I had an interesting experience yesterday. I make some mini cupcakes to take to a picnic. They were iced with buttercream and decorated them with little fondant flowers and leaves. I used Duff's white fondant and color the flowers with a small amount of AmeriColor Regal Purple, so they were a nice light lavender. The leaves were colored with a little AmeriColor Avocado. I made four dozen cupcakes so they had to go in two carriers. I used a Wilton Ultimate 3-in-1 Cake Caddy and an older Tupperware Rectangular Cake Taker. I had placed the Wilton carrier on the floor in the back of the van, but because the Tupperware carrier didn't hold the cupcakes securely, I held it on my lap in the front seat. When we arrived and I opened the carriers, I discovered the flowers on the cupcakes in the Tupperware carrier had turned blue! I am assuming it's because they were somewhat in the sunlight in comparison to the others. But it had only been an hour and I really didn't expect anything like that would happen.
It has me concerned... what if that had been a wedding cake near a window? Delivered lavender, but the bride finds a blue cake when she arrives at the reception?!?!
Anyone have a similar experience with colors changing?
I haven't personally but I've seen a few threads on here about the same thing. Purple for some reason changes color in sunlight. I think if you search the forums, there might be some suggestions on how to fix it...
Add 1 tsp baking soda to a pound of pruple coloured fondant to help preserve the colour. I have some dark purple fondant roses that I made 2 months ago and they are still the same colour. They have been sitting out in the light with nothing covering them.
Pre-colored purple fondant doesn't fade.
I keep ChefMaster No Fade Purple and No Fade Pink liquid color on hand for just this reason. I get great color and no fading.
As a side note, I was married 30 years ago this coming Aug. 9. The flowers on my cake were to be a lovely dusty violet (the bridemaids dresses were "aubergine"). When I walked into the reception hall to set up centerpieces, I was greeted by a cake with lots of very BLUE roses on it. I was furious and very upset. 
It took me until 5 years ago to realize what had happened--the baker had used purple coloring and the flowers had been exposed to the bright fluorescent lights in his shop, hence, blue.
Now, whenever DH & I see a cake wreck, we'll look at each other and cry, "Oh, they're BLUE!" as a code to acknowledge the disaster 
Rae
BUt WHAT DO YOU DO FOR BUTTERCREAM TO KEEP FROM TURNING?? CANT ADD BAKING SODA?? AND I HAVE A PURPLE WEDDING CAKE
TO DRIVE 45 MINUTES ON FRIDAY?? HELP
BUt WHAT DO YOU DO FOR BUTTERCREAM TO KEEP FROM TURNING?? CANT ADD BAKING SODA?? AND I HAVE A PURPLE WEDDING CAKE
TO DRIVE 45 MINUTES ON FRIDAY?? HELP
Rae mentioned the CHefmaster "No fade" puprle color. That tends to hold it's color fairly well, so I would start by using that for your purple color.
BUt WHAT DO YOU DO FOR BUTTERCREAM TO KEEP FROM TURNING?? CANT ADD BAKING SODA?? AND I HAVE A PURPLE WEDDING CAKE
TO DRIVE 45 MINUTES ON FRIDAY?? HELPRae mentioned the CHefmaster "No fade" puprle color. That tends to hold it's color fairly well, so I would start by using that for your purple color.
SO glad I'm reading this now and not later... of all cakes, I am doing a 3 tier wedding cake with purple fondant ribbon and bows...
I will look into this Chef Master No fade purple.
Should I be colouring later rather than in advance.... ? any other advice?
Does chefmaster stock paste colours or only liquid?
I wanted to colour some fondant and my experience with liquid colours and fondant meant very sticky fondant to work with and a lot of sugar to get the stickiness out - a pain really 
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