I am so new to the coloring business. Please help, everytime I try to tint BC red it comes out pink
best of luck with that.......my best advice start early...red often darkens overnight.....make sure to only tint the amount you need...trying to make an entire batch red is hard....and I like using Americolor Super red or red red........seems to work a bit better than Wilton (though you still have to use a lot)......sometimes I start to tint icing with a bright/dark pink first and then move on to red....but its ALWAYS a chore.
Wilton never turns red... Try buying americolor, or, sometimes I buy a tube of Cakemate red from the grocery store and mix it in with my bc.
This was in the forum not to long ago:
This was posted by "KatsKakes":
To make red, start with adding yellow to your BC, mix well.
Then add orange to it, mix well again. at this point the icing will still be light in color. Mix in your red color to it and make sure you mix that well too. That should give you a very bright red. Hope this helps someone out there.
I too am having trouble making a true red, it is either pink looking or burgandy, but not red. Today I am making our 4th of July cake and going to try this for the red. Good luck to you and Me! 
This thread might help you: http://forum.cakecentral.com/cake-decorating-ftopict-357113-red.html+duff
I guess I have been lucky because I have never had a problem making red. I know that it takes a LOT of red to make red and if I am using Wilton I buy it by the bottles as sometimes it can take 2 or more (of the larger ones) to make red red. I usually use Americolor though and I just dump in a lot of coloring mix it and then let it sit for about 10 to 20 minutes. Comes out red every time. But I always buy 4-5 bottles of red at a time.
bj
Wilton never turns red... Try buying , or, sometimes I buy a tube of Cakemate red from the grocery store and mix it in with my bc.
I tried the pink thing, I tried the "Duff thing" of starting with yellow then adding orange, then red, I tried letting it set over night, but the one thing that really worked was the suggestion of adding the store bought red to my BC. The store bought kind is really thick and I could not get it to come through my tips so I had to thin it down some. It does taste store bought so you should defintely add it to your BC or doctor it up some. But it worked for me. Im not sure that I would use it if I had to use a lot of red, like for an Elmo cake, because of its store bought taste, but it works for smaller projects.
I also use americolor and i dont have a problem getting it red. i buy the red in the large bottles though!!
I just made a wedding cake with deep red roses. The advice I got was to start with chocolate BC and then add LOTS of red coloring. I used 3 1/2 tubs (little ones sold at wal-mart) and a packet of cherry kool-aid. The icing tasted like chocolate covered cherries (very yummy but very rich). Here is a link to my picture is (note that my camera is HORRIBLE).
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=707013
Good luck.
I always use Americolor Super Red. However, if I know I need red, I usually make it about 3-5 days in advance and let it sit! By the 4 or fifth day if is a beautiful shade of red!!!
I am doing a 4th themed 60th anniversary. I made some roses before hand and got frusturated with the bright pink I tried to add a little black to it and it came out a beautiful dusty red. I'm pretty satisfied with it. I thought it was a good color for a wedding cake, instead of bright red(or pink as I was getting.
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