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?

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.

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!

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!

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!