jade8 Posted 9 Jan 2013 , 4:48pm
post #1 of

Hi everyone

 

After hearing so much about how americolor gel colors are so good, I went ahead and picked up a bottle of each color available. The problem I am having is getting colors right. I see so many bright and bold colors and wonder how its done. I use Fond X fondant and the color fades down to almost nothing in a matter of hours after adding color. when using the colors in buttercream(all butter) the colors are always off. I tried making a nice light pink and it came out peachy colored. Green came out almost grey like.The only time i seem to achieve some decent colors is when i color royal icing. If anyone can give some tips on how you color your icing/fondant I would appreciate it.

Thanks.

3 replies
shanter Posted 9 Jan 2013 , 8:05pm
post #2 of

This might help. I have not experimented:

http://www.buzzle.com/articles/food-coloring-chart.html

BakingIrene Posted 9 Jan 2013 , 10:07pm
post #3 of

This is too bad.  I used the Americolor and was very happy with them in buttercream (butter-sugar-milk-cornstarch and also shortening-sugar-corn syrup).  I had previously used Wilton paste in homemade fondant (sugar, gelatin, glucose, water) and also got good results. Tap water 24ppm calcium, all stainless steel or nonstick cookware.

 

So it makes me wonder, is there something you are using that might cause the colours to fade? 

 

Where does your drinking water come from? What kind of water treatment?  Are you using a Calgon system?  There may be residue on your bowls and utensils that fades the colours.

BlakesCakes Posted 9 Jan 2013 , 10:32pm
post #4 of
Quote:
Originally Posted by jade8 

Hi everyone

 

After hearing so much about how americolor gel colors are so good, I went ahead and picked up a bottle of each color available. The problem I am having is getting colors right. I see so many bright and bold colors and wonder how its done. I use Fond X fondant and the color fades down to almost nothing in a matter of hours after adding color. when using the colors in buttercream(all butter) the colors are always off. I tried making a nice light pink and it came out peachy colored. Green came out almost grey like.The only time i seem to achieve some decent colors is when i color royal icing. If anyone can give some tips on how you color your icing/fondant I would appreciate it.

Thanks.

 

Well, an all butter buttercream will be tougher to color because your butter most likely causes it to be yellowish to begin with--pink+yellow = peach and green+yellow=grey.  Your royal colors are bright because it starts out pure white.

 

Try adding a few dots of violet color to get it whiter and then add in your other colors. 

 

If your BC has no powdered sugar in it--if it's just butter, sugar syrup, and egg whites-- it will probably never get "jewel" tone with the liquid colors.  You can bump up the colors for that type of icing using powdered colors and/or candy colors (oil based, so they color butter based icings better).

 

Rae

Quote by @%username% on %date%

%body%