I'm doing a wedding cake this weekend, and they have requested it to be a "champagne" color. The wedding colors are very neutral - ivory, natural, nude, etc. I have ivory, mauve and brown gel colors, so I'm trying to get the right blend. Any suggestions, cake pros?

I would start by using the ivory (unless your BC has butter in it already then you may not have to) and then add a tiny bit each of the brown and pink.