The last cake I did (for Easter, in my photos) I attempted to color stripe my icing back to get a verigated green for the grass.
My icing was Kelly green, the only other green I had was Juniper green. It came out looking black! What's the trick? Should I have thinned out the color gel with water?
Are there any other techniques to give your decorations some depth and variation?
Your cake was really cute. I had to look hard to find the "black" color you were talking about. I have never diluted my color when I stripe my bag (I use Wilton colors). I think there was just too much of a color difference between your two greens. I think it is also hard to stripe with the grass tip. You might try mixing your darker color into your lighter color but not mixing it in all the way. Leave it with stripes of color through it. I hope I explained that so you could understand it.
I would probably color my icing kelly green and then still stripe my bag with kelly green. The kelly green stripe will still come out darker than the tinted icing. Hope that makes sense.
I know I read it somewhere where people use two shades of icing, in this case green, using two piping bags (one inserted into another that contains the other shade of green) using one tip. Hmmm I wonder if that makes sense 
I know I read it somewhere where people use two shades of icing, in this case green, using two piping bags (one inserted into another that contains the other shade of green) using one tip. Hmmm I wonder if that makes sense [/quote]
You are talking about frosting plugs. I have not tried them yet, but read about them in the forums.
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