I have been asked to make a cake for someone for Thursday. They want it to be decorated in the Washington Redskins colors (burgundy and gold) with the logo. I have a great model for a piping gel transfer, but I need some suggestions on how to get a rich gold color icing. Any ideas on what Wilton colors to use? Thanks!
Tina 
I have been asked to make a cake for someone for Thursday. They want it to be decorated in the Washington Redskins colors (burgundy and gold) with the logo. I have a great model for a piping gel transfer, but I need some suggestions on how to get a rich gold color icing. Any ideas on what Wilton colors to use? Thanks!
Tina
Not sure of the gold colour you are after but wanted to say if you are trying for a metallic gold, you can add gold lustre dust to piping gel and it will be a gold iridescent. The gel doesn't break down the lustre dusts.
Hugs Squirrelly
I've seen a picture of a golden number, and it looks like it works well on Royal Icing, too. Here's the picture that I saved from a book I found at the library.
Moderator Edit: Picture had to be removed, as scanned image of copyright material is not permitted. Thanks!
Not after metallic looking per say, just gold in color. Thanks for the help so far.
start off with the color yellow and slowly add a little bit of orange and you should be able to get the color gold you need.
I asked a similar question on this website and was told to use yellow (I used Americolor egg yellow) and add a tiny bit of violet. It worked out very well.
I think you should try the Wilton daffodil yellow. I thought it would be a bright color, but it is a darker gold color.
Here's the finished product. I've never been so embarrassed by a cake in my life. I'm thinking of giving the customer her money back b/c it looks so bad!
Thank you all for your help. I really appreciate it!
Tina
Geepers kiddo, what is so embarassing about that wonderful cake, I ask you! It looks fantastic!
Hugs Squirrelly
The cake looks great! Keep in mind the work you put into it!! Keep the money and don't be so hard on yourself!!!
I think it looks great.......I grew up in D.C. and have been a redskins fan since before I can remember......(even though they have let me down)gotta stick with the team LOL..........and I think the cake looks great!!!!!!! Did you do a fbct or just freehand that?????
Don't be so hard on yourself! It looks Great! Did the customer complain at all?....probably not, so why beat yourself up! You did a wonderful job, and I'll be the customer thinks so too!
Thank you all for your kind words. She loved the cake, and expressed over and over how great it was. I'm just WAY too hard on myself, and expect everything to be perfect when I do it (Sheila I know you understand that 
) Plus it was for my older daughter's teacher to give to her husband, so I wanted it to be extra perfect.
It was a piping gel transfer, but I basically freehanded the Indian b/c it didn't transfer well. I thought the Indian was too dark and not "red-skinned" enough, but after tasting that burgundy I did the letters with, I was NOT using that color again. That stuff was soooooooo bitter. I warned Mrs. Reed to scrape the letters off when she cut those pieces since it was so bad. I told her there were four layers under the icing, so there was more than enough to compensate for the scraped off letter. 
I really had a hard time doing it since I'm a die-hard Rams fan myself. 
They disappointed this year, but there's always next year!
Tina, A drop or two of liquid sugar in the color mixture will take away or camflouge the very bitter tast of the colors. It doesn't take it away completely but makes the flavor a little more enjoyable. As for darker flesh colors I use (food coloring gels) Ivory as the base color and casually add brown (tiny amounts at a time) with a tooth pick.
Hope this helps
Shyann
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