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how do I get deep red fondant

post #1 of 23
Thread Starter 
I have a cake for this Saturday its an 14x14 square, 4" thick covered in deep red which always looks pink
After mixing most of my red gel colouring into the fondant .

Dose anyone have an idea how to get deep red that actually look red and not pink? icon_sad.gif

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post #2 of 23
Just keep adding more and let it sit a few hours or overnight. It will darken. Try adding a tiny drop of green or black to darken it if its still too light.
post #3 of 23
post #4 of 23
Thanks for the link! I forgot about that one. I have a red cake coming up too--a fireman's helmet for my son's birthday. I think I'll try that method this time.
post #5 of 23
Thread Starter 

thank you 

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post #6 of 23

Also, Try mixing different reds. The Wilton no-taste red mixed with the Red-Red gave me a great color. I would not suggest adding Burgundy though. Burgundy turned my red a grayish dull Burgundy.

post #7 of 23
Oh my gosh that is going to save my life, I am supposed to make a fondant covered two tier cake in the colors of the game UNO next month and I was going crazy thinking about how much all the fondant was going to cost!
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post #8 of 23
After messing around with colouring deep colours, I finally decided just to buy the premade SI colours. I adjust these with small amounts of colour for different shades.

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Life's too short to make cake pops.
___________________________________
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www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #9 of 23

I actually add cocoa powder to mine and it works a treat.. beautiful deep rich blood red (works with buttercream also).  I do agree with the other poster regarding the advice on leaving it to develop overnight. Good luck x

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post #10 of 23
@goreti can the same be done with making black foundant please ? X with marshmallows ect
post #11 of 23

The best is to use the airbrush because if you add paste color to your fondant until get  a a deep red, your fondant will loose quality and could start separating into pieces. You can also, paint your cake directly with a brush and color!

post #12 of 23
Quote:
Originally Posted by emmascandycakes View Post

@goreti can the same be done with making black foundant please ? X with marshmallows ect

 

You can add any color candy melts or chocolate to the MMF recipe.  You don't need black candy melts to get MMF black, you can use regular chocolate chips and add some black gel color to it.  Works like a charm.  I've even made MMF with white chocolate and it tastes super yummy.

 

Have fun with it!  It's super easy to get dark, rich colors this way.

post #13 of 23

I must be doing something wrong with mine...it got dry, and had an alligator-ish look to the fondant.  the colors and flavors were GREAT.  I sifted the PS, and didn't come close to using 2lbs of PS in the mixture (it was a bit on the tacky side when I greased it and wrapped it up for the night).  Should I have used it right away?  My daughter and I nearly had fits trying to roll that thing out in the morning.  I didn't use too much Crisco (just in the bowl, and on my hands when I was getting it ready to wrap).  OH, and the red candy melts did NOT melt like your photo.  I did get them to mix into the Marshmallows fine, but they were one big clump.  I used the melts from Hobby Lobby.  Next time, I'll get the Merkens, I think.

 

I don't do this type of thing all the time...but I'll probably be making a couple of fondant covered cakes in the not too distant future (if not a 3-tier sucker).  How much fondant do I need for a 14" round tier? (14, 10, and 6).  You can see our project below.  We were originally going to cover the letters in MMF...but didn't make enough and didn't have time to get what we needed and finish in time.  This was plan B.  Buttercream with MMF/tinted with melts as decoration.

 

Thanks.

 

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post #14 of 23

Aww LisaKinVA, so sorry to hear. The marshmallows and candy melts should be smooth when melted and not clumpy. Maybe the candy melts were burnt (heated too hot)? I heat mine up at 30 second intervals at 50% power and stir well inbetween - it takes about 1-1.5 minutes to melt the amount needed for MMF. I always make MMF a day before using it. It gives it a chance to mature and for the PS to incorporate into the fondant well. I've never used an entire 2 lbs of PS either, and have about 1-2 cups left over. As for rolling it out, it does dry a little bit harder than regular MMF so I zap it in the microwave for about 9-10 seconds to help soften it up so it will be easier to knead and roll out as usual. The more your knead the MMF the better and smoother it gets (my opinion). I wish you had better luck with it and give it another try. As for how much fondant you need, try this Fondant Amounts to Cover Cakes with chart by Wilton:http://www.wilton.com/decorating/fondant/fondant-amounts-to-cover-cakes.cfm

post #15 of 23

Thanks, Angela...I melted the candy in a double boiler.  We made white and Dark blue with this method without issue.  I just think i had "bad" candy melts (but they did incorporate into the marshmallows.  We probably didn't knead it enough the next day before rolling it out.  I have another cake to make this weekend, but I'll be making a french vanilla cake with a whipped nutella filling, and a milk chocolate ganache under chocolate MMF.  We'll be tinting our white MMF various colors(delphinium blue, a green, a pink and then keeping the white) to decorate (this is for my oldest dd's 11th birthday).  So...I guess we'll see.  The candy-coating MMF got RAVE reviews (wish I could say as much for the cake recipe...but that may have been my fault!)

 

We'll just keep plugging.  I don't do enough cakes to really know how everything is supposed to be...but I'm starting with the Wilton lessons next week, so that could all change :D  So much to test out!  So little time!

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