The weather here has been particulalry rainy over the last 2 weeks and I was wondering if this could have stopped my bc icing going red. I added every single red colouring I had in my house - 2 different red gel colours, red colour powder and red lustre dust - and all I go was pink (more like cream of tomato soup )red. I went out in a huury and bought colouring thinking that my was perhaps off and started a brand new batch of icing when I got home and got the same results..... Strangely it coloured my fondant perfectly.
I added lemon juice and the addition of acid seemed to help turn the colour but it made the icig taste horrible as needed so much.
Does anyone know why this happens? Any thoughts on this mystery ould be greatly apprciated.
Thanks in advance
Leigh
i hate having to make red!! red has always required more coloring than most other colors. sometimes after i've added a lot of red, i'll had a touch of bright pink (rose) to make it pop. that tends to bring out the red. i've also noticed that once red is mixed, it intensifies over time. sometimes i've let it sit overnight for that reason.
what a pain!
Yes, red is a pain! It's always a good idea to make it a few days ahead if you can it will get darker. Cocoa powder is another choice but it will taste like chocolate. I have used black to intensify the red but you have to add it a little at the time so it doesn't go too much towards black. But adding more red once it reaches a certain tone is useless, it won't go any darker and it makes it taste like poo.
Update on my colouring saga - all red colouring at the baking supply shop have been returned to the supplier who is now claiming that they may have put in the wrong pigment - these are imported so are being shipped back to where the came from and they will replace all the ones I bought twice over........ will probably take me the rest of my life to use all tha colour!!! 
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