Help!!! Need To Make A Dark Maroon Color
Decorating By bearcreek350 Updated 29 Aug 2006 , 10:30pm by bluehen92
I have 4 big sheet cakes due on Wednesday. Will be decorating them tomorrow evening. I have started to make the maroon as I don't have that color. I used burgandy and got a color that resembles the color on the cc forem under "my account" listing. I didn't get enough lead time to order the maroon color from cc (now on my list to buy!). I need to get my color darker. Black just dulled it and started it going gray. Blue made it purple of course, red helped it darken a bit. Any suggestions. I have mostly Wilton colors, but I am slowly replacing with Americolor, so I have some of those also.
Have you had a look at http://www.cakecentral.com/article2-How-To-Color-Your-Icing.html. Somebody asked for it recently and I kept it for future reference. 
Hope this helps.
Excellent Panda! It says to just use Red Red and Burgandy, so I will keep doing that.
Thanks Alaskamom. I was only adding the new colors to little bits of the burgandy I had already mixed, so I didn't ruin the whole batch...thank goodness!!!
I have an Americolor that is called Maroon, and it actually does come out Maroon! Their burgundy works well too -much better than any other color in those shades I've seen by anyone else.
Hi all-
I'm pretty new here, and very new to the world of cake decorating. I am currently trying to teach myself how to do things, and am going to be making a cake next week that will (hopefully) have some maroon decorations. Today I was trying to make a maroon color with the Wilton colors, and when I finally did get something close to what I wanted, it tasted AWFUL. Does Americolor taste any better that Wilton, or will I have to use less of it so the taste won't be so nasty?
Thanks!
-Lisa
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