Hi,

I bought almost every AMERICOLOR they sell here at Cake Central, but I haven't been able to obtain RICH INTENSE tones...they all come out very pale or pastel. I get some blues a little darker, but not the tones I see in some of the pics posted here.

Anyone can tell me how to get the best tones out of these Americolor food coloring? I need to make a cake with a Little Mermaid theme, and need strong AQUA tones and the nice ocean rich tones to give an idea of what I'm looking to get.

Any help is appreciated.
Andrea

I haven't had that problem with Americolor ,most of the time I get mine to intense . What I do is make the icing and color it and then let it sit overnight . It always intensifies by the next morning at least it has for me. HTH

Whenever I use Americolor my colors come out super intense, they are never pastel colors ... maybe you could use a little more and then let them set overnight?

I'm having the same problem. I tried to use the royal blue last night, and couldn't get it the color that it was supposed to be without it thinning my icing out too much. I also have super black, and it never seems to really get black. Even after sitting overnight, they just don't intensify for me and turn the color that the little dot shows it as.

I don't use Americolor so I can't comment on that. But, I can tell you to start with a chocolate buttercream to make a more intense and better tasting black. And as a side note, I've never had the Wilton colors thin my icing no matter how much I use.

You have to add more to keep deeper colors. Same with any colors you use. The more coloring you use the darker it will get. And letting it sit over night should help your buttercream darken up some.

One thing about Americolors is they are a gel, so they are more liquidy than color pastes like Wilton.

I know everyone raves about Americolor and I do like their colors, but I don't really think they are better than anything else out there. When trying to get really deep colors I have also had the problem of my icing getting too thin because of them.

I haven't tried Americolor, but can you add just a hint of black to the icing to darken the color?

I have found the exact opposite to be true. I have to be very careful that I don't add too much color at once.

I start out with a dark chocolate icing first, then add some black and get a very dark black. I sometimes also add a drop or two of violet with the black and get a deep black as well. But I always start with a dark chocolate icing first.

Shhh don't tell but I buy my black icing if I only need it to outline or eyeballs or something like that. Wilton makes a tube of ready to use and it is alot less hassle than trying to make black.
Melissa

Psssttt Psssttt me too I buy my black fondant too. sshhh dont tell anyone either!!! Mums the word Cheffie

thank you everyone for replying! I guess I will have to either add more color and let it sit, or try some Wilton colors....I'll let you all know what works for me.

Thanks!
Andrea

Andrea, not sure what bc recipe your using, but I have found that if I want to get a good true color to use the all crisco bc. So I make the all crisco bc recipe for coloring and then make another batch of bc using half crisco and half butter to ice my cakes simply because the customers I have prefer the half and half. Good luck hope this helps a little

frosting111....I knew you were from Texas before I checked to see because you said that you were "fixing" to do your cake

I live in Texas and I am always "fixin" to do something