Jolene5472 Posted 3 Apr 2011 , 10:20pm
post #1 of

Im not sure what I am doing wrong, so ANY help would be appreciated!

I am looking to create a vibrant, rich purple colour for both buttercream and fondant. I have used Wilton's "Violet" gel colour and added it to my Fondx white fondant, only to have it turn a light blue hours later. So frustrating! icon_sad.gif

I make my buttercream icing with butter, milk, and powdered sugar (amongst a couple other ingredients), and the purple colour also fades!

How do I achieve this rich, vibrant purple in fondant and buttercream that I am looking for?

Thanks so much in advance!

15 replies
sugardugar Posted 3 Apr 2011 , 10:49pm
post #2 of

hmmm odd!!! I use Wilton's Violet and it seems fine BUT I rarely get the shade I want without adding red or pink. It never fades though so try that out for now.

I pretty much recommend moving onto a new purple colour! If it happens all the time it's probably just the jar of colouring itself: either that specific batch or their Violet in general.

CWR41 Posted 3 Apr 2011 , 11:38pm
post #3 of

If you are working near a window (sunlight) or flourescent lighting, pinks and purples tend to fade. It can be common for the red in pink to fade, and since purple also has red in it, once the red fades, blue becomes the dominant color that's left.

romansfamily Posted 3 Apr 2011 , 11:59pm
post #4 of

it is not the coloring you are using. I had the same problem with gumpaste try adding a teaspoon of baking soda per pound of fondant and you will keep your purple without it turning blue thumbs_up.gif

romansfamily Posted 3 Apr 2011 , 11:59pm
post #5 of

it is not the coloring you are using. I had the same problem with gumpaste try adding a teaspoon of baking soda per pound of fondant and you will keep your purple without it turning blue thumbs_up.gif

Jolene5472 Posted 4 Apr 2011 , 3:48am
post #6 of

Thank you for the suggestions! I'll have to try them out! I do have one question though- if I need to cover the entire cake with purple fondant, won't the baking soda alter the taste? I'm looking for that bright grape purple colour.

Thanks again!

TexasSugar Posted 4 Apr 2011 , 3:05pm
post #7 of

Invest in some Crystal Colors. I tested one of the purples last summer and it didn't fade. icon_smile.gif

VaBelle Posted 4 Apr 2011 , 3:26pm
post #8 of

I read once that someone said they airbrush the more difficult colors like purple, red, or black. If you don't have an airbrush, I would think those Wilton Color Mist Food color sprays would work. I haven't used them to cover a cake yet, but I've thought about it.

jewels710 Posted 4 Apr 2011 , 3:30pm
post #9 of

I have used Americolor "Regal Purple" several times in the past without it fading.
Just another option.
Good Luck.

johnson6ofus Posted 4 Apr 2011 , 4:03pm

I actually made the "grape jello" fondant, and added americolor burgundy to it--- very nice purple with zero fade.

Kiddiekakes Posted 4 Apr 2011 , 4:18pm

Jewels710 is exactly right....Americolor Regal Purple will give you a better purple than violet..Violet will turn grey but the regal doesn't it stays a nice royal purple..Try that!!

Chloedog Posted 21 Sep 2013 , 2:29am

I realize this is an old post, but wanted to share what I learned recently.  I was at a cake supply store near Minneapolis, MN and was looking at their colors, also looking for a purple that would actually look purple.  They had a sign up that said if you use MILK with your frosting the violet will turn blue.  I haven't used it since seeing that sign, but have since stopped using milk and only use water with my frostings and seem to be getting a truer shade for other colors, too.

Chloedog Posted 21 Sep 2013 , 2:31am

Although, I did do burgundy tonight and it turned light grey after originally being light burgundy -- no sun exposure, just indoor kitchen lighting.

Llchef Posted 2 Jun 2014 , 12:25pm

I made 50 cupcakes with regal purple and they all turned blue within 2 hours.....help

Llchef Posted 2 Jun 2014 , 12:27pm

Just made 50 cupcakes using regal purple and they all turned blue

indydebi Posted 5 Jun 2014 , 3:47pm

Here is a couple of links that explains why.  It all has to due with the red fading (purple minus red = blue).  Milk has some color in it (it's not a pure white .... seriously.)  But I remember when the red dye issue happened and it caused havoc among us all.

 

Ahhh ... the advantage of being hold and having lived thru history!  LOL!
 

http://cakecentral.com/t/661436/black-food-paste-turned-fondant-forest-green-twice

http://cakecentral.com/cake-decorating-ftopict-653200-red.html+dye 

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