Sorry I didn't put down the type of icing I'm using to make red roses It's royal icing and buttercream frosting. Please if any one out there can help me I will love to know what you think. [email protected]
By using a whole lot of Wilton No-taste Red. I start with either Cake Craft Super Christmas Red or Chefmaster Liqua Gel Colour Red Red 5061 (actually the Chefmaster is my preference) and then when it gets to be a fairly dark pink, I add the No-taste from Wilton. As red roses vary a lot in nature, sometimes I add a bit of Wilton BUrgundy or in some case a tiny bit of violet, or black or brown and sometimes a combination of all of the above. It takes a heck of a lot and that is true. I do find that the Chefmaster gets it pretty dark and makes it easier to come up with the true red. None of these products give it a yucky taste from what I can taste.
Hugs SquirrellyCakes
I did a quick search in the Forums section and found this discussion line for you.
http://www.cakecentral.com/cake-decorating-ftopict-385-red.html+icing
I know there are a few more discussions out there on the topic, so you may want to try the search function to read about others tips!
I would have to say that one thing I don't agree with is this. I find that if you add cocoa to your icing, well yes you may find you get red faster, but I find you end up with more of a brownish red or a maroon. Obviously if you start with pink you will get red faster because pink is what you are getting when you first add red. So in my view, you may not use so much red, but you make up for it with the amount of pink you use. I agree that it seems to take one heck of a lot of food colouring if all you are using is Wilton No-taste Red - especially if you require a lot of red icing. So that is why I would start with the Christmas Red or the Chefmaster Liqua Gel. Mainly you use less to get to red. Also red darkens up after an hour or so. But regardless, you are always going to require a fair amount more colour to get most dark colours than what you require for other shades - based on depth of colour.
Anyway, just my opinion.
Hugs SquirrellyCakes
I would have to say that one thing I don't agree with is this. I find that if you add cocoa to your icing, well yes you may find you get red faster, but I find you end up with more of a brownish red or a maroon. Anyway, just my opinion.
Hugs SquirrellyCakes
Hmm, interesting. I usually add cocoa when making red. I think it's the amount of cocoa that one adds. For instance, I was able to make the cat in the hat red using cocoa. I don' think I used as much cocoa for the cat in the hat as I did for my spongebob or tigger cake. Those two cakes have more of a maroon tongue.
It's just trial and error. I do the cocoa, pink and reds to cut down on the colouring of just using red.
Cheers!
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