Pfeil & Holing in Queens, NY

Do you prefer Chefmaster over Americolor? Why?? I am looking to but the Super Red and Super Black from someone online but would like to know what product is better.Thanks

Thanks!! I 've only ever used wilton and you need the whole bottle to get a real red.I wanted to buy a larger gel bottle since I do so much red and black!! Post your thoughts after you try it!!!


Laurel

Americolor is supposed to be awesome for creating true colors with very little. Not to mention their colors come in a squeeze bottle instead of a jar with a screw top lid And the bottles come in 2 sizes! What I like about the squeeze bottle vs the jar is that you don't open a lid and have color all over the lid and all over the threads on the jar. I keep my colorings in a jar and they are always tipping over as I close the drawer, especially if I close it too fast When I questioned the lady at the cake supply place that I got it at, about the product. She said it was just amazing at the true color that you get with little effort. She saw a product demonstration of it at their store and she loved the results it gave.
Now I paid about $1.80 for the little bottle , but I know that you can get it on the internet for much less. But at the same time- if you don't need to use as much as wilton colorings- I think it's well worth the money.
BTW- I used my green last night and loved it! I give it a

Thanks Mouse...That's what I wanted to know.I think I will order Americolor from Country kitchens.

Your welcome Kiddiekakes

Hey Cookie Man.... don't waste your time!! I was just there 10 minutes ago..... They really do not have a showroom... you have to go through their catalog to see the stuff and then you fill out an order form... I am furious with the sales lady right now... I saw wafer paper in the catalog... I asked her if it was the same as rice paper, she said yes, exactly the same, but it's potato starch instead of rice... So I bought it.... just got home and IT'S NOTHING LIKE RICE PAPER!!! I don't even know what to use it for... So there goes $20.00 down the drain.. My DH is gonna KILL me!!

I wish I could've saved you from torture!
I was not impressed at all!!! I had to wait for about 30 mintues after I placed my order. I ordered cake dummies 4" high, and after waiting that long, they cut them 3", so I had to wait a few more minutes. Even a cake pan I ordered had a dent in it, and they werent' quite happy when I asked for a change And the quality of those cake dummies leave much to desire...they're almost falling apart, and I haven't even gotten to decorate them yet, and they have rough markings on the top.

Now NY Cake Supplies...they are well stocked & over priced! But it's because they can. They're the only suppliers of that caliber in NYC! Also, they have the Ints. of Culinary Education across the streat, so students need whatever they need like yesterday; they're not going anywhere else but them. My goodness, I remember one day I was there, and the owners were in a heated argument... It was so tense that day that no one in the store was doing any talking at all! You could just feel the heat. Not very helpful either. It's like " This is what we have, you take it or you leave it".

Sorry Cookieman...wish I would've seen your post earlier...
BTW: Scott Wooley is having a "Creating a Custom Cake Business" seminar March 5th at 11am...It's worth the while, given he's been in the business for years.
Also, the FCI will be hosting the 2nd Annual Passion for Pastry Conference, in which several workshops will be given throughout the day, including Ron-Ben Israel, who is like the master of sugar flowers. It would be nice to meet some of you guys there I'll be attending Ron's demo (2nd time). For more info and registration you can go to www.pastryscoop.com.