Cake Icing tips from Joanne of Cupcake Chic
28 Apr
Courtesy of Cinnamon Square
We get lots of emails from WGA readers (sorry if it takes awhile to reply!), but I thought this one from Rebecca of California may be of interest to everyone -
What it the best idea for Red Icing? How would you recommend making the Red as I always have problems with that color. I am making my sister-in-laws wedding cake and I watch Cake Boss all the time but I never hear them say the best way for colors… Any advice you be greatly appreciated…
Thank you
Rebecca Delgado
Adelanto, CA
Since I’m not much of a baker, I asked Joanne from Cupcake Chic to kindly answer the question:
There are many forms of “red icing”, for example, you could mean buttercream, royal icing or even fondant “icing”. The easiest and probably most economical way is to use artificial colouring, preferably a gel paste.
The fondant is the simplest – just dab a toothpick into the tube and smear it into your kneaded fondant ball and knead it so you can blend the colour smoothly.
For the buttercream and the royal icing, red can be a rather tricky colour to achieve as it requires copious amount of colouring and too much colouring will alter the taste of the icing. A solution would be to use Wilton’s “no-taste red”, although it does take quite a bit of colour for a true red to come through. My personal favourite is to use “SUPER RED” by Americolor – the result is a fabulous deep red that requires much less work.
A small tip though – if you leave it to stand overnight, the red shade will deepen.
Thanks for this Steph. I’m in Brisbane and was thinking for baking the cake for our Australian wedding as it is a small one. Good tip Joanne!
Thanks Emma! Enjoy your baking!!