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Are you kidding me????ahhhh - Page 6

post #76 of 85
If you had an airbrush I would so tell you to use it. I have always used so much color in fondant and never quite get the coor I really want. The whole kneading and color getting on my hands....aaargh. But ever since someone mentioned to use an airbrush for black, I'm hooked. A little color goes a long way and it so much quicker too. Perfect results.
You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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post #77 of 85
K8, that's one of the saddest things I've ever read... but, thanks for sharing. icon_cry.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #78 of 85
I don't know what you call them over there frankfurters?, but we call them saveloys and I ask the butcher for the red dye they use in these. A good colour and can be used in conjuction with other reds. Always leave overnight to get a good red colour.
post #79 of 85
Thread Starter 
I tried satin ice, but it cracks and tears, so I am not a big fan of that....I mean if I pay that much for fondant I expect great results. My leather jacket, the next day was all cracked and I had to quickly remake one. So thats why I tried to make the red......arggggggggg is right......however, I did get black from it all haha.......would not want to eat it, but the next time I try and make a car (heavenhelp me) I have stuff for the tires hehehe. Its a riot.when I was neading this black, my hands turned red...not black lol
post #80 of 85
Do a google search for chefmaster liqua gel color and order red and black. It will be the best money you have ever spent. You will get and red and black instantly without using a lot and it won't taste bad.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #81 of 85
Quote:
Originally Posted by Win

K8, that's one of the saddest things I've ever read... but, thanks for sharing. icon_cry.gif



It is sad, sweet though too. What was cool is he made a believer out of crabby ole me without ever telling me what was up either. Mr. Bizot, you never heard of a sheet cake? All those names will fit on a sheet cake! Hello.

Later, I really tried to make his cakes really really cool despite having too many names on that little bitty surface. He just really cared about allll those folks. Seemingly the last person on earth you'd ever think that'd get shot like that. He went out serving others, in his office doing his work. A chilling mind numbing tragedy and an enduring inspiration. Wow.
one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #82 of 85
Thread Starter 
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post #83 of 85
I'm skipping over all the posts, so if this has been mentioned or suggested forgive me. I had some students that wanted to make red buttercream, and instead of using water in their buttercream they used the red liquid food coloring that comes in the bottle. They used the amount they would have used for the water, so it didn't add extra liquid to change the thickness of the icing.

I'm wondering if you could do the same thing when making red fondant if your recipe calls for some water?

I've been successful making red fondant using the Americolor red coloring. Once just mixing it in a small amount of fondant. The other time I was making a full batch of red, and added it when I was making the fondant so I was able to adjust the sugar while the mixer was doing the work.
My Weight Loss Support Group is The Chunky Monkeys!
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My Weight Loss Support Group is The Chunky Monkeys!
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post #84 of 85
also, be careful to not let it be in the light too much. I finally got my fondant a red/red for a red hat cake...it looked nice, then the next morning it was orange....I think because I let it sit out and didn't cover it from the light.
post #85 of 85
I feel your pain! I totally changed the color scheme of a cake because I didn't want to tackle making red fondant icon_cry.gif
so....I went with a Tiffany blue and black. LOL
But, that doesn't help you, does it??

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