Getting A Champagne Color

Decorating By blueydmom2004 Updated 10 Jul 2009 , 8:14pm by blueydmom2004

blueydmom2004 Posted 10 Jul 2009 , 5:52pm
post #1 of 5

How would you get a champagne color for fondant and buttercream? And if I was to cover a cake with fondant would it be better to ice the cake in the same color buttercream or would any color work since it wouldn't be seen until the cake was cut?

4 replies
indydebi Posted 10 Jul 2009 , 6:56pm
post #2 of 5

I tell brides than tan, beige, cream, off white, ivory, champagne ... it's all the same color to me. In BC icing, I use the cheap brown vanilla to achieve the color.

blueydmom2004 Posted 10 Jul 2009 , 8:13pm
post #3 of 5

Thank you very much. I feel the same way about the color...but didn't want to sound crazy lol! That's what I was thinking about doing with the buttercream was to use the non-clear vanilla. Thanks again!

blueydmom2004 Posted 10 Jul 2009 , 8:14pm
post #4 of 5

Thank you very much. I feel the same way about the color...but didn't want to sound crazy lol! That's what I was thinking about doing with the buttercream was to use the non-clear vanilla. Thanks again!

blueydmom2004 Posted 10 Jul 2009 , 8:14pm
post #5 of 5

Thank you very much. I feel the same way about the color...but didn't want to sound crazy lol! That's what I was thinking about doing with the buttercream was to use the non-clear vanilla. Thanks again!

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