I am needing champagne colored fondant for a cake tomorrow.
I started with white fondant and added pink, copper and a tad of brown. However, it's too pink.
Any suggestions on how to decrease the pink without making it too brown?
Thanks in advance!
could you take a pinch of that and knead it into a new blob of white? or you could brush pearl dust on it -- test some different colored dusts-- white dust of some kind should blank it out so maybe something like that --
going forward -- when i color fondant i often make a seed amount of the concentrated color i want so i can just take a knob of it and knead it into the big amount and i always have a seed amount so i can get it right if i need to make more -- a thought for you for going forward --
but champagne is the absence of color so you need to add more white fondant to clear it out -- if i made champagne color (without trying to incorporate a wrong turn) i would use some wilton ivory --
because the lighting wherever this is going will completely change it from the color you have it as in your workshop -- so why bother with getting it exactly exact -- but i mean not pink either -- what i'm trying to say is you want an off white, any off white
y'know i would ditch the pink stuff altogether unless you want a blush color?
Well it is more of a blush-y champagne color. So I did want a pink hue.
i never tried to matchy match a pale color like that myself because the lighting at the venue will blow the whole thing -- but what you're trying to do is remove color so you have to add white fondant -- or brushing it with white pearl or something should work -- if you can do that with your cake design -- if it's 10,000 ruffles that's gonna be hard -- i'd get more fondant
pink and brown pink and copper will come out peachy so you'll have the pinkish in there but it won't be pink it will be pale peach or blush --
i'd toss it (keep it for some other project) or use a bit of it as seed for a big new blob of white -- that's all i can think of other than try dusting it whiter
Put a little green into it to counteract the pink. That will create more of a brown, then you could add some more white to it to lighten it up. Use a little piece of it to test out whether it will work or not before you bother doing the whole lump.
My background before getting into cakes was painting. On the Color wheel the opposite of pink is green. If you want something to be less pink with out having to up theothercolors you should add a minuscule amount of green. I know it sounds a bit crazy but I have learned that Color theory works the same in fondant as it does in paints. Good luck. I hope you can get the right color.
Thank you all! Little bit of green was the key.