Coloring Fondant Red. Can't Get It Red Enough. Help!!
Decorating By chrissy410 Updated 8 Dec 2006 , 12:36pm by Cake_Geek
I'm making fondant poinsetta to accent a cake and my mom wants the poinsettas dark red. I have the wilton Christmas red and no taste red. I cheated and bought the wilton store bought fondant to save time. I used a little of both reds and I just can't get it dark enough. Should I just keep adding or is one or the other color better. I wish I had the Americolor at a time like this but I have to work with what I have. I need to make these today. Any suggestions would be much appreciated. Thanks
Let your BC rest for 24 hrs, the color will get deeper. Also, if you start your base with a pink color and then add the red, it would take a lot less color gel and will get red faster. Now that you started coloring the red, after letting it rest, add some more color... I guess that is what I would do. I have a friend that did this and used more than half a large wilton gel no taste red for only 2 cups of BC. HTH
you could maybe add some burgundy to it..its a dark color....
kylie
Last year when I needed dark red for my poinsettas, I used two whole bottles (for one batch royal icing) of the Wilton No-Taste red. It finally got about two shades lighter than I wanted it but darkened up beautifully the next day when I went to pipe. (Word to the wise -- if you are using that much red in the royal icing, don't add any water until after you've added the coloring as it will thin out your icing dramatically!)
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