Hey everyone!!! I am wondering how in the heck can I make a bright red or black color. I have heard that it is very difficult to attain these colors. Do I use just regular food colors or do I do something else???? Please help

For black it can take alot of color, try tinting it a brown or some other color first then go black or use chocolate icing then tint black, usually what I do and works great (4 me anyway). The red can be difficult as well. It is best to tint it and let it set a bit cause it will darken as time passes however it will take a lot of coloring.

look into the following link this will help u

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=858073

Red does take a lot of coloring. I start a few days early adding more red each day as it darkens over time. Don't dye too much at once.

Black, I use Duncan Hines Dark Chocolate Fudge frosting for my black. Its not stiff, so you can't use the star fill in method; but I use nothing else. If you don't believe it looks black, look in my photos ... everything that is black is Duncan Hines dark chocolate fudge frosting.

Thanks everyone for their replies

I've seen in other posts for a deeper brighter red you can add Kool-Aid. If colouring MMF, you would mix it in after the marshmallows have been melted.

Also heard that Americolor is better than Wilton but I don't have personal experience with that. I've only ever used Wilton and I do find it takes A LOT!!.

For red I make hot pink and then add Americolor super red and it works really good, and black chocolate , you do not have to make to dark chocolate, andthen add the black I use wilton and that's pretty much it, I use to make those colors one or two days in advance, I hope this can help you

I would have never thought to add kool-aid!! Do I just add any red colored kool aide after I melt the MM?? Do I do the same to the chocolate for obtaining the black color??

Americolor Super Black and Super Red will color without using alot of color. Go get some you will be amazed how well these work. I used to try and use wilton but ended up using whole containers... not worth the hassle. Americolor is the way to go.

To make red I start with Americolor egg yellow, then add super red. For black I start with super black and add a small amount of violet. I let it sit a while for the color to develop. For a large amount of black MMF I start with chocolate MMF, then add black.

Chefmaster liqua gel is the best color I have found. It's concentrated so it takes very little and you get vibrant colors immediately. No bitter taste, no waiting for it to intensify, no starting with pink to get red or chocolate to get black. I get it locally but you can find it online.

I use Americolor Super Black and Red. It works fast and there's no bitter taste (like Wilton).

I, too use Americolor Super Red/Black and it does work great. A tip I have found that helps is to start with small amounts of icing (like 1/2 cup) and start coloring that and gradually add more icing and color until you have as much as you need. The colors also deepen over time.
HTH
Michele

check this link, it might help:

http://cakecentral.com/cake-decorating-ftopict-608273.html

I get it from Dixie (Dixie's Icing). She also teaches classes and sells some supplies. It's the coloring she uses for the icing she sells. Needless to say she doesn't have time to make it pink then red and wait for the colors to intensify before she puts the product in the bucket.

Watch this, is done with brown, but is basically the same thing.

This was really helpful!

http://www.cakecentral.com/article2-How-To-Color-Your-Icing.html

I also use americolor and I love it.... Agreed that the color deepens with time...

Thanks again to everyone. Your comments have been very helpful

ACant wait to order americolor!