I have been involved in a baking project for StockFood-my daytime dream-job employer. Earlier in the year I had sworn off cakes. However, I was asked to make homemade cakes and frostings, maybe some muffins, and the list keeps growing. I love to bake and experiment, therefore it was easy to get excited about this new project. With Valentine’s Day in mind, I made a mini heart shaped cake and a pretty pink frosting was used. I was then asked to make a “beautiful” red frosting. Well, that is something that even the experts have a problem with. I even asked for help from the test kitchen professionals of the International Association of Culinary Professionals. Here is what I called “Red Frosting – Test 1.”
To start -White Frosting-Red colorings & Cocoa. Since I did not want to spend a lot of time making a buttercream from scratch, I used a Duncan Hines whipped white frosting as my base.
Step 1 – added 2 Tbl Wilton Rojo decorating icing from tube to white frosting = pink.
Step 2-added 8 drops Red Food Color-McCormick & 1 tsp Wilton Red no taste gel = darker pink.
Step 3-added 1 Tbl Droste-Cocoa for baking & drinking = dark rose
Comparison-trying for rojo (red) likeness as in the Wilton tube..not even close!
Letting it rest-some recipes recommend 2 days for it to darken..seriously???
No change – 31 hours later – added more red from the tube…getting desperate
43 hours later…. it didn’t work….but delivered it to the studio just for fun…
Start to finish-ended up with a beautiful dark rose frosting.
Some of this was used on cupcakes. I will have to share pictures later of the frosted cupcakes, once they are processed and placed into our imagery collection. At that point I will show you what a very talented professional photographer can do with icky looking stuff!