Colorflow Or Flooding...

Decorating By amecakes Updated 8 May 2007 , 2:09am by kms2402

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amecakes Posted 7 May 2007 , 6:53pm
post #1 of 11

Hi all...have a question regarding Wilton's colorflow mix. Is it necessary or can you just thin out royal icing (like Antonia74's recipe) to do this? What does the colorflow add?

Thanks!!
Ame

10 replies
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notjustcake Posted 7 May 2007 , 7:19pm
post #2 of 11

I think they work the same but with flavoring royl icing tastes better

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amecakes Posted 7 May 2007 , 9:34pm
post #3 of 11

oh...its a flavoring? I thought it was something Wilton says is needed for the colorflow/flooding to work out properly.

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kbochick Posted 7 May 2007 , 10:13pm
post #4 of 11

I used the colorflow mix when I took the class, but I haven't since then. I just used thinned out RI. I didn't think the mix actually had any flavor.

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alibugs Posted 7 May 2007 , 10:29pm
post #5 of 11

colorflow has more shine to it. It's supposed to be harder also. I just hear that and did not test the two.

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sun33082 Posted 7 May 2007 , 10:30pm
post #6 of 11

To make letters and pictures for Baby Blocks, I used thinned out royal icing. Hardened up nicely and quickly!

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thecakemaven Posted 7 May 2007 , 10:47pm
post #7 of 11

Color flow has a higher concentration of egg whites and is stronger as a result. It dries with a bit of shine to it. Obviously, this technique has been around since long before Wilton was around. It was always done with royal in the old days, and still is in many parts of the world. However, they make their royal with sugar, egg whites and lemon juice and do not beat air into it. It results in a much stronger royal icing and they use this for flooding (like Nirvana scenes), extension work (Australian Method), and lace wings (South African Method).

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TexasSugar Posted 7 May 2007 , 11:22pm
post #8 of 11

I've done the color flow technique several times using royal icing (using Meringue powder) and haven't had a problem with the pieces.

Color Flow Mix is suppose to make it stronger and shiny, but it isn't a must to do the technique.

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DianeLM Posted 8 May 2007 , 1:37am
post #9 of 11

Here's a little Wilton trivia for ya... "Colorflow" was invented so Wilton could sell a product to accompany the technique. I use royal icing exclusively. There are many pics in my gallery of stand-up royal icing figures.

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amecakes Posted 8 May 2007 , 1:59am
post #10 of 11

I have to make it for my wilton course 2 class. I have a packet (came with the kit) to do this with...glad to know that if I want to do any more "flooded" figures for future cakes that I don't HAVE to buy the mixture.

Thanks all for the advice and clarification!

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kms2402 Posted 8 May 2007 , 2:09am
post #11 of 11

Thank DianeLM...always thought that was the case but bought into it anyway...LOL

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