This morning I colored 4-1/2 quarts of icing red for an upcoming cake show. (I was working with a woman who has a cake decorating school.) We used 4 Wilton red gel and quite a bit of Americolor red. It was still dark pink. Hopefully, it will deepen tomorrow. (We just went with the way it was because it is for a KupKake Korner for kids.)
This illustrated AGAIN that it is almost impossible to get a true RED that performs well and tastes good. My advice to anyone who needs large quantities of red (or black), BUY IT THAT WAY.
When it comes to the darker colors (red, deep blue, etc) I try to make containers of it with extra butter cream so I have the stuff on hand.
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