Tips for coloring icing is a valuable resource for any cake decorator. This comprehensive color chart of mixing colors to create new ones is priceless. And, it comes in very handy when working with buttercream or fondant. A simple and easy way to make many unique buttercreams or fondant icing for your next cake.
My Tip Thursdays on Facebook are usually generated by the questions and messages I get from my readers. In fact, most are new cake decorators. Recently, I had some interesting questions and request for Tips for coloring icing, both fondant and buttercream.
Now, if there is anything you probably know about me is that I love the color. In fact, I work with a lot of bold colors and play with a lot of color combinations. And, I have quite a collection of wedding cakes and sugar flowers in bold colors.
Tips for coloring icing – Fondant and buttercream (Save/Pin)
- Always start with the first color.
- Then, add second color one drop at a time, especially for pastel colors.
- And, when you're not confident - it’s better to mix a small batch to check the colors are right. Also, take note of the amounts you used.
- It is very difficult to recreate combined colors. So, it’s always better to have extra of the color than to run short of a color.
Since, if you run out of a color you may end up with a different shade, which may not be what you want. Therefore, it’s best to make a big batch or that color. - Color fondant a day or two before as they darken over time.
And, for deep colors, such as black and red - color a few days before as they really deepen beautifully. - In addition, for dark colors – stop two shades lighter giving enough time for it to darken.
- Buttercream Cakes
Coating a cake with buttercream is best done on the same day. Because the balance color in the bowl will be darker than on the cake and won’t match the color on the cake over time. So, do first, second and third coat with small intervals but not large time gaps. - Some colors may alter the taste of the buttercream – so, don't use colors with taste.
- Colors can also alter the consistency of buttercream. So, color first then add liquid to bring to consistency.
And here is today's Tip Thursday - on my Facebook Page -
you can see more Tip Thursdays here on the blog
You can save more of my Tip Thursdays here on Pinterest
Well, here is a chart I made for my self over the years - learning and making notes for future references.
Tips for coloring Icing
- Red + Purple = Magenta
- or Red + Orange = Vermilion
- and Red + Green = Brown
- also Red + Green or Brown = Terracotta
- Red + Black = Burgundy
- Burgundy + Royal Blue = Grape
- Pink + Violet = Fuchsia
- Sky Blue + Lemon Yellow = Turquoise
- Brown + touch of yellow = Teddy Bear Brown.
- Green + Yellow + touch of orange = Olive
- Rose + Christmas Red = Raspberry
- Pink + a touch of violet = Lavender
- Sky Blue + Violet = Navy Blue
- Orange + Rose = Persimmon
- Sky blue + lemon yellow = Teal
- Red + Blue + touch of Violet = Poinsettia
- or Red + Yellow + touch of orange = Poppy
- Ivory + touch of sky blue = Avocado
- Orange + touch of Peach = Apricot
- Leaf green + touch of Blue = Aqua
- Violet + Red = Plum
- Blue + Green = Aquamarine or Turquoise
- Yellow + Orange = Marigold
- Green + touch of Blue = Hydrangea
- Yellow + touch of Brown = Gold
- Lemon yellow + touch of leaf green = Antique gold
- Red + Lemon Yellow = Warm Gold
- or Red + Blue + touch of Violet = Poinsettia
- Red + Yellow + touch of orange = Poppy
- Blue + Green = Aquamarine or Turquoise
- Green + touch of Blue = Hydrangea
- Brown + touch of yellow = Teddy Bear Brown.
- Green + Yellow + touch of orange = Olive
- Yellow + touch of Blown = Gold
- Leaf green + Lemon yellow = Antique gold
- or Leaf green + touch of yellow = Pistachio
- Yellow + touch of Green = Sunny Lime
- Leaf green + touch of orange = Moss Green
- Black + touch of Royal Blue & White = Silver
- Forest green + Leaf green = Jade
And here is today's Tip Thursday - on my Facebook Page -
you can see more Tip Thursdays here on the blog
You can save more of my Tip Thursdays here on Pinterest
Don't forget to save this tutorial on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Connie
What do you mean when you write a touch of a color?
Veena Azmanov
Connie. A touch would be less than 1/8 teaspoon. I know that sounds too little but it is often the best to start. If necessary you can add more as needed. Hope this helps.
Aparna sameer ghela
How to get perfect red colour in whipped cream icing?can you help me Veena
Veena Azmanov
Personally, I prefer to airbrush the red rather than add it to the whipped cream. I avoid dark colors with whipping cream.
Kassandra
Thank you so much for this. Such a helpful chart.
Veena Azmanov
Thank you, Kassandra. So happy to hear you found this post useful. Thanks for coming back to write this feedback. Have a lovely day.
Okey
Pls how do I get champagne gold. Tnks
Veena Azmanov
Well it depends on the shade of Champagne- you will need to play with the ratio until you get what you looking for. I'd start with Ivory, a touch of brown, a little peach will bring a nice glow too.
Jummy
Hi Veena, pls what is the best way to keep fondant stuck to my cake without it melting
Veena Azmanov
Jummy sounds like you live in a place with high humidity? I do have high humidity here too and I keep it at room temperature. If I put it in the fridge it does have condensation when you take it out but that will dry out in a few hours. Just don't touch it. IF your cake does not need fridge then just leave it in a cool room. If possible with the AC on.