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RED BUTTER CREAM FROSTING please help!!!!!!

post #1 of 8
1/21/12 at 9:02pm
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icon_cry.gif i really need help with how to get a bright but deep red frosting i was making a angry birds birthday cake for my son i researched how to get a great red butter cream icing so i made a white butter cream i used the americolor gel colours i have every type of red so i went to adding the red and it turned pink i kept adding more and no just a pink frosting the more i added the frosting just went funny and like separated so unfortunately i ended up having to buy him a cake i am so upset about it because i have always make my kids cakes and although i have difficulties sometimes as i am not a great cake decorator i always end up accomplishing it and people love it i do need to do some classes to learn some techniques to help me with these problems but atm that's not able to happen i really do want to make this angry bird cake just to prove to myself that i can do it i know that prob sounds silly but its really annoyed me as i have never purchased a cake i always make them anyway back to the question can anyone please tell me how they get a really nice red icing should i use Wilton red?? or if i should use the americolor what's the name of the colour i should use any help would be very much appreciated thanks icon_smile.gif
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post #2 of 8
1/21/12 at 11:38pm
I have a simple, easy solution that will also keep the guests' mouths from turning red. I figured this out from my old home rehab days:

Frost your cake in white frosting. Make enough red to add 1/8 inch top coat over the white. It's a lot easier to get the color you want in a smaller amount. I do this with IMBC so I'm sure it will work on other kinds. On butter based frostings, put it in the refrigerator to get hard, then add the color.
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post #3 of 8
1/22/12 at 12:19am
I recommend using an airbrush colour to get red. Buy it in a can if you can't afford a proper machine.

And, please, please, please...use a little more punctuation when you post! icon_wink.gif Its really hard to read an entire paragraph with no capital letters or periods.
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.facebook.com/sweetperfectioncakes (come visit sometime!)
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post #4 of 8
1/22/12 at 4:49am
you didnt have to buy your son a cake i am sure he would have eaten a pink angry bird you just need to use a lot of foodcoloring to get a true deep red chefmaster is good but any brand will work if you use enough
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
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HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
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post #5 of 8
1/22/12 at 5:41am
"Super Red" by Americolor is magical icon_smile.gif I have a gigantic bottle of it because its THAT good!
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post #6 of 8
1/22/12 at 6:31am
pinksprinkles, I agree with Evoir: it would help us to read your posts if you at least use punctuation. Not trying to be critical, just a helpful suggestion. Don't feel bad about the cake. Red is notoriously hard to achieve! (Likewise with black).
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post #7 of 8
1/22/12 at 8:06am
Quote:
Originally Posted by goa11ie

"Super Red" by Americolor is magical icon_smile.gif I have a gigantic bottle of it because its THAT good!



X2
Also try making your icing at least a week prior to the event, it will have enough time to set. I personally freeze all my dark colors, I notice that they become more vibrant and darker.

HTH
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Check out my blog
http://www.cupcations.blogspot.com/
Find Us on Facebook
http://www.facebook.com/CupcationsCupcakes
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post #8 of 8
1/22/12 at 8:43am
Oooooh, Cupcations! Cool trick! I'll be sure to use that too!
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