Red is a primary color and cannot be created from other colors.
Is there a chocolate flavoring out there that can be added to red-tinted BC for a chocolate flavor? Will "spray painting" work on chocolate?
I'll be watching this thread so I can learn what suggestions others have for this.
Some thoughts (which I am sure you've considered):
1) would they accept white chocolate? Then of course, red coloring would be easy.
2) a rich chocolate filling (maybe torte the layers an extra time to really load it up with chocolate), red butter-cream exterior. They would taste a lot of chocolate.
3) Ice the cake in chocolate butter-cream, chill it really well, and then pipe a thinner #18 red butter-cream about 1/4 inch apart, gently smooth it over the chocolate (or do red-basketweave over chocolate). In effect, 2 layers of icing.
4) Tint powdered sugar red, and press several layers over damp chocolate icing. (But, in a way, isn't that just what MMF is? A lot of powdered sugar). 
I've gotten this sort of request too: but I've been able to persude die-hard chocoholics to go with #1 or #2. I'd love to know what you decide!
Look in my photos at the Father Christmas cake. His coat is a light chocolate that had some red added to it to make a brick color.
Deanna
3) Ice the cake in chocolate butter-cream, chill it really well, and then pipe a thinner #18 red butter-cream about 1/4 inch apart, gently smooth it over the chocolate (or do red-basketweave over chocolate). In effect, 2 layers of icing.
What a great idea!! Espeically the basketweave, which would be super easy!
wow! I love this place! So many great ideas! Actually that father christmas coat is a great shade. I think I will try that first and if it is not chocolatety enough I am going to try the idea of frosting in choc, chilling and then piping with an 18 and smoothing and adding that nice thick choc filling! Thanks ALL!
You're welcome, and I look forward to hearing how it turned out!
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