the answer I know where to find it as we have color experts who know more about color than I want to :0

The reason you can get a real red color from AmeriColor is because the color strength (Raw color saturation) is superior to any other company on the market today..this is true with all our colors! The Base ingredients in our Trade Mark: Soft Gel Paste allows the color to blend (So you actually have to use less color)

When we started AmeriColor we strived to solve problems faced by the cake decorator and although our colors are used for many applications they were specifically designed for cake decorating and icing! If you want a real dark red then Super Red is your best bet. want a bright almost florescent red, try the Holiday Red, Red Red is a true red but not as dark as Super Red. Xmas Red is the color of Santa. Tulip Red is an orangey red made of only Red for those that want to stay away from Red#3 it is also what most companies call their no-taste red. But hey all of our colors are virtually no-taste due to "State of the Art" formulation that actually encapsulates the color particle at the molecular level...there a mouthful. been hanging around the technicians too much ;0

Any way if any one has questions about AmeriColor, or problems they are facing with our color send ColorBoy a jingle and we at AmeriColor will do our best to answer your questions

Hi ColorBoy,

Welcome to CC, our addiction

I just love Americolor...replacing my Wilton colors with yours as I empty them.

I'm sure that you will be loaded with questions from us...so have patience with us

Once again, welcome

..welcome on board ColorBoy! Glad to have you here as an official Americolor rep! You will see this topic of red and black icing color has come up quite often..now we will get answers from an expert!!

I just tried the Americolor red for a Christmas cake I did and I got a nice red out of it. Americolor is much much better than Wilton.

I have heard so many great things about Americolor, can't wait to try them!
I have a couple of questions-how does an opened container of color last (just the smaller, regular size) & do they need to be stirred before using if they have set, opened for several mos between uses???

Will be glad to be rid of those little jars of Wilton's that are a pain!!

I have mostly Wilton colors, but will try Americolor next time I buy. The only real problem I've had with Wilton is with thier purple... the colors would separate after my cake was decorated leaving the purple with teal colored spots. This happened more than once and was an embarrasment to me when I presented my cakes.

Colorboy, glad you're here! Hope you'll stay and continue helping us out!

my ? is will the ameri color container fit in the wilton carrying case holes

Colorboy welcome to our family, it's nice to have you in house for our coloring problems

Where do you buy Americolor? All I ever see is Wilton.

I had planned to replace my Wilton colors with Americolor as I ran out, but after trying the red and black, I've decided to replace the Wilton ones sooner, rather than torturing myself to use them up, LOL! So, every time I go to the cake store, I buy a couple of bottles in colors I like, and will have more than I need in no time!

ColorBoy, I have a question - the cake supply store nearest to me sells the Spectrum colors. They look just like the Americolor bottles, with the colored dots on the tops, but I'm wondering if they're the same thing or if that's a different company or line. An employee told me that they're the same, but I figure since you are ColorBoy, you'd know for sure!

Thanks!
Laura.

I can answer one question! The americolor bottles are much smaller than wilton's and will not fit in the holes in the caddy. They are more like little squeeze bottles. Interesting concept but hard to get just one drop out of.

I Love Americolour in every way....price, colour, container....and I would like to know when Americolour is going to be readily available in Canada.....I have one (and only) place that I get my red, black and blue from but I would love to not have to "order" it I would love to get go into a store a get it??? Or at least have more choice as to where I can get it from.

Me too! I e-mailed Colorboy about Canadian distributors, so when I hear back, I'll let you know!

Hi Everyone
WHERE CAN YOU BUY AMERICOLOR?
AT CAKE CENTRAL !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

AmeriColor is proud to announce that Cake Central is now an official distributor of our products

Answers to Questions: We are very busy these days, but we will make every effort to answer your questions. Please have patience with us also



Sugarspice: leaving the container open is not suggested but it will have no effect on the color you may need to remove the top and run it under hot water to clear the little spout. The Soft Gel Paste will suspend the color and you do not need to stir or shake it up unless you are using White AmeriMist. We Guarantee the product for one year. We have lab samples that are over 5-10 years that still retain their color although the gel will break down after several years the color will remain intact: Storage is important to keep your color. Ultra violet light will attack colors containing Red #3 and Blue #1 - Colors containing these elements are very unstable under light conditions( Thats why violet and purple turn blue under lights or especially in the sun) It's the nature of the beast...FD&C Colors are dyes which are edible not pigments which are not. Any way getting ahead of myself... store your colors away from light.

wendysue: Sounds like the problem is your icing not color. The fat content may be too high. It's really hard to tell without the item in front of me. I can tell you that allot of problems with coloring icing is not with the color:0 for example did you know the ph level is very important it is too high or too low it will attack the Red #3 or Blue #1 - (More on this later)

slejdick: We do not give out information on our private labels. Call August Thomsen (Ateco) and tell me what they say ;0

Barefoot_Contessa: Love your little message under your name

Noelle wrote:
Where do you buy Americolor? All I ever see is Wilton.

YOU CAN NOW BUY AMERICOLOR AT
CAKE CENTRAL !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

And the introductory price is the best on the web or even in a shop

Hi ColorBoy and yes a very warm welcome to you!!!! CC is the best place to be in the world if you are a cake decorator. anyhow I will keep it short welcome!!!!! OH yea I was looking where do you get the color at I did not see it .

Americolor does work better however I have had the separation problem with that as well. It didn't matter if I used crisco or real butter - the black gets white specks in it. Any suggestions there?

Thanks
Debbie

White specks are either sugar blooms or more likely fat goblets. mix your shortning very well into your icing to break down these fat goblets

Thanks for the warm welcome everyone

Thank you!

Debbie

Yeah, even in the fine arts, you have what you call "fugitive" colors. Alizarin crimson is the most famous for this, incidentally, this is a red pigment. There are other "fugitive" colors out there as well. This is the "lightfastness" rating. All pigments and dyes are categorized. So one just has to be careful as to how they treat their colors and what kind of frostings they use as well. "Bettercream" sucks colors into it when it is air-brushed onto it. So you have to decorate it as close as possible to delivery as possible. I haven't found a way to stop it from doing this other than to saturate the colors you want onto the "bettercream" (non-dairy whipped icing). I know it's a pain in the ol' backside, but hey, you do what you gotta do to make your customers happy!!!

oh, BTW,
Colorboy, a very warm welcome to you and your company!!!

ITS HERE!

Cake Central now has our amazing colors all 41

If you have never tired AmeriColor, boy are you in for some good decorating