I have heard that there is a solution (a light guard or screen or something) used in bakeries that prevents the color degradation that fluorescent lighting causes. I can't keep lavender/violet icing or fondant the desired shade I make it to save my life! Rose and pink also degrade terribly....so that when I make my bow loops or other elements early in the week, they are a different shade from the same batch of remaining fondant that I later need to use on the cake.

Does anyone here use lighting shields or whatever the solution may be?

Thanks.

If I want to keep my colours vibrant in light I dust them with dusting powder. They keep their colour very well.

That's a neat suggestion, but some weekends I have 35 cakes due. I don't have time to be dusting bow loops with dusting powders.

I have excellent success using Chef Master No Fade Purple & Pink.

I've left fondant and gum paste items colored with these sit under fluorescent lights for long periods and not seen fading.

Rae

Here's why red fades (and since purple is red+blue, why purple fades)....it goes back to the 70's: http://cakecentral.com/cake-decorating-ftopict-653200-red.html+dye

Excellent, Rae...I use Chefmaster colors but haven't seen the No Fade ones. Thanks!

Rae - where do you get your no fade purple from? I just did a quick search and can't find that color. I need it for this coming weekend! (thanks!)

Hi, Cindy!
Not sure about getting it this weekend.........I bought mine from a vendor at Convention 2 years ago.

I found it online at Pfeil & Holing, scroll down and you'll see both the no fade purple and no fade ribbon pink. I have the large bottles. The colors are thinner than some gels or pastes, but you don't need much to get good color, either.

http://www.cakedeco.com/cgi-bin/webc.cgi/st_main.html?p_catid=56&page=2

HTH
Rae

Thank you so much, I will see if I can get it in time.