then that was perfect for Halloween haha
Wow, I'm feeling so well educated right now from reading this thread! So much interesting information!
Aaah, Day One Culinary School. My Pastry Chef informed us to never, yes, never use blue in any way, shape or form with food. Not on cakes, not with food displays. Never.
Blue isn't in the food world, and it is considered the most unappetizing color. It is to never be used, never.
She did say never alot. 
It's all in the personal aesthetics. I have seen some gorgeous blue wedding cakes. But I do still smile when people tell me what kind of blue to use on their cakes.
Tami
Never?
LOL, sorry, I thought one extra never couldn't hurt! HA, guess she felt strongly about it!
I don't know if it's true but I remember being told that the reason blue was such a no no in the pastry world had to do with the lack of food safe colour which made a nice colour. Generally any attempt to make blue food ended up with a vaguely mouldy looking thing.
Of course technology means you could probably even get confectioners cream true blue with the new colours.
Cake tends to escape the prejudice because it's often made to look like non food items. Eg wedgewood pottery.
Yours aye
Puss
Blue roses are actually white roses that are put into water with food colouring in it. Change the water and the colour will start to leach out of the rose head.
That's so 1990's!!!!
Seriously, the Japanese have perfected a true blue rose through genetic engineering. They inserted genes from pansies and iris into rose DNA. They are currently grown in Australia by the Florigene Company since 2004. No dyes or food colouring at all
My daughter and I were at a store this past mothers day, and they had them their, they were beautiful.
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