Another Food Coloring Question - Pink

Baking By hippiecac Updated 7 Jun 2016 , 2:43pm by ypierce82

hippiecac Posted 6 Jun 2016 , 3:26pm
post #1 of 6

I'm tinting 6 cake layers in varying levels of intensity (ombre). Planning on adding bright white and a dot of violet to batter to negate as much yellow as possible, but still have concerns about lightest pinks going salmon. 

My color options are: 

Americolor deep pink

Americolor soft pink

Americolor electric pink

Has anyone had greater success with any of those specific color in this type of application? 


5 replies
ropalma Posted 6 Jun 2016 , 4:00pm
post #2 of 6

You should start with a white cake batter.

hippiecac Posted 6 Jun 2016 , 4:34pm
post #3 of 6

Yes, my cake batter is white and as I said I'm adding bright white and a dot of violet to negate yellow.  

My question is if any of the pinks I mentioned bake up better without turning salmon. Thanks.

ypierce82 Posted 6 Jun 2016 , 4:52pm
post #4 of 6

The Electric Pink baked up nice for me and it did not have any weird tones to it. I would assume that the lighter the color choice, the more risk there is to getting a color that you may not want. The soft pink may end up salmon because it is already a light color.

hippiecac Posted 7 Jun 2016 , 1:31pm
post #5 of 6

Tried Electric Pink & it worked like a charm. Thanks ypierce82!

ypierce82 Posted 7 Jun 2016 , 2:43pm
post #6 of 6

That is great! You're welcome!

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