|By Adzuki3 (Adzuki3) on Wednesday, October 23, 2002 - 10:06 pm: Edit|
I am a Pastry Cook in NYC, and I have been asked to create a friends wedding cake. They want a very bold chinese red colored fondant. I have had great results with other colors, some quite unusual, but red is very hard to produce. Does anyone have an idea of what colors to mix?
|By Chefspike (Chefspike) on Wednesday, October 23, 2002 - 10:27 pm: Edit|
sorry, i went on google to find a color chart but found none that are edible.
wilton does have red red, and christmas red.
I'm color blind so I have no idea what those look like.
|By Pastrycrew (Pastrycrew) on Thursday, October 24, 2002 - 04:29 am: Edit|
Not sure what you are using. Atleast something as thick as gel so you don't loosen the fondant so much? Try a touch of black into it.
I use chocolate powder colors a lot. They are a bit expensive but don't thin out your medium. You may be able to incorporate enough of this into your fondant to get the color you need.
My 2 cents.
|By Ladycake (Ladycake) on Thursday, October 24, 2002 - 10:28 am: Edit|
I use powdered color. Here (central California) I can only get them in red, blue, and black. You mix them and have to let them sit several hours or overnight to let the colors fully develop. They don't change the flavor as much as the gels and pastes (are the pastes still available) and I can get stronger colors. I think the Chinese red may need a little yellow gel color added, as the red is deep with a very slight blue tint.
Hope this helps.
|By Adzuki3 (Adzuki3) on Thursday, October 24, 2002 - 01:54 pm: Edit|
I'll let you all know how it turns out.
|By Seawitch (Seawitch) on Wednesday, November 13, 2002 - 11:55 pm: Edit|
Supposedly there is a deep red colorant available at www.earlenescakes.com. Have not used it myself.