Today was my daughter's birthday party and one of the parents asked me to make a cake for them for in two weeks. The colors are black, red and white. I also know that black and red are the hardest colors to make. Can you share your tips and successes for me so I can make it? I've never made/used black and red before. Thanks! 
Kathy
For red, add red kool-aid.
Helps out alot, and you don't have to use as much red food coloring.
Congrats on your first order, that is awesome!! If you are using the wilton no taste red you need to add almost the whole jar to get a good red color. That is my experience anyway. As far as black goes, I believe it is the same, just keep adding until you get the color you want. I have heard of some people starting with chocolate bc and adding black to it. Good luck!!
....and I've heard that mixing black with chocolate buttercream will help make it darker alot faster than using white frosting (makes sense).
The few times I've made black (before I found this great website), I mixed in the black and let it sit in the fridge overnight before using it. It got alot darker with time.
Hope this helps.!!!
CONGRATULATIONS ON YOUR FIRST PAID CAKE ORDER !!!! Isn't it fun?? You'll do great !!!!
I use Americolors. When I do black or red I replace about half the liquid in my recipe with color and add it before I add any sugar. It blends better this way and you can get the deep color you want without thinning out your frosting too much.I hope this makes sense and helps.
For the white, if you don't want to use the all Crisco buttercream, use the icing whitener, either Americolor or Wilton.
I haven't used the Wilton whitener stuff for BC frosting. I'm almost afraid to use it. What do they use to make it ??? ......edible bleach? LOL
You are laughing but that is exactly what it is. In fact, it is the same bleach found in your toothpaste, to whiten it.
I have used it, but not much. I have found that if you whiten icing with it, and then color that icing, the color will get spots after a time. I am thinking that it might not be a good idea even putting that white next to colored, because it may bleed into it....I havn't tried that but do a test before you use it...
And congrats on your first order!
PS..It's definitely good for white white so if you can section the white off to itself it should be OK.
Just this past weekend I needed red icing. I had remembered the post about adding red Kool-Aid, but I also remembered it said it was very bitter when using the unsweetened. So I added a pouch of the raspberry stuff you add to a bottle of water that is already sweetened. That made it a pretty pink color, so I added some cherry unsweetened KoolAid. THEN I added some Wilton Red Red and it was perfect.
Delcy
I agree with most everyone else Americolor Super Red and Black. 
it's not hard to get black if you use the dark cocoa (like the special dark dutch processed by hersheys) it gets the bc really dark then you have to add some black, but definitely not the whole bottle. I have a pic in my photos where I used a lot of black.
I start with chocolate icing (as already posted) and then don't need much of the Americolour black to add to the cake.
I know of friends who buy the red and black frosting already made so they don't have to make their own.
I like the idea for making red icing with KoolAid, I will have to try that next time.
I definitely like the Americolours. I bought a ton of Wilton colours before joining CC 
so I will have to finish them off, but I will definitely buy Americolour exclusively in the future.
CONGRATS, on the order!!!
I use BC & I make my dark colors up ahead of time. I'd mix in the RED & BLACK color. At this time DON'T make it as dark as you think it should be. Frosting darkens as it sets out. Mix colors & take out a spoonful lay it out for awhile see how dark it gets after sitting. If you need it darker still THEN add more Color Paste. You'll be suprised how dark the color gets once the air hits it.
Another tip for BLACK. is use CHOC. frosting and add black to it.
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