Colored Frosting

Decorating By mrsbates Updated 6 Apr 2011 , 12:35pm by m0use

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mrsbates Posted 6 Apr 2011 , 11:33am
post #1 of 4

I have an upcoming wedding cake to make (october). The colors are royal blue and red. In my experience, these are sort of tricky colors to achieve. Any suggestions? Any large amount of red that I have used in he past, has tasted sort of sour, even Wilton's no taste red. Any hints on achieving either color would be great! thank youicon_smile.gif

3 replies
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labmom Posted 6 Apr 2011 , 11:42am
post #2 of 4

when I have a large cake or many cakes with the same colors of reds blacks or blues I usualy purchase these already premade. That way there is consistancy on the cake and not this part lighter shade or faded looks between the color batches and it normaly tastes better for some reason. Sams club has many already premade colors that they sell in I think 8 or 10# buckets. Wilton also sells there buttercream in white and read but it is cheaper at sams. And the frosting lasts a long time without refrigeration.
And less headaches of mixing batch after batch after batch.
Just a thought. Have a good day.

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sweetcakesbyjen Posted 6 Apr 2011 , 11:46am
post #3 of 4

Whenever I do these colors, I make them a day in advance and let the colors develop and get darker. You don't have to use so much coloring then because it will get darker by itself, it just takes time. I use the Wilton colors and don't have a problem with them tasting off if I do this. HTH!

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m0use Posted 6 Apr 2011 , 12:35pm
post #4 of 4

I find I have great success in using the Americolors. Color all the frosting you think you will need (better to have too much than not enough) the day before to be safe but I've colored deep colors the morning of and it has darken in time when the cake is served.

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