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Are you kidding me????ahhhh - Page 4

post #46 of 85
I agree americolor is the the best, spectrum is good too. But wilton has a few colors the other companies don't have. But she has to use what she has available to her.
"dreaming in cake land is always the best place to rest." Heidi Varden
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"dreaming in cake land is always the best place to rest." Heidi Varden
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post #47 of 85
Toss it. What color of red are you going for? If you have time restraints cover the car and paint with coloring mixed with everclear. If you have time start with burgundy then and red. It will still be somewhat harder to work with because of the amount of coloring required and you still need to add more sugar and let it set. It helps a little if you add your coloring when you make your fondant then let it set about 8 hours before using. Its a little less sticky. In general if I need large amount of a true red or black fondant I usually order satin ice. Just because its a little less of a headache getting the right color.
If at first you don't succeed, eat it and try again!
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If at first you don't succeed, eat it and try again!
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post #48 of 85
I haven'tread all of the posts., so if i am repeating sorry. I always color my marshmallows while they are melted with super chinese red. It always works for me. Good Luck
post #49 of 85
Thread Starter 
cathie_shinnick

Some others said they do it that way. How much red do you use then? I don't know if I want to try again this time.....but I might LOL
Thanks everyone...........I can't find americolors or powder colors around here, we live in rural hick area....so I guess they think we don't want to use anything so dern fancy smanchy haha
post #50 of 85
Adding purple didn't help? If it's liver colored, maybe add some yellow...then more purple...then more red...?

I'm like FromScratch, I buy red and black. But no need to throw it out - if you don't use it, just wrap it up and add some other color to it for the next cake. If you add enough junk to it, you could have the tire color and/or windshield color for this cake!

Good luck!
post #51 of 85
Madge - try starting with chocolate MMF - there is something in cocoa powder that picks up red and black better. I learned this trick from an instructor who is the head pastry chef at a major hotel here. I use this trick all the time when I need red or black bc or fondant. Uses less coloring too.
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visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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post #52 of 85
madge, I add and stir until I get to the shade that I need. I use this method with all colors, its so much easier than adding color to already made fondant, especially if you need a lot.
post #53 of 85
Quote:
Quote:

try starting with chocolate MMF - there is something in cocoa powder that picks up red and black better.


I always do chocolate before black but have never tried it to get red. Is it a nice rich red? I must try a bit, I'm now curious.
post #54 of 85
Quote:
Originally Posted by Ballymena

Quote:
Quote:

try starting with chocolate MMF - there is something in cocoa powder that picks up red and black better.


I always do chocolate before black but have never tried it to get red. Is it a nice rich red? I must try a bit, I'm now curious.

It is a very rich red - so happy that I learned this trick
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visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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post #55 of 85
Thread Starter 
Well I don't have the patience to try fighting with red again so I made a nice teal color today. I may try and use the liver/poo color yet LOL, but I can't see what unless it would be a tire that I thencover with black. I could probably actually make that suff black now. Is there a point that playing with mmf will get stiff and tough to work with?
post #56 of 85
Quote:
Originally Posted by madgeowens

Well I don't have the patience to try fighting with red again so I made a nice teal color today. I may try and use the liver/poo color yet LOL, but I can't see what unless it would be a tire that I thencover with black. I could probably actually make that suff black now. Is there a point that playing with mmf will get stiff and tough to work with?



Liver/poo, I love that color!
Maybe you could do a cake for a medical student or something.
Or a CSI fan maybe?
Start a cookie trend maybe, liver/poo cookies. icon_lol.gif
icon_biggrin.gif
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #57 of 85
No no I got it I got it!! My family has AA members so I'm just teasing--but cute little healthy liver/poo cookies would be fabulous for AA meetings!!!! Oh god I'm laughing so hard.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #58 of 85
When it come to red and black fondant I just buy it from the manufacturer, here's the best people I know. http://cooksdream.com/store/s10072.html
Being up to my elbows in cream sounded a lot more glamorous!
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Being up to my elbows in cream sounded a lot more glamorous!
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post #59 of 85
I know you can NOT overknead commercial RTR fondants like Pettinince, but not so sure about homemade MMF.

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #60 of 85
Thread Starter 
k8memphis

thats a good idea......I can make a cake shaped like a diseased liver and give away slices at the tavern down town LOL
or one of the fast food places I can just..............no I won't go there hahaha
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