Help!! How Do I Get Football Brown Icing?!
Decorating By kmarsh Updated 26 Oct 2005 , 5:54am by tastycakes
I'm in the middle of making a football cake and can't get the icing to get brown enough - you know...the dark brown of a football. I've got the wilton brown and have put half of the bottle into the icing and it's not turning anything past a light dirt color. Can I mix it with other colors or what do I do? In fact, I even tried a little black and it didn't do much!
Although I have never made brown from white, I know that when I had to make black and couldn't use chocolate (little girl is allergic) - I started turned icing ivory and went from there with the black. When it was a darkish gray looking, I let it sit and it turned a really pretty black after a little while.
Hope this helps.
You can add a little black to the brown to get it to darken. 
Make a batch of Wilton's chocoltae Buttercream Icing.It goes really dark chocolate brown!!
Well, I must say they call me a newbie to this website for a reason! Hee...hee! But, I'm a bit disappointed b/c what if you didn't want chocolate icing? My brother wanted a red velvet football cake and although I think the chocolate icing on it will taste fine I think that the cream cheese or a buttercream would have been better. Is there no other solution to getting a rich brown other than using chocolate?
my first thought would be to airbrush it if you don't want chocolate. but, i'm guessing that isn't an option for you. you could experiment with painting the surface of the icing after it has crusted using paste color diluted with water. i'm not even sure this would work, try it on a plate that you smooth a patch of icing on. ...it's just a thought!
It may be too late but another idea is to leave the cake unfrosted. It should be a nice color...add a little brown to the batter before baking if you need too and accent it with white frosting like this one...
http://www.wilton.com/recipes/recipesandprojects/add_pans/game.cfm
Is football brown The same as basketball brown?
Make a batch of Wilton's chocoltae Buttercream Icing.It goes really dark chocolate brown!!
I bet you made it with cocoa, not the melted chocolate, right? I find that the Wilton recipe when made with the melted chocolate, doesn't go dark enough.
I have never been able to get a true brown when using the Wilton brown and white icing, I always have to add cocoa. Otherwise it comes out a sort of a goldy brown, not a true "football" brown.
Hugs Squirrelly
I just made some butercream with Nestel's "Pre-melted" chocolate. It was delicious and my customer loved it, she said it wasn't overly sweet likt other chocolates. And no, it didn't turn dark brown, more of a medium. OOOH, it was good stuff, I made Hazelnut cake with those little bottles of flavor and crushed Hazelnuts. For the filling, which was basically icing, but I wanted to jazz it up, I added more crushed Hazelnuts, a drop of 2 of the flavoring, and some mini chocolate chips. Customer called me right after the party to RAVE!!! Nothing like a well-doctored box cake!
ANyway, I'm all off topic. Time for bed.
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