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Food coloring - stained teeth! - Page 2

post #16 of 21
Thread Starter 
Although the problem isn't really solved, I loved all your responses!! You all made my day:) as an aside to all the laughter.... I experimented with Wlton and Americolor on my poor niece and nephew. I coloured two batches of buttercream the same colour (blue) - one with Wilton, one with Americolor. Wilton.... coloured teeth and tongue, Americolor... Just tongue! ... I did not check back a day or two later but it was a worthwhile experiment!

Thanks everyone!
post #17 of 21
Quote:
Originally Posted by danaci08 View Post

Although the problem isn't really solved, I loved all your responses!! You all made my day:) as an aside to all the laughter.... I experimented with Wlton and Americolor on my poor niece and nephew. I coloured two batches of buttercream the same colour (blue) - one with Wilton, one with Americolor. Wilton.... coloured teeth and tongue, Americolor... Just tongue! ... I did not check back a day or two later but it was a worthwhile experiment!

Thanks everyone!

That is weird. I use Witon colors and I don't have that problem at all. Once these colors are gone, I am making the switch but mostly just because they are deeper truer colors. 

post #18 of 21
I want to cake decorating method,with topping. I am beginner baker.
post #19 of 21
The secret to using highly colored buttercream without staining is to NOT coat your whole cake in the colored stuff. Frost your cake with your regular white bc, then get it good and cold in the fridge so it's hard and then add a couple of thin layers of the colored bc. (Refrigerate between layers) I do this for every cake I do that needs color. I have even covered chocolate bc with pink, blue and yellow bc by doing this. You don't need very much of the colored bc at all. Get the effect without the stains.

This obviously would not work for cupcakes...but on cakes it works great. HTH!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #20 of 21

Quote:

Originally Posted by as you wish View Post
You think the coloured teeth are nasty, just wait a day or two...

That's SOOOO Funny!   I was thinking the same thing, remembering the first time I covered a cake in blue icing.  Almost went to the Doctor to find out what internal 'hermit the frog' disease I had contracted.  Then I searched Yahoo..........thank the stars for "search".

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Fishing / Hunting
(12 photos)
Reply
post #21 of 21
Quote:
Originally Posted by carmijok View Post

The secret to using highly colored buttercream without staining is to NOT coat your whole cake in the colored stuff. Frost your cake with your regular white bc, then get it good and cold in the fridge so it's hard and then add a couple of thin layers of the colored bc. (Refrigerate between layers) I do this for every cake I do that needs color. I have even covered chocolate bc with pink, blue and yellow bc by doing this. You don't need very much of the colored bc at all. Get the effect without the stains.

This obviously would not work for cupcakes...but on cakes it works great. HTH!

That is such a good idea - thankyou for sharing your method :-)

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
Reply
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