For a grad cake I'm doing, the colors are red and black. Can anyone give me tips on how to make a good red BC icing? I've had trouble in the past getting a true red color. I have to use a lot of coloring.

How much time do you have? If you have a bit, get you hands on some Americolor Super Red. It does not take a ton like Wilton and you get a great red color--jew a few drops!

If you don't have time, someone at a training I was at mentioned starting with a dark shade of pink (using pink color) and then adding red as needed--just so you are not using as much red. HTH

The Americolors work great! Also, several years ago, I went to a grocery store bakery and asked to buy some of their red food coloring. Although I have to add more pwd. sugar because it's a liquid color, I get a very brilliant red each time I use it.

Thanks for the advice! I will try both of these. I don't have much time, I'm doing the cake tonight and tomorrow. But, I will get the Americolor red for the next time I need it. I think I'll try the idea of starting with a dark pink and then adding red.

My Instructor suggested using the powdered food colors (I think it's by Americolor also). She said that there's no taste to it.