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Are you kidding me????ahhhh

post #1 of 85
Thread Starter 
I used every tip I could find in here to make my mmf red....I tried a smidgen of black,and pink would not go to anything other than pink, I tried every color red known to mankind, I then used more sugar cause now its sticky,,,then I used more color and again more sugar,then someone said try purple...........now I am at a diseased liver color...........is it time to throw it out and make blue or green? icon_mad.gificon_cry.giftapedshut.gif
I don't even want to think of the taste it is now, it WAS yummy, when it was pink
post #2 of 85
Thread Starter 
all these views by peeps and no tips? LOL Not even a suggestion of throw it out the window? bahahahahaha
post #3 of 85
how long ago did you make it?
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post #4 of 85
Someone had said to first tint it orange, and after it was orange use the red coloring, I cant remember which thread it was, it was awhile ago.
post #5 of 85
i hate to say it but i just used the red gel quite a bit. are you mixing a large batch all at once, i did it in smaller amounts then kept pulling more in kneed twisted and pulled and then added more color and gumpaste or fondant
post #6 of 85
what about using some red candy melts? it's supposed to work when using brown ones for chocolate fondant icon_smile.gif
post #7 of 85
I have always heard that you tint it with the darkest pink you can, and then start adding the no-taste red. It will still take a lot of red, but if you start with the dark pink, it won't take as much. HTH!
If you are what you eat, eat only rich foods!
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If you are what you eat, eat only rich foods!
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post #8 of 85
Thread Starter 
I am still panting from all the kneading....I did it this evening....I tried a little piece and that turned orange, so I thought thats not it....oh and I had a back up plan I forgot....I used some wilton red in with my mmf (yuck)....and its liver color........I kept putting in red and it just stayed pink....I put in black....like someone said..............I think it must be ruined by now....all that kneading wont that make it crummy? I worked for an hour like I was resusitating it hahaha...I thinks its a goner
post #9 of 85
ok well whenever I make red buttercream or fondant I ALWAYS leave it overnight to see what color it is in the morning.....and its always much darker/redder. I'd say 9 times out of 10 I am very pleased. I do use A LOT of coloring. If you are not to tired make another batch with out adding black or anything and just leave it alone. See what it looks like in the morning.
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more cake pictures at www.tayloredcakes.shutterfly.com!
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post #10 of 85
What are you doing with it? Can you use it as you planned and spray it with red Wilton Colormist?
post #11 of 85
Thread Starter 
Well I am curious to see what color it is tomorrow haha............if its not red I will toss it.....with all that color and the wilton fondant I put in do you think it will be a mess to work with?
post #12 of 85
To get a Christmas red, I start with burgandy and then add red. Works everytime with Buttercream.

Hope this helps
post #13 of 85
Thread Starter 
I am going to cover a sculptured car........I am getting very worried about this cake.......I told my grandson it might me bad
post #14 of 85
I never make red fondant... it's such a pain in the rear end... especially with the wilton colors. Americolor red works much better, and if you can get some powdered colors even better.

BUT... I just buy red and black fondant. It's not worth the hassle to make if you ask me... WELL worth the price. icon_lol.gif
post #15 of 85
I guess theres no harm in keeping wht u have until morning...if you don't like it you can throw it out then. Do you have anymore white to start a new batch tonight?
more cake pictures at www.tayloredcakes.shutterfly.com!
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