I made a basket of roses cake today and it turned out pretty nice, or at least I thought so. Anyway, it was hot so I decided to set it in the refrigerator till time to take it to work tonight to guard against melting.
I opened the box to make sure it was still ok and that is when I realized that my purple roses were now two-tone, the color seemed to have separated into a pink and blue weird mess. The only thing I can figure is that the cake sparkles that I put on the cake did something because there is still leftover icing in a bowl and it is fine. Has anyone else had this happen? I am going to take the cake to her and if she wants, I am going to redo it in the morning.

Cindy

That is odd....the only thing I can think of is that the humidity always effects icing, so maybe going in and out of cold and heat did something to the colors. I know I have to decorate in an air conditioned room, or forget it. Hope it works out better for next time!

Was the picture taken before or after the roses changed, because the cake and roses are beautiful.

The picture is before. The color changed before I put it in the refrigerator. She really would have been happy with drop flowers, but I decided to do the roses because it is for a 96year old woman and I wanted it to be special. The best laid plans!!! I am totally sick about this, but I am just going to see what she wants me to do. At least I'm off work tomorrow and will have time to redo if necessary. I just couldn't this afternoon as I had to sleep for a while before work tonight....

Cindy

I have had something similar happen when I used the Wilton pink ( I think it's called "rose petal pink").

When mixed with lavender, I had roses turn out splotchy and speckled(Looked OK to start with). It had also done this in my extra icing which was just stored in a plastic container on the counter. - I stirred it up a bit, and it looked OK, but I ended up throwing it out. I didn't want to risk it turning again.

Once I added just a bit of pink to a green to tone it down a bit..after a couple hours there were little specks of red throughout the green. No other colors from the same batch of icing did this - just whatever I added the pink to.

Also, the pink seems to be fine on it's own. I just don't mix it with anything anymore. Actually, I tend to use red to get my pinks now - I really don't use it at all anymore.

Sometimes colors just do weird things!

The cake looked beautiful, by the way. Hopefully you can fix it up ---or maybe it looks just fine to others!

Anne

sometimes exposure to light and exposure to air can make purple icing color turn blue, it's happened a couple times to me, i flouresent lights make it worse

Personally, I think your flowers looked really nice....makes it unique when they aren't all the same. But, I can understand your frustration.

I only finished classes a few months ago, and had the same problem with my purple too. My instructor says that temperature, light and humidity will affect your icing, that's why they suggest not to put it in the fridge unless absolutely necessary. Mine got the two-tone thing when it got cold.

Sorry this happened!! Good luck next time!

Using milk instead of water in the buttercream keeps the purple icing from turning blue. The cake is beautiful just as is.

I made 100 lavender roses for a wedding cake and the first half held their color and the second half turned blue. it was all the same batch of icing, but I've read on here (the week after I started the roses) that purple icing has this problem. I even tried covering them with foil to keep the light out, but it didn't help.