7
replies
bobwonderbuns
Posted 12 May 2007 , 4:55pm
post #2 of 8
champagne is a light ivory color, which shouldn't be hard to duplicate. If it's pink champagne, add a teeny tiny touch of light pink color.
doescakestoo
Posted 12 May 2007 , 5:10pm
post #4 of 8
I concur use ivory very sparingly. It doesn't need alot to make the correct color.
bobwonderbuns
Posted 12 May 2007 , 5:25pm
post #5 of 8
If it's buttercream, you can simply use brown vanilla instead of clear and that will give you your ivory color without adding food coloring.
bobwonderbuns
Posted 12 May 2007 , 5:36pm
post #7 of 8
Quote:
Originally Posted by 2sdae
That's what I do too!
Quote:
Originally Posted by bobwonderbuns
If it's buttercream, you can simply use brown vanilla instead of clear and that will give you your ivory color without adding food coloring.
If it's buttercream, you can simply use brown vanilla instead of clear and that will give you your ivory color without adding food coloring.
That's what I do too!
That works well -- even for fondant!
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