Need Help Asap For Flowers On Wedding Cake
Decorating By SugarBakerz Updated 23 Dec 2006 , 2:58am by SugarBakerz
I have a bride who asking for Crimson roses and I have done 3 batches of icing and have yet to achieve crimson, I get mauve, brown, or some purple color.. I won't even tell you how much red I have used... My attempts have taken more time than I have, as the cake is due friday at 5... I am going to attempt to royal flowers, as I have had great success in the past, but does anyone know how long it takes them to dry... would I still be safe for friday? I know BC would take longer, but I just don't want to get them all done and it collapse on friday.... also, any suggestions for crimson.. I do not have access to americolor locally, only wilton.. please advise ASAP as this is a huge client with a large cake and I don't want to lose this one!
Did she give you a color swatch to let you know what her idea of crimson is? I've done burgundy roses with Wilton's burgundy coloring - royal icing. I prefer royal to buttercream anytime. You get more defintion and they hold up better. What colors are you using to make the crimson?
well now because the wedding is black and white... crimson being the color of choice because they are HUGE bama fans and it being near christmas... she said she trusts my judgment, but it all looks tooo pink to me. I have wilton burgandy and it is turning pink.... someone suggested using a lot of red no tatse and then adding black, tried that got pink or brown.. also what about drying times, would I be safe doing royal's tonight to place on the cake friday evening... she wanted a fondant that wasn't fondant, so I am going with rolled buttercream... so it should adhere just fine.. thanks to both who have already replied, more suggestions would be GREAT!
I also need deep crimson, which is like a deep burgundy, and I bought the wilton burgundy color and it came out a pink color...I then bought americolor, and the same thing, I even tried the maroon!!! and it was the same. Today I stopped at a cake store and bought CHINESE RED.
I was told to use burgundy, addy chinese red, and a hint of black, go easy on the black...they said it should work.
I need it for my wedding cake in 17 days......LET ME KNOW IF U GET UR CRIMSON COLOR, AND POST A PIC....PLEASE!
I prefer royal icing flowers to BC flowers. I usually let my royal icing roses dry a couple of days!! If you really want to try the royal roses....The roses will dry only partially overnight. They will still be somewhat soft in the middle with an overnight drying time. Make sure you let them have lots of air to dry. Do NOT close them in a cabinet or a container as this slows the drying process. I would put them on a cooling rack after they are safe to handle to increase air circulation. Good luck with the color. Since you are trying to achieve such a dark color I would NOT use a heat lamp to speed drying time. Gosh I really feel for you! Best of luck!
I got my crimson by mixing lots of burgandy, christmas red, and a little brown,speck of black.
if you can get some burgundy luster dust this is a really nice shimmery burgundy color and looks great when dusted over the flower. the more you put on the deeper the color..
i used this on my first wedding cake, they ribbon roses and the hearts were dusted with it...
not sure if its the crimsom you are looking for, but just thought i let you know...
kylie
I agree with everyone about adding some black and maybe al ittle red to the burgandy to get a beautiful crismson color! It also worked for me!
you can get a deep red by making eighter orange or pink first and letting it sit overnight...then adding the red and letting THAT sit overnight.
You will never get a true red as the FDA has reformulated the reds ..remember red dye no.5? taken off the market.
If you have access to an airbrush I would then airbrush them red.
I know that it's a pain in the rear end the alternative is to find a cake supplier that will sell you some of their red icing.
hth
I made my roses (see my anniversary cake pic) out of gumpaste and coloured it with ruby to get a deepish red. Made up my roses and when they were dry, dusted with ruby dusting powder, then over dusted with aubergine dusting powder to get the deep red I required.
cheers
Jan
adding a touch of blue to red will also deepen the color. Thats how I did the roses in my photo (1st wedding cake)
can u all send or post pictures of your cakes with these colors? and also how you got this color? Im tempted to try anything at this point. and I did read some good advice here, but I'd like to see what color you achieved to see if I can.
Thanks bunches!!!! this one is truly a challenge. and when u say alittle on a toothpick, what do you call alittle?? dip it and just barely have any on the toothpick? or some bulk and goop on it??
this was made useing ponceau red with about a toothpick of royal blue.
(poncheau red is similar to xmas red)
Thanks ladies for all of your wonderful advice, crunch time now and still no crimson icing... as many of you said my view of it is probably different than her view. So at this point I am just going with what I get this morning out of the mixer... if the bride hates it, I will knock of some of the charge... it being a family friend, I feel I am already giving her a steal for a 3 tier cake to feed 116 not including top layer for $100 so I won't feel bad if she just hates the flowers.... I keep wishing I could call and say, can't you just do red or white... at any rate... I know I will get it finished and it will all be ok... of course the rain moves in last night, my luck, hehehehehehe.. and being 8 weeks from delivery of my son, nothing works better than swollen pregnant and now PINK fingers... funny huh, I know you are laughing! Thanks again, I love that I have found CC and have gotten so many wonderful ideas and suggestions on here... hope to be on for years to come.
riana.... the flowers are gorgeous... I will reach that point someday! Have a great one all.. and HAPPY HOLIDAYS!
P.S. do any of you lie awake all night long the nights before big cakes are due... or is it me?
I don't know if it is too late to help. Here is a chart that tells to use rose pink and violet to get burgundy. I know you're not looking for burgundy but it might be a starting point if nothing else works.
http://www.cakecentral.com/article2-How-To-Color-Your-Icing
Thanks for that chart I will keep it near and dear to my heart... However I have already started this morning and THINK I have achieved what will work once it is oxidized... we will see... at any rate thanks again for all of your help!
P.S. do any of you lie awake all night long the nights before big cakes are due... or is it me?
I do the night before I start on a cake. I toss & turn ALL night. Usually two nights before I am also restless. So no its not just you. Me too. I have not even had a BIG cake yet. I can not imagine what that is going to be like 
Good luck to you 
I am sure you will do GREAT 
OK.. here is the end product, the crimson turned out better than I thought....
sorry it is too big, it is posted in the gallery under round wedding cake!
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