I have used CMC for a long time now but usually been on white or black and the last couple of times I have used it in grey icing after a day or so it goes greenish in colour also I used it on dark pink and it went peachy. The icing in pastel colours doesnt seem to retain its colour. Why do you think this is? I have made some black flowers and the bottom petals keep falling off, made the icing thicker but this made it worse so made them extra thin, do you think it maybe because the icing is black and you have to add a larger amount of food colour and need more CMC because do not have a problem with the white flowers at all!!
i agree that CMC does appear to affect some colours. purple is another one that changes when CMC is used. i have moved away from CMC altogether (apart from glue) and now use gumtrag in all my recipes
I decides to make a pigeon and as u know the light grey went green so I redone it without anything in it just fondant icing and it still went a slight shade of green.. does anyone know why??