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How do I get my buttercream icing a TRUE RED?!

post #1 of 10
Thread Starter 
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! icon_redface.gif
post #2 of 10
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.
Jasmine

...Cakin is the way...
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Jasmine

...Cakin is the way...
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post #3 of 10
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!
post #4 of 10
Thread Starter 
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!!!!
post #5 of 10
You can get true red without letting it set if you use chefmaster colors
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 #6 of 10
I sometimes add some Christmas red (Wilton). After reading this thread though, I think I need to try americoloricon_smile.gif
Andrea F
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Andrea F
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post #7 of 10
Thread Starter 
Quote:
Originally Posted by tiggy2

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



I have never heard of Chefmaster Colors but I will definitely check into those as well! I've heard so many great things about Americolor!
post #8 of 10
Chefmaster is concentrated and you use very little. You will get true red and black instantly.
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 #9 of 10
you probably already know this, but everyone who eats the cake will have red lips and teeth icon_smile.gif.
Diane
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Diane
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post #10 of 10
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:
LL
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