How Do I Make The Color "red And Black"
Decorating By Normita Updated 26 Feb 2013 , 10:16pm by angie28716
Hey everyone!!! I am wondering how in the heck can I make a bright red or black color. I have heard that it is very difficult to attain these colors. Do I use just regular food colors or do I do something else???? Please help
For black it can take alot of color, try tinting it a brown or some other color first then go black or use chocolate icing then tint black, usually what I do and works great (4 me anyway). The red can be difficult as well. It is best to tint it and let it set a bit cause it will darken as time passes however it will take a lot of coloring.
look into the following link this will help u
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=858073
Red does take a lot of coloring. I start a few days early adding more red each day as it darkens over time. Don't dye too much at once.
Black, I use Duncan Hines Dark Chocolate Fudge frosting for my black. Its not stiff, so you can't use the star fill in method; but I use nothing else. If you don't believe it looks black, look in my photos ... everything that is black is Duncan Hines dark chocolate fudge frosting.
I've seen in other posts for a deeper brighter red you can add Kool-Aid. If colouring MMF, you would mix it in after the marshmallows have been melted.
Also heard that Americolor is better than Wilton but I don't have personal experience with that. I've only ever used Wilton and I do find it takes A LOT!!.
For red I make hot pink and then add Americolor super red and it works really good, and black chocolate , you do not have to make to dark chocolate, andthen add the black I use wilton and that's pretty much it, I use to make those colors one or two days in advance, I hope this can help you
I would have never thought to add kool-aid!! Do I just add any red colored kool aide after I melt the MM?? Do I do the same to the chocolate for obtaining the black color??
I would have never thought to add kool-aid!! Do I just add any red colored kool aide after I melt the MM?? Do I do the same to the chocolate for obtaining the black color??
Yes, any red coloured Kool-Aid should deepen the colour so you wouldn't need to use as much paste.
And when I make Chocolate MMF, I usually melt the chocolate at the same time as the MMs. I just make sure it is near the bottom so it is touching the water and then mix really well after the MMs are melted so that all the chocolate has melted. Or you can just use cocoa powder sifted into the PS or both melted chocolate AND cocoa powder. Just make sure to use less PS if using the cocoa since it will replace the amount needed.
Red does take a lot of coloring. I start a few days early adding more red each day as it darkens over time. Don't dye too much at once.
Why not?
When I need red icing, I sock the Americolor Super Red to it and have a gorgeous, deep shade of red in just a few minutes.
Why do you advocate not doing it all at once? I'm just curious.
If I had to start icing colors days in advance, I would be in a world of trouble because I procrastinate.
Americolor Super Black and Super Red will color without using alot of color. Go get some you will be amazed how well these work. I used to try and use wilton but ended up using whole containers... not worth the hassle. Americolor is the way to go.
To make red I start with Americolor egg yellow, then add super red. For black I start with super black and add a small amount of violet. I let it sit a while for the color to develop. For a large amount of black MMF I start with chocolate MMF, then add black.
Red does take a lot of coloring. I start a few days early adding more red each day as it darkens over time. Don't dye too much at once.
Why not?
When I need red icing, I sock the Americolor Super Red to it and have a gorgeous, deep shade of red in just a few minutes.
Why do you advocate not doing it all at once? I'm just curious.
If I had to start icing colors days in advance, I would be in a world of trouble because I procrastinate.
I don't dye a whole batch of frosting. Jus noo more than about one and a half cups. The more you dye, the more red it will take. I have read a lot about Americolor and still haven't ordered any. I use Wilton; so ya, it takes a lot!
Chefmaster liqua gel is the best color I have found. It's concentrated so it takes very little and you get vibrant colors immediately. No bitter taste, no waiting for it to intensify, no starting with pink to get red or chocolate to get black. I get it locally but you can find it online.
I use Americolor Super Black and Red. It works fast and there's no bitter taste (like Wilton).
Americolor Super Black and Super Red will color without using alot of color. Go get some you will be amazed how well these work. I used to try and use wilton but ended up using whole containers... not worth the hassle. Americolor is the way to go.
This is what I use and it works GREAT!
I, too use Americolor Super Red/Black and it does work great. A tip I have found that helps is to start with small amounts of icing (like 1/2 cup) and start coloring that and gradually add more icing and color until you have as much as you need. The colors also deepen over time.
HTH
Michele
check this link, it might help:
http://cakecentral.com/cake-decorating-ftopict-608273.html
Chefmaster liqua gel is the best color I have found. It's concentrated so it takes very little and you get vibrant colors immediately. No bitter taste, no waiting for it to intensify, no starting with pink to get red or chocolate to get black. I get it locally but you can find it online.
What store do you get it in? I wonder if it's available in any Massachusetts stores.
I get it from Dixie (Dixie's Icing). She also teaches classes and sells some supplies. It's the coloring she uses for the icing she sells. Needless to say she doesn't have time to make it pink then red and wait for the colors to intensify before she puts the product in the bucket.
Watch this, is done with brown, but is basically the same thing.
Chefmaster has a great super red, that goes so deep you have to be careful cause it can look almost burgundy. Their black is great and they dont bleed.
Edna
This was really helpful!
http://www.cakecentral.com/article2-How-To-Color-Your-Icing.html
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