I have an order of 100 cookies due Thursday morning. The base is a bulldog red and I don’t want to tell yall how much red gel coloring I’ve had to add to basically get a clay pink color! I do not get it! I need to start flooding tonight but there’s no way with it being this shade. It feels illegal (somewhat joking…) to add anymore dye and I don’t have time to order red powder online. PLEASE PLEASE tell me it will darken from this clay brick pink to a darker red if I let it sit overnight ðŸ˜ðŸ˜ðŸ˜ and if you just know I added about 2 entire little jars of Wilton’s no taste red. Maybe 2.5 jars…and yes I know Wilton’s isn’t the right one to use for red but I have no time now!
by ProgrammerSmall2408
8 Comments
Do a smear test. Smear a little on some parchment and see what color it dries
It’s possible you’ll get bleeding from the dye if you used too much. At least that’s how it worked with buttercream. If it’s not the right color and the order isn’t due till Thursday, I’d recommend scrapping it and starting over. I was never good with it, but theres certain color combinations you can use to brighten colors. Maybe try googling that if no one with more knowledge on color theory comes in.
I’m not sure if it’s anything like butter cream but you can add some cocoa powder to get it a deeper red.. maybe
Sorry not much help but red is a terrible colour
Yes your icing will get darker after it sits. I often ice my cookies and will see significantly darker colors after they set.
Pull out a pretty big glob of it and microwave it. The glob will be darker and then you mix it with the rest. If it still not dark enough…repeat.
You can add a little brown to deepen it as well. I hate red 😩😅
It is what it is this time, I wouldn’t add anymore dye. But in the future I would consider a different brand of gel. I use very little red with chefmaster or Americolor.
My mom said when she used to decorate cakes that if she added too much red dye at one time it turned pink. No matter how much more you added it was always pink if she added too much right away. She said she had to add the tiniest amounts and be careful not to add too much at once, sometimes only a little bit on a toothpick. That was for buttercream I don’t know if it’s the same for royal icing but might be worth a try