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Reviewed by Kate H.
Verified Buyer
Level of Experience
- Beginner
Type of Decorator
- Hobby/Home Decorator
Bright red icing is no easy feat
Bought this to colour Swiss meringue buttercream for a ladybug cake. If I had have known how difficult it is and how much colour you need to use to get bright red, I probably would have just bought red buttercream.
The final colour actually turned out really good but to get this I had to:
-make the icing 2 days in advance allowing it to intensify
-use 1 and a bit bottles of colour
-microwave batches of icing (which intensifies the colour) and then mix them in
Doing all this significantly impacted the taste and texture of the icing. My children actually didn't like the icing by the end and commented they preferred the green icing (which was exactly the same, just hadn't been coloured/messed with to the same degree).
I've learned since that it's best to have a fat soluble (rather than water soluble) food colour for buttercream, so I might try to get my hands on that if I do this again.
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| Overall Quality of the Product |
Rated 4 out of 5
|
|---|---|
| Colour |
Rated 2 out of 5
|
| Taste |
Rated 2 out of 5
|
| Usability |
Rated 3 out of 5
|
| Value for Money |
Rated 2 out of 5
|
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Cake Decorating Central
Hi Kate
Unfortunately some colours such as red and black are alot harder to get no matter what brand of colour that is used. Sometimes it is best to part colour your icing and let it bloom for 10 minutes and then continue to add colour after this time. Also if colour a very small amount of the coloured buttercream and then heat in the microwave for 15-30 secs and add this to your buttercream can be effective.
Thanks for sharing your experience.
Kind regards kylie