|By W.DeBord on Friday, June 16, 2000 - 08:30 am: Edit|
It's hard to get certain dark colors like black and red but eventually you can do it with frostings. I want to get a true red with cigerette paste, does anyone have a trick or is it just not achievable?
No matter how saturated you go, dark pink is the best you can get? Using paste colors.
|By amy on Friday, June 16, 2000 - 01:04 pm: Edit|
What's cigarette paste?
|By Panini (Panini) on Friday, June 16, 2000 - 05:49 pm: Edit|
Does it turn pink after cooking? I'm wondering about the alcohol. What about powder color, or the gel colors? Can you add the color to the liquid ingredients before mixing? This paste is what your using for striping roulades right?
|By Raine on Friday, June 16, 2000 - 06:46 pm: Edit|
Have you tried using cocoa powder? It won't be true red, more like burgandy (similar to red velvet cake). Are you using Christmas red? If so, that is more of a pinkish red than a true red. Also, if you whip a color into anything the color will lessen, it is best to add after mixing.
Just a few ideas.
p.s. Using chocolate as a base, lessens the nasty taste of food coloring in black.
|By W.DeBord on Saturday, June 17, 2000 - 08:06 am: Edit|
Oops, I meant I used gel color, "red red" I think it's called. Cocoa powder or adding a drop of purple may darken but it doesn't give a true red. It is a dark shade of pink before and after baking. The heat doesn't turn it red like it does with frosting.
The book I'm working from (herme) doesn't have a true red either....although I don't know it he wanted red or pink joconde stripe.?
I still haven't bought powdered colors....I was wondering if they are stronger?
|By Panini (Panini) on Saturday, June 17, 2000 - 05:49 pm: Edit|
what about the paste colors? They are cheap enough to test. Chef master has a red red.
|By Raine on Sunday, June 18, 2000 - 02:35 am: Edit|
W.DeBord, you are using a liquid gel (squeeze bottle)? If so I agree with Panini, go to the paste color (jar). It's a little more expensive (about $5 extra) than the liquid gel, but a lot more powerful, and is good to use if you are worried about the consistance or liquid content.
|By W.DeBord on Sunday, June 18, 2000 - 08:57 am: Edit|
I used chef master gel color red red, not a liquid. Maybe this is something you have to experience (in the same type of application)to understand what I mean.?? The answer is not quite as simple and obvious as you may think it seems to be.
|By Panini (Panini) on Sunday, June 18, 2000 - 02:55 pm: Edit|
I understand what you are talking about completly.
I use to make pink hippin butterflies, I use to make the mix red. I was just wondering if the paste had alcohol, I believe this is the culprit.I may be wrong.
I also would like to see your recipe, I think if you color your liquid ingredient, the egg might encapsulate the color. I'm not sure though. I know this is not going to be an easy fix.
we may have to substitute.
|By W.DeBord on Sunday, June 18, 2000 - 11:27 pm: Edit|
I'm using the recipe from Hermes' book, if you have that. I don't think there is alchol in gel colors? Substitute what (recipes or type of color) ?
|By b.mccue on Monday, June 19, 2000 - 07:55 pm: Edit|
We use the red red gel and mix it 24 hrs ahead of time and by then it's a nice dark red.
|By Country Baker on Monday, June 19, 2000 - 09:33 pm: Edit|
You might try the powdered colors from Wilton. I sometimes use a combination of powdered and paste. I don't think the gel gets as dark as the powder and paste. Also the color does get darker the longer it sets.
|By Panini (Panini) on Monday, June 19, 2000 - 09:50 pm: Edit|
Well there you have it.
thanks b.mccue, you probably just saved W.DeBord alot of time.
|By W.DeBord on Tuesday, June 20, 2000 - 08:08 am: Edit|
That's rather obvious since you have to do that with frosting....da, I better wake-up and smell the coffee!