|By Tomculb (Tomculb) on Wednesday, June 25, 2003 - 01:29 pm: Edit|
I have a client who wants a wedding cake with buttercream that he wants to have the color of burgundy, as he says "deep red". Any thoughts on where to begin? I want to try to avoid artificial colors. Any formulas on the tried and true reduced beet juice?
|By Corey (Corey) on Thursday, June 26, 2003 - 01:11 pm: Edit|
use poudered food coloring.
|By Ladycake (Ladycake) on Tuesday, July 01, 2003 - 10:06 pm: Edit|
Use powered food coloring... I repeat! I've tried everything and it is the only thing that makes a good deep color without a disgusting flavor or change in consistency.
Use powdered food coloring!
|By Corey (Corey) on Wednesday, July 02, 2003 - 02:28 am: Edit|
|By Chefrev (Chefrev) on Wednesday, July 02, 2003 - 02:34 pm: Edit|
Where can one find powdered food coloring? All we have in local stores is paste or liquid (ugh!)
|By Corey (Corey) on Wednesday, July 02, 2003 - 08:38 pm: Edit|
check out places like: http://www.pinenose.com/prfoco.html
candy makers and bakers mostly use them.
check out the nice blood red at candy makers.