How Do I Get A "champagne" Color Of Fondant/buttercream

Decorating By LovestoBake8587 Updated 22 Jul 2014 , 7:33pm by Dayti

LovestoBake8587 Posted 22 Jul 2014 , 2:33pm
post #1 of 4

Does anyone know what combinations of the Americolor gel I need to use to get both fondant and buttercream a champagne color?  

3 replies
cai0311 Posted 22 Jul 2014 , 3:35pm
post #2 of 4

AFor champagne color I use Wilton Ivory. Just keep adding a little at a time until you get the color shade you want.

LovestoBake8587 Posted 22 Jul 2014 , 3:41pm
post #3 of 4

Okay ... so what do you use when you want ivory?  I use the ivory color (Americolor) for ivory.  So for champagne would I just add a little more?  

Dayti Posted 22 Jul 2014 , 7:33pm
post #4 of 4

I would also use ivory, and maybe a little yellow too. Adding just more ivory would get you to a caramel colour if you're not careful I think. If you Google "Pantone Champagne" and look at the images, lots of different shades will come up. There is no right way of mixing a kind of have to play around with it, according to the exact colour you are looking for or trying to match. 

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