I'm not great when it comes to mixing colors. I have two Carolina Gamecock cakes due next week. What would you mix to make garnet? I have different reds, a burgandy, but it's not garnet. I find that when I think, "oh, let's add a little of this," it turns out completely different than I thought it would. Any ideas? I'll be working with sugarshack's buttercream. (So don't say start with chocolate.) LOL Thanks.

Lisa

Garnet is my birthstone (and I dont' like it, personally) but isn't it a muted deep red? (not shiny or sparkly?). Would adding some brown to it work? Not start with chocolate ... just a touch of brown to mute it and darken it? (No idea if that will work ... just working toward that muted look).

To me, though, garnet is deep red and if I put red on a cake then it's good. garnet red, blood red, deep red ... it's all the same to me. I really won't get into differentiating that much between shades when making icing. Too much potential for "I want a refund because it's not GARNET red!" problems.

I have the same attitude about cream, off-white, tan, beige, champagne, eggshell, ivory .... it's all the same to me.