Making "apple Red" Buttercream?

Decorating By fruitsnack Updated 2 Jun 2009 , 8:55pm by cvigil

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fruitsnack Posted 2 Jun 2009 , 5:24pm
post #1 of 3

I'm doing my first paid cake for this weekend (eek!). They want three 12x18 sheet cakes with white and "apple red" frosting. I'm going to have a white background with red scrollwork on them.

I'm picturing apple red a bit deeper than primary red - is that right? Is that what you would think?

I have a terrible time getting my buttercream red, so I was actually thinking of buying the tinted red Wilton frosting and then making it a deeper color for "apple red". Is that a really dumb idea? How many tubes do you think I should buy for the three cakes? What do you think I should add to it? Burgandy? Black?

I'm so lost.

2 replies
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patticakesnc Posted 2 Jun 2009 , 5:32pm
post #2 of 3

I used the wilton red and got a pretty nice red. It was not the no taste though, for some reason I think it colored much better than the no taste red.

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cvigil Posted 2 Jun 2009 , 8:55pm
post #3 of 3

I also use the no-taste red but I start with orange and add red to that. It hasn't failed me yet.

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