I'm having my first SMBC experience, and boy, has it ever been a learning curve! I keep running up to my computer and this site to search these threads, and have found answers to SO MANY of my questions and issues!

I've got a large batch of SMBC that I've tried to color "mauve." I've used a TON of color in it, but it just doesn't seem to want to get a little darker or brighter. Is this typical of SMBC? My RI and BC have taken color so easily in the past.

Any tips for adding color to SMBC? Thanks!

So, I refridgerated it overnight, then took it out this morning and tried to smooth it out a bit more using the hot spatula method. As soon as the spatula touched the cake, the color changed. So, I "marbled" the cake all over and it's OK (funny how a mistake can become a new decorative touch)!

It's OK, but I'd still love to hear any of your tips about coloring SMBC, or do most of you just use it white?

Meringue based buttercreams color very differently than powdered sugar icing. The powdered sugar has cornstarch in it which will soak up color readily. You must use high pigment color ( Americolor is fine) and I always use one shade darker than desired effect. ie" use violet for lavender.

when I color my buttercream I use high quality gel colors only.

You can see the vibrant colors that you can get in the Cupcake Cafe Book

Thanks! I used a combo of Wilton gel and Americolor on this one.

It's good to know for next time that I need to go a shade darker, and that it's not just my lack of skill. It makes sense with the different texture.

I do love the look you got from the frosting though=) Really pretty! Jen

If you have them, oil based candy colors do the best job of colouring IMBC.

I have switched over to IMBC and had constant problems with the marbling whenever I use hot spatula method on my cold cakes. Not quite sure why.... I have never tried coloring the deeper though. I have learned to use a mixture of powdered coloring and Americolor and if I can't do that then I add a bit of Crisco and it helps my icing hold the color better. Not sure why on that either.... this is one of the burning questions that is driving me to pursue a pastry school... once my kiddos are all older

after I ice my cakes, I throw them in the freezer after I get them as smooth as possible and then scrape the spatula over the little bumps to smooth them..

oh I've never colored my icing...I base ice them and then decorate as needed..sorry can't answer..

but I wouldn't think so, when I do that they don't change shades as they do when I used the hot knife on the plain icing

I never use a a hot spat anymore. It does marble if you apply a heated spat to it. As Risque said the easiest way to smooth it is to chill and literally scrape the cake smooth.

I use oil based colors too because of the high fat content.