Maroon Color-Get That Color Without Horrible Taste?
Decorating By fourangelsmommie Updated 12 Feb 2007 , 8:02pm by jescapades
I've been asked to do a cheerleader cake in 2 weeks and the uniform colors are maroon, white, and silver.
I purchased the Americolor gel burgandy color, but when I added it to my bc, it tasted HORRIBLE, and the color wasn't even close to the darkness of the maroon. It looked more like raspberries.
What am I doing wrong? Is there a no-taste maroon color?
Can I add extra flavoring to it to hide that nasty taste?
No ideas to help you with but will give you a bump. Good luck!
I've been asked to do a cheerleader cake in 2 weeks and the uniform colors are maroon, white, and silver.
I purchased the gel burgandy color, but when I added it to my bc, it tasted HORRIBLE, and the color wasn't even close to the darkness of the maroon. It looked more like raspberries.
What am I doing wrong? Is there a no-taste maroon color?
Can I add extra flavoring to it to hide that nasty taste?
How much did you add and how long did you let it sit?
When creating dark icing colors, you should mix the color in well, then allow it to sit for about 24 hours to soak up the color. Also, sometimes I will use an extra tsp of vanilla to offset any bitterness if I added too much maroon coloring.
I added about 1 tablespoon to 2-3 cups of frosting. It has been about 10 hours now, and it is finally a burgandy color, but I need maroon. What do I add to it to get the maroon, and how do I get rid of the taste? I went ahead and added about a tablespoon of vanilla flavoring just now, but it still tastes horrible.
I really like the wilton burgandy. If you mix it to a deep hot pink it is the perfect color once the color sets in.
Can I start with a light gray color or even chocolate bc, and then add extra flavorings and the burgandy color to try to get the maroon?
yes, i just had the same problem. i was playing around with colors today and tried the wilton burgandy and it doesn't taste very good.
I have found that like cilantro some people are very sensitive to the flavor red colorings add. I can taste it a mile away, doesn't matter if it is Wilton, Americolor or even the liquid red stuff from the spice isle. I made a pale pink with Americolor last week and I thought it was so bitter and nasty, but everyone thought I was nuts.
lol, you know what's funny? i made a red velvet cake for christmas this past year and the recipe called for 2 bottles of red food coloring. i kept saying 'it tastes like red' and everyone thought i was nuts. 
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