I making 3lbs burgundy icing for roses for wedding cake. I have added 3 bottles of Wilton burgundy and definitely nowhere near burgundy. I have 4 bottles left. What should I do ? Also if I add meringue powder will this help thicken the mess up somehow?
use corn starch -- meringue has sugar in it and will tend to liquify and thicken too but cornstarch is a sure thing no worries --
why don't you take a measured portion of your current mixture like a quarter and add some more color and wait overnight to see how it intensifies -- and proceed from there -- because the color deepens over time -- so you will know how much color to add maybe how much more you need to buy if any --
three pounds is not that much -- are these real small bottles?
Can you upload a picture? I have made burgundy one time and it took so much color and patience that I just buy it now. I used red, brown, and a touch of blue. It was perfect for the shade that I needed, but I made it 1 week ahead so I could adjust, trash and buy if necessary lol
As has been mentioned the color takes time to develop Do Try What K8 said take some add more color & leave it overnight Comparing them in the morning will indicate how much more color needs to be added if any Colored icing really needs to be mix at least some 10-12 hrs ahead of time Also you might not need to add cornstarch as all the mixing has softened it Chill overnight will tighten it w/o the need of anything added
Thanks for the help, I don't have a phone to send a photo. As of this morning it's a deep dep pink with hint of purple. The wilton paste bottles are 1oz with 3 left. The bride wants a 8,10 ,12 and 14 DH Red Velvet all stacked together. I have to go 2o miles tomorrow and will stack at reception. She wants cascading roses but I have the option not to. Once again I appreciate the help.
have you ever striped a piping bag? test this first so you get the feel for it but you could paint the food color in a straight line into the inside of the piping bag *add icing then pipe your roses so the edges come out all tipped the color you want — you paint the straight line along the inside where the small edge of the rose tip is placed — can be adjusted after filling — I pipe the neutral color into the bottom of the striped piping bag because it is easier to be accurate — i pipe just into the bottom for a bit till the narrowest part is full — then just toss in spatulas full of icing on top of that —
https://www.wilton.com/decorating-bag-piping/WLTECH-7856.html#q=Striping&start=5
but you just paint one stripe — and you maybe could stripe the icing you’ve already mixed
Bag striping is a great idea...... just know it doesn’t last forever Best to make several smallish bags then try making all of the flowers from1 Also This needs to be done in parchment bags otherwise the bag will be stained forever:( I speak from experience LOL Depending on your pressure & the size of the tip used maybe 10-15 can be made before the stripe starts to fade away
and you can stripe with a piped line of icing too --
best to you
Quote by @mahtc2016 on 21 hours ago
I making 3lbs burgundy icing for roses for wedding cake. I have added 3 bottles of Wilton burgundy and definitely nowhere near burgundy. I have 4 bottles left. What should I do ? Also if I add meringue powder will this help thicken the mess up somehow?
There are many times that I use the Wilton paste colors when I need a richer color; or use the powdered food colors to get a deep dark rich color; rather than liquid or gel food coloring.
with powdered colors put them in a little bit of icing and smush & smash it all in really well with a palate knife so you have no chunks of color.
Honestly, I add black quite often to darken the colors a shade or two. But be very careful & like Kate says~~~~~~~~ do a test patch.
Quote by @%username% on %date%
%body%