Icing/color Questions (Post-Practice Weekend)
Decorating By GarciaGM Updated 25 Sep 2006 , 4:20pm by cupcake
Hey guys! I joined this forum a few weeks ago when I decided I would make my son's birthday cake this year. You guys have been TONS of help during this past month while I've been doing practice runs on my cakes. As his birthday closes in on me (this week), I have some follow-up questions. By way of background, I will be doing a two-layered 11x15 sheet cake iced in buttercream with a transferred design on top.
- I decided I would buy Wilton's ready-to-use royal icing for filling in the areas that won't require a lot of icing of a particular color and for those hard-to-achieve colors (red, black, royal blue). I had NO IDEA how hard it would be to squeeze that stuff out of the tube as I decorate. Do you guys transfer this to a regular decorating bag to adjust the consistency and make it easier to control? Or is there another brand that I should use instead?
- I also purchased some Wilton color bottles instead of the regular food coloring I had been using for my practice runs, but I have read that some people here much prefer the Americolor colors over Wilton's. Any comments? And are those sold in any retail stores or do I have to buy that online?
THANKS FOR ALL YOUR HELP!!
Michelle
First of all you can thin the Royal down a bit to make it easier to go through the bag, just add a little at a time though. As far as the colors, the Wilton ones are fine, but if you are planning on doing alot of like red, black and darker colors that take alot of color you can buy the Ameri-color here at CC on line. The small bottles of Wilton sometimes don't go too far when you have to use them for the darker colors, besides the AC is in a squeeze bottle and easier to use then dipping out color with a toothpick.
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