Another Icing Color Question - Maroon

Decorating By kmarsh Updated 28 Oct 2005 , 2:37am by Price

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kmarsh Posted 26 Oct 2005 , 7:08pm
post #1 of 11

I'm making a cake for a football game and the school colors are maroon and white. What colors do I mix to get that? A red and purple? Or red and blue? I just don't know. I couldn't find a Wilton wine or maroon color anywhere. Thanks for your help in advance!

10 replies
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CranberryClo Posted 26 Oct 2005 , 7:11pm
post #2 of 11

Isn't maroon pretty similar to burgundy? Wilton's does have that color, but not at places like WalMart. I've only ever found it at Jo-Ann's or Michaels.

If your cake is big, you may as well pick up two. It takes a ton of the coloring to get anywhere near what you want - it's as bad as black and red. I got to a really deep burgundy by using burgundy and a bit of red and black.

Good luck!

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kmarsh Posted 26 Oct 2005 , 7:13pm
post #3 of 11

Yeah, I just want a burgundy color but it seems when I add a lot of color (even the paste that wilton puts out) it changes the consistancy of the icing. I'll go tonight and look for a wine color. Hopefully they will have that at Michael's. Thanks for your help.

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kmarsh Posted 26 Oct 2005 , 7:32pm
post #4 of 11

Anyone else have any advice? Do you think a red and blue (or purple) would turn out maroon?

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cuppycake Posted 26 Oct 2005 , 7:43pm
post #5 of 11

I did a University of Alabama birthday cake. I first tried the Wilton burgundy color and didn't like it. I finally just used red and brown

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traci Posted 26 Oct 2005 , 7:46pm
post #6 of 11

I did an A&M cake with those same colors. I used burgandy and a little black and I got a nice maroon color. I would try red and purple and see what youu get. I don't think I would add the blue. Also... I am wondering if you added red to brown if that might make maroon. You might start with a small bowel of icing and mix just a little at a time so you do not mess up a whole batch. Good luck!
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kimh Posted 26 Oct 2005 , 7:54pm
post #7 of 11

I use brown and red to make maroon all the time. I usually start out with brown and then add red. My experience with the burgundy is that it is more of a hot pink color.

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gilson6 Posted 27 Oct 2005 , 8:47pm
post #8 of 11

I've used the burgundy for my son's birthday cake (school colors are maroon & white). At first it was a pink/mauve color but by the time the cake was eaten it had darkened to maroon.

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klkhoneycutt Posted 27 Oct 2005 , 8:52pm
post #9 of 11

I did a wedding shower cake and use burgandy for the maroon color she wanted and it took more then normal to get the deep rich color... but it worked u can see the pic i posted

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&member_id=10590&cat=0&pos=1 hopefully u can see the color..

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llj68 Posted 27 Oct 2005 , 9:05pm
post #10 of 11

I did a maroon cake this summer. I made the maroon icing and thought it was REALLY ugly--so I decided to bo with burgundy since it was so close to maroon anyway. Here is the link to the cake: http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&member_id=3401&cat=0&pos=10

Although it looks a bit more red in this pic--it was a beautiful burgundy color. The client was thrilled. If you really need the maroon, I would go ahead and do the red/brown combo. I also believe I added a bit of orange.

Also--make sure to make it well in advance. The color that I finally achieved was after 3 days of "curing" so to speak. It definately darkened with time.

HTH!!

Lisa

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Price Posted 28 Oct 2005 , 2:37am
post #11 of 11

Americolor has maroon gel.

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