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Old 05-17-2010, 07:05 PM   #21
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When I want to get deep reds or blacks in frosting, I use powdered food colors. They are much more vibrant in a high fat frosting than gels or liquids. Just make sure you dissolve them completely before adding to your finished frosting.
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Old 05-17-2010, 09:46 PM   #22
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I sure hope we are going to get a picture!!
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Old 06-05-2010, 01:48 PM   #23
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So Andy, how did this cake turn out, or did it ever get made?? Inquiring minds need to know.
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Old 06-05-2010, 02:01 PM   #24
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Coincidentally, the cake was just made today. We bought a small jar of Wilton red coloring for the frosting. It was disappointing that we did not get the RED RED RED we wanted. It was more like a dark pink.
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Old 06-05-2010, 02:03 PM   #25
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Quote:
Originally Posted by Andy M. View Post
Coincidentally, the cake was just made today. We bought a small jar of Wilton red coloring for the frosting. It was disappointing that we did not get the RED RED RED we wanted. It was more like a dark pink.
Did you use the gels??? I've never had a problem with the gels being a true color... Hmmm interesting...
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Old 06-05-2010, 02:05 PM   #26
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Geeze, I must be psychic or sumpin!!

Sorry the red wasn't red enough. Do we get a picture anyway??
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Old 06-05-2010, 02:06 PM   #27
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Geeze, I must be psychic or sumpin!!

Sorry the red wasn't red enough. Do we get a picture anyway??
You are Sumpin!!!
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Old 06-05-2010, 02:15 PM   #28
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It's actually not finished yet. Still have to put on the seeds and the greens . SO says "no picture" . She doesn't want to immortalize her less successful works on the internet.
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Old 06-05-2010, 02:26 PM   #29
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It's actually not finished yet. Still have to put on the seeds and the greens . SO says "no picture" . She doesn't want to immortalize her less successful works on the internet.
DANG......tell her she should join the club of the "less than perfect" here.
There are many of us!!
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Old 06-05-2010, 02:28 PM   #30
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DANG......tell her she should join the club of the "less than perfect" here.
There are many of us!!
Speak for yourself...
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