I am really in trouble. I have worked all day and have gotten nowhere. I am triyingto make a certaincolor that I canot get for some buttercream flowers. I am following the recipe for stiff buttercream and by the time I get my color mixed in the icing is full of air pockets and the icing is limp and too soft. I tried gumpaste but I am in over my head on that right now. So I need some help. I will try and post the picture of the color.
I went to a cake show where the lady said when mixing your color into your buttercream mash it into the side of the bowl and this will prevent and get rid of the air bubbles.
Jacqui
Are you achieving the desired color then and its just messing up the consistency of your icing? What are you using to color it? Liquid food coloring?
Here is a link to a cake I did. I think the color somewhat looks similar. Just doesn't have the sheen. I made it from chocolate BC that I added Americolor Super Red to.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=fmandds&cat=0&pos=17
Another idea could be royal...I made a real deep burgandy with royal icing, and although it never got quite as rock hard as regular royal b/c of all the coloring in it, it worked great and held up great for the roses. You could put them right on the cake like buttercream and you could still probably cut through them the next day, esp with all the coloring.
Is it Magenta? I would expieriment with your reds and pinks with a small amount of frosting until you get what you want. It kind of looks like the Wilton "rose" color.
Jacqui
I think wine would best describe it. I am willing to try anything at this point.
try adding a smidge of brown...just a smidge...that might help you to get that color...i hate matching colors... best of luck
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