I have been baking for the past 2 years and have never run into this problem..Two weeks ago I made a kelly green color butter cream I noticed when I took it out of the fridge to soften it was almost two different colors....I just made tan butter cream and it is doing the same thing..I just mixed it back up with the mixer and it looks ok but I'm concerned of the two tones I May get on the cake once I frost it....what would cause this??
The green truck icing also didn't crust which I believe was due to high humidity that day.
Any ideas on the color problem?
Thanks in advance!
Try mixing the color with a spatula and see what happens. I use a 9 in Wilton straight spatula and have never had that problem. Also-what brand of food coloring do you use? Once I used the store brand and had issues with it.
I'm using the wilton gel colors which I have always used. It looks fine now that it is mixed, just hope it stays that way once it crusts.
Thanks for the fast reply!
That's the same coloring I'm using right now. I noticed when I would use the Great Value brand I would have issues. I seem to be doing better using the Wilton gel colors and a spatula...let me know how yours turns out ;)
Once I mixed the color up again after taking out of the fridge it seemed to be okay!
Here is a photo..Hope this works...
marble cake with a chocolate mousse filling and buttercream
Good job-FYI I LOVE that theme!!!