How long ago did you try it? Red deepens over time (like, it will be redder tomorrow). Are you using gel paste? What brand, and can you get more? Can you get powder? Try to search the forums for "red icing" - I see a lot of posts on this. It WILL get redder!
I know, it can be hard to find stuff in the forums sometimes! Don't use that Search box on the upper right hand side of Cake Central, I don't think it works well for forum searches. Use the little white word "search" just under all of the tabs (home - recipes - forums - articles - galleries - etc.), the one where you can narrow your search to include "use all words" etc.. If you are already doing this - sorry! 
Anyway I am glad to hear it is already getting redder! Whew. I'll bet it will all be OK 
Also, to help it deepen, you can add a drop or two of violet/purple.
i used wilton red on cupcakes with bc, and i tasted it and it was horrible i couldn't believe the taste and i had just bought it. for fondant i used the red red same thing and didn't have the taste but it wasn't getting as red as i liked so i added red food coloring might have to add a little more con, not much
She's right about the Americolors! I switched a few months ago.
On the tip about the pink - color your icing with the pink first, then start adding the red. Finish with a drop or two of violet.
The pink is like painting a dark color on your walls...it's best to use a tinted primer first, so you won't need quite as much paint.
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