I am not a primary color fan when decorating cakes, but I have a job where I have to make true red. I tried with no taste red to get red, but it turned BRIGHT pink then this odd brickish red. I need RED. Any suggestions?
AM
are you doing this for fondant or icing? i dont recall ever having problems with the icing not getting red. i've tried fondant before but it didnt work too well so i went with wilton pre-colored fondant. they have true red. it still tastes nasty, but it was just for roses which wouldn't be eaten anyway.
How soon do you need to have it? If you have time and/or access to Americolor gel colors, that is the way to go. Americolor Super Red and Super Black (as well as other primary colors) are GREAT! You don't have to use as much to get a true red or true black, even when you start with pure white icing.
I can't promote Americolor enough (and no - I'm not a paid Americolor rep or anything. Just LOVE them by experience).
With buttercream icing: Red gets redder as it sits. I like to make mine a few days ahead of time that way I don't have to use as much red. Also, when mixed it appears to be a dark pink but it dries red on the cake. Just play around with it so you'll know how much it's going to take.
The way I mix mine with Wilton colors is to use (no taste) Red until it gets dark pink. Then I add a small amound of Red Red to give it a boost.
if it's buttercream... try adding a packet or two of koolaid (cherry or strawberry). i did that with my clown cake and 4th of july cake and got the best primary red ever... and an extra flavor kick to boot!
You have to use alot of red... also, you can add just the SMALLEST tad of black, it helps darken the red. All you need is a toothpick barely dipped in black and then if you need more fine, but sometimes that helps do the trick if your red is too bright. Too much though and you'll get burgandy.
be careful using too much wilton red. I was an instructor and one of the first things we teach students is use no taste red. the regular red is made from a very bitter bean. If you use too much it will taste horrible. I like Americolors super red. If you have a chance, order it! Totally worth it.
be careful using too much wilton red. I was an instructor and one of the first things we teach students is use no taste red. the regular red is made from a very bitter bean. If you use too much it will taste horrible. I like super red. If you have a chance, order it! Totally worth it.
I agree...when I ran out of Americolor I didn't order more for awhile and just got some Wilton...takes almost a whole jar just to color some red icing and it just doesn't have the same effect. You can tell in some of my photos, like my Cars cake, I had trouble getting a bright red fondant..... thanks to Wilton red. 
Also Wilton black does a terrible job tinting fondant as well...turns blue!
Quote by @%username% on %date%
%body%