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How do I make red fondant?

post #1 of 15
Thread Starter 
I am making a fire truck cake and I want a really red fondant.. not pink. Any tips?
post #2 of 15
The best tip is to simply buy red. And black.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 15
Red powdered food color - an entire 9 gram jar - plus either "super red" from Americolor, or Wilton's "red red". Add a tbls of glycerine, and knead like H***. Or just add it all to a batch of MMF after melting the MM's.
No pressure... no diamonds.

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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #4 of 15
I always buy red and blck satin ice! Got tired of trying to make it and getting crackily fondant!
post #5 of 15
Quote:
Originally Posted by staceytisdale

I always buy red and blck ! Got tired of trying to make it and getting crackily fondant!



Really? I find the red and black SI dries too hard and still cracks. When kneading it little crumbs end up on my mat!
No pressure... no diamonds.

WASC Gourmet Flavors
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #6 of 15
really? Never had an issue with that...i always put a bit of shortening on my mat then a bit of icing sugar and it's good.
post #7 of 15
I've only used red as accent pieces. I first start by using pink wilton color. Then I add the red americolor. It was easy for me becasue I made a small amount the size of my palm. Starting off with pink definately helped. If your going to use a lot make sure you buy enough red.
post #8 of 15
Yeah... I've tried them 3 times. If I have to cover a large tier, though, I prefer fondarific when funds allow. Not good for details, but amazing for covering cakes!
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #9 of 15
Wow. The only problem I've ever had with SI colors is that they are incredibly soft.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #10 of 15
Satin Ice red does end up being pretty soft for me, just like Leah said. But my black always dries out and cracks if I'm not careful.

Another way to help you make red, if neccary is to use ppink first, get a nice pink tone, which is easy, then add red it. You won't need quite so much.
post #11 of 15
I buy red and black fondant...although, there's a recipe, here in CC, to make black fondant-- tried it one time and I did get black fondant, but it come out way to soft to work with it.
Good luck!
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #12 of 15
Thread Starter 
I have heard that starting with a pink base works well... so I'll try it out and hopefully get the color I'm looking for. Thank you everyone!!
post #13 of 15
buy it premade or airbrush it...save yourself the time and frustration!
post #14 of 15
Buy it. It's not worth the carpal tunnel to knead in all that color, plus it changes the consistency of the fondant. Awful mess.
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #15 of 15
i use Americolor Egg Yellow...mix it well...then add a drop or two of Fushcia, then add red red.

works well but i don't know how big a batch you are making...
so, i suggest playing with it a bit...start slow and work your way to "red" icon_smile.gif
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