I KNOW this has PROBABLY been asked a gazillion times, BUT I couldn't find it in the forum.. I'm not really good on navigating this thing yet and finding what I'm looking for.. not to mention I have a one year old running around the house. As much as I could sit here and read up on cakes and decorating and searching.. it's just not possible! I'm doing a fire fighter themed cake next weekend and need my top tier buttercream to be true red!!! I'm nervous about getting it this color - PLEASE HELP!

The way I do it if I'm makin fondant or BC...I mix wilton no taste red and red red OR Americolor Super Red and let it sit for a few days...the color starts like a dark pink, but it you let it sit it will turn red. I will just tell you Americolor Super Red is a better choice then the wilton.

I do the same thing, make it ahead of time and let it rest a few days or at least over night. It starts out as a deep pink and develops into a vibrant red. I use CK Super Red but Americolor is really good also, and it comes in a squeeze bottle which is so convienant!

Thank you! I will definitely make it a few days in advance!!! I do have Wilton No Taste Red and also Americolor Red Red that I haven't used yet.. I read that it was better, but I keep getting told it's nearly impossible to get a true red buttercream!!!!

You can get true red without letting it set if you use chefmaster colors

I sometimes add some Christmas red (Wilton). After reading this thread though, I think I need to try americolor

Chefmaster is concentrated and you use very little. You will get true red and black instantly.

you probably already know this, but everyone who eats the cake will have red lips and teeth .

Since you're doing it for the top tier, I assume you don't need all that much bc. Is it a crusting bc?

I use a crusting recipe and add Wilton no-taste red. You'll have to mix quite a bit in until it gets to a dark mauvy-pink color. You can let it sit a little bit and the colors will darken. However, I don't usually plan enough ahead to let it sit and I have to go ahead and use it. Once the bc crusts, it will darken as it dries. THis is the method I used to do the black and the red on this cake: