Correcting Too Reddish Brown

Decorating By Lorea Updated 10 Sep 2008 , 4:50pm by Lorea

 Lorea  Cake Central Cake Decorator Profile
Lorea Posted 10 Sep 2008 , 6:37am
post #1 of 5

Hi!

Sorry if this has been asked before - I did a search and couldn't find the answer.

I am trying to make a Louis Vuitton purse and the brown that I have (chocolate brown) is too red. What would I need to do to make my fondant less red? Thanks!!

Oh, and if anybody has any great tips for making a LV purse cake (like making the zippers, handles, etc), I would REALLY appreciate them!!

Thanks!!

Lorea

4 replies
 lilyanddayne  Cake Central Cake Decorator Profile
lilyanddayne Posted 10 Sep 2008 , 1:45pm
post #2 of 5

The only thing I have found to work is by adding cocoa powder to buttercream. I'm not sure if this will work with fondant. Maybe you need to keep adding brown color, americolors work the best in my opinion. Hope you find your answer.

 PGray315  Cake Central Cake Decorator Profile
PGray315 Posted 10 Sep 2008 , 1:52pm
post #3 of 5

A bit of "green" will balance out the red in your brown.

 jjkarm  Cake Central Cake Decorator Profile
jjkarm Posted 10 Sep 2008 , 2:05pm
post #4 of 5

Yes, add a little green. Green is red's complimentary color and will dull the redness in the brown color. thumbs_up.gif

 Lorea  Cake Central Cake Decorator Profile
Lorea Posted 10 Sep 2008 , 4:50pm
post #5 of 5

Thank you!!

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