Made a cake went to deliver it and the purple icing has changed colors. It is now a blue almost green color. What the heck happened? I know people have had said it is a problem color, is this what they meant? What can I do to fix it/ prevent it?

I have had this happen with many colors when the cake was near sunlight. Was your cake near a window, or near any sunlight while travelling to your destination? I made 6 cakes for my DD's first birthday, and the purple turned blue on two of the cakes, and the pink turned almost white

I have heard that red pigments in the colors can also can be affected by the acidity/alkalinity of the icing. I don't remember which direction it goes, but I remember reading about it in another forum. I think it was the Crisco forum. Not sure if that's the problem, but it might be worth a look. HTH

Edited to say: Just found the post about the acidity on page 23 of the Crisco thread.

"I haven't had time to turn my kitchen into a lab, but I did a little more Googling. It appears that many of the red pigments are acid-sensitive--that is, they tend to fade out in the presence of higher acidity. Since violet is a mixture of blue and red pigments, that would mean that if the icing was more acid (than basic/alkaline), just the blue would come through. That explains why I haven't had a problem--according to my son's tests in his chemistry lab, our tap water has a very alkaline pH. I new there was a reason why I haven't bothered with bottled water in my icing lately.

So, I guess the solution would be to counteract the higher acidity of the new formula, but I'm not sure how best to do that.

RedPanda"

HTH

This was my first question when I entered the forum.
I'm so impresed by americolor brand, it keps its purple purple for a long time

I understand that if you use the violet colour it can change depending on if you used milk or water in your icing. I can't remember which one is the wrong one to use though! Maybe someone else can help out.

My cake in the photo with my name has almost turned white. It is in a sunny room (not direct sunlight, just a large window), and over the past month has gone from a very pretty pink to so pale you can hardly tell it was pink at all. I used Satin Ice fondant, and I was wondering the same thing, if other people have a hard time with things changing colors.

Wilton violet has almost always turned blue with a few hours. I've noticed also that wilton pink fades and turns white. This all happens even when not in sunlight. It happens a lot if the air is warm.

I'd love to find a way for this to stop happening too!

When I started doing this 25 years ago, the #2 Red Dye had been taken off of the market just a few years prior. Every experienced cake decorator I knew told me the red replacements were not as good. When the red fades, all that's left is the blue.

Which is also why you have to use a ton of red food coloring to get a good deep red, in most cases.

Glad to know I did not do anything wrong. I have never seen anything like that before. It was just the back of the tiered cake thank goodness. It was on a table sort of by an open window but with no direct sunlight. I will try to use Americolor violet from now on.

Know CCers would have a answer for me!

The cake I made for my Granddaughter's wedding was SUPPOSED to be Periwinkle and white....... I used Wilton Sky blue and Lavendar to get a most BEAUTIFUL Periwinkle for the lacy borders.....By the time I got it to the Reception hall....... about a three hour ride....... the Periwinkle had turned BLUE.... NO Lavendar at all ....... Sunlight never touched it.........It worked out okay, because we used all those colors in the decorating, but I was REALLY disappointed.... SHE, on the other hand didn't even notice the color change..... had other things on her mind , I guess !

Just my 2 cents but I've also had that happen with Purple Americolor. The Tink cake in my photos changed color to an ugly blue!!! Sorry this happened to you!

I have been working with Wilton purple for years. I add milk to the colored icing (the milk will look blue). You can also add 1/4 tsp cocoa to help with the running. This will thin the icing so you will have to add powdered sugar.

Hope this helps

Sun light and florescent lighting can affect the frosting colors. We had to do our display cakes in dark colors because after a few days the colors would fade to pastel colors.

Does the use of meringue powder in the BC help with stabilizing the color? I've heard that mp is a stabilizer, so I'm wondering if it works in this area, too. Does anyone know?