Inspiration for this birthday cake was from Buffy the Vampire.
and we added a few sugar cookie stakes to go along with it.
For this cake the RED icing was my base color , so after it was on the cake I let it
dry out a little before adding the black.
So I get a little nervous when a cake order comes through and the color listed is RED. I would like to say RED is probably the most difficult color to work with. Not enough RED and you get the color Rose. The wrong shade of Red and you might get a hint of orange. I have now found 2 different RED's that I like.1.Wilton's- food coloring "red red" - you use the whole container to get a darker true red.
2. Adams Extract- food coloring "red" -this works well on a stiff icing. If you icing is already too thin. you will see the sugars separate.
I have come to understand two things with RED icing. #1 Rule is after mixing the color in, LET THE ICING SIT. the color will get darker and it gives it more time to settle as a mixture. and the 2nd Rule of thumb is to make sure ALL other icing you are putting on as decorations near your RED have dried out and almost hardened or the RED will bleed into the other colors. If possible start with your Red first, and let it dry before moving on to a different color.
"FAMOUS" I'm not sure if I have ever seen this brand in a store. But I guess I'm a few years late on this one. Cut outs in shapes like this start in either a round or square pan and I free hand the cut of a picture or logo. For this cake the RED food coloring was added last. I let the black and white slightly dry so the RED would not bleed.
