I Can Make Red Fondant But Red Bc Is Giving Me Trouble
Decorating By wgoat5 Updated 24 Sep 2007 , 2:21pm by fabbo
3 words for you....
Americolor
Super
Red
'Nuff said!
Go ahead and buy a big bottle because you are going to love it! You use very little and it makes the very best true, clear red, no separating or off taste I promise.
-Lori
Even when I use americolor super red I ALWAYS tint my buttercream with pink first (and I love the americolor red it gets it perfect) I get it fairly pink but not enough to make it bitter, then I start to add the super red and it turns out great even without letting it sit overnight or a couple of days.
HTH
I think I have them all and I love them! Their Super Black is great too, and the Ivory, and the Chocolate Brown, and the Electric Green (great lime) and the Avocado, and the Egg Yellow and the Electric Pink, and, and, and.... I think you get the idea!!! LOL -Lori
Can you tell us your secret for coloring fondant red?? That's what I have trouble with!! I'm ready to suck it up and go and buy it, but it just costs so much more than making it yourself, so if you have successfully done it, could you pass that on?
Christie
Thanks guys for the info. I DID have the super red...in fact 2 tubes so I am set ...so I tint the bc pink first and that will make it easier right?
I get it. I just hate when you have to mix in so much color that it looks like your bc is curdled!!!
Yep I just add pink until it is a nice shade then add the red. Also, I ALWAYS mix my dark colors in the mixer, unless I need less than a cup. It makes it soo much easier
I think with buttercream it also depends on the type of icing. Some icings take color better than others. I tried making red with Toba Garrett's french buttercream which is a sugar syrup and all butter type of icing. I put LOTs of red in and it seemed like I'd maxed out-like no matter how much more I added it wasn't going to get any darker. When I've done red with a more traditional buttercream (powdered sugar and butter/shortening mix) the color seems to take better. Don't know if its the sugar or the shortening.
I tried for "elmo red" once. I used 2 whole vials of Wilton no-taste red, and started a third!! I left it out for an hour and came back. By the time I came back, it had deepened and the color was just right. I'd suggest trying the Americolor. I've never tried it, but so many folks swear to it over the Wilton. Good luck with you cake.
Thanks Leily and ALana for the info 
Christie I just need in enough red to make it "look" like it will turn red and let it sit over night and it will turn, I have never had a problem with making the fondant red.....just BC.... I have never made fondant in black though so I don't know if it would be the same concept. I actually thought about ordering the black and red at one point. But for 2 pds of each it was going to run me 30.00!!! :wow: SOOooo since I love MMF, and have no trouble with it, I had to perfect the red. I hope black is the same way.
HtH's with your problem
Christi
Christi
I had no trouble coloring my MMF black. Actually I thought it much easier then red! I covered a board in black for my sons cake, and the only problem I noticed was that after 4 days it turned a funky green. Oh and I tasted the black and it didn't have an off taste.
Thanks Christi. It just seems that when I try to get it to the point where it's almost red and I think it will darken after it's set, it doesn't get dark enough, and when I color it a little more, it falls apart. Ugh! I do make my black with the hershy's special dark, and that works great. Not so much if I don't want a chocolate flavor.
Chrisite
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