Monday, 9 December 2013

Christmas Reds

So, last week was pretty busy. Four cookie classes in 6 days; I worked out that I baked close to 700 biscuits and made over 6kg's of royal icing. This week is easier - just 30 or so mini Christmas cakes. It'll be a breeze!

Last year I was completely over the combination of red, white and green by the time Christmas day arrived, and I was determined not to use those same colours again for this year's Christmas cookies…do you think I succeeded?

Clearly not. But the addition of pale green made it seem fresher to me. And I also enjoyed working with the combination of red, white and brown.  

But next year - definitely something different!

While we're on the subject, though: let me just share with you a bit about reds. 

I usually use a combination of Red Red or Tulip Red and Super Red to get a fresh, true red like the one in the cookies above (Cake Flora or Americolor gels). 
You have to use a lot of colorant to achieve a decent red, so it's preferable to use Tulip Red which is not bitter (and to my eyes, indiscernible from Red Red). 

In the picture above, from left to right: Xmas Red, Tulip Red, Red Red and Super Red. 

Xmas Red? Not really - more like Xmas pink. But a cheery pink, at least! 

Ok, I'm off to bake some more fruitcakes. 

Happy decorating!

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