Help, I need to make black icing and all I keep getting is gray. I tried mixing with several dark colors and you don't wanna know what happened. Can someone help me please ? 
I allways start with chociate icing as my base for black and then use superblack gel paste coloring. As far as red goes... start with ponk then add combo of redred, super red and xmas red for a true red color. I just posted a red and black graduation cake today- take a look. HTH
I always use chocolate frosting as my base for getting black. It takes to much coloring starting from white for me to get black and it tastes bad. I use Christmas red and the no taste red from Wilton to get a red. It really looks like a dark pink at first but after it sits for an hour or so it darkens up. Hope this helps.
For black, it's a really good idea to start with a chocolate icing, then add black coloring. Or, with the gray that you already have, keep adding black... when you get to a dark gray, let it sit for an hour or so. The color will deepen as it sits. If you still need to add more black, go for it.
For red, just keep adding red coloring... that's the best I can help for that. Sorry...
It takes a lot of coloring for each of those colors...
HTH!! Good luck!
I just made black icing today! I had some white buttercream, so I added a LOT of Hershey's Special dark cocoa (6-8 tablespoons) and about 1 tsp of Wilton black gel color. It turned jet black after about an hour. If you start with chocolate you don't have to add as much color to get there.
For pink, color the icing dark pink then add red and let it sit awhile--it should end up a very nice red!
The best advise I ever got for real black and real red icing colors was to STOP using Wilton. I use Americolor now, you can buy it online fairly cheaply. A small amount...I mean squeeze out a dot about the size of a dime, of the super black they have will give you Black Black icing if you are coloring about 1-2 cups of icing. Their red is also VERY red using only a small amount. No taste change either. This info was given to me on here 2 years ago and I haven't used Wilton since. GL.
Thanks, I appreciate the input. 
Honestly I received the tip about Americolor on here a little over a year ago and it's been one of the best, now for another tip the best place to get the black is Into the Oven, they sell a large bottle for almost what others charge for a small. The Super Red it fantastic also. I've never had such vibrant colors and WOW no taste.
I keep both colors all the time in the refridge. For black take all your scrap BC and keep in one bowl add the black Voila. Enjoy!!!!!
I know I have said this before ... and this is my opinion.. make sure before you use cocoa to make black icing that the recipient isn't allergic to chocolate....
Also Chefmaster is what I use to make black and red icing... use lots less of this product to make the true colors. 
always start with chocolate for black and red icing
What I like so much about the Americolor is that you can achieve those dark colors from white with not using a whole lot of color and you don't have to use chocolate icing unless you want to. I really like taking all my left over icing and mixing them together and adding the black to that. It's such a black color, I love it !!!!!
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