Problem With My Gel Coloring In My Butter Cream
Decorating By crystalw72 Updated 10 May 2016 , 6:19am by kas2105
I have not done a cake in Years and have been asked to do a Wedding cake for a Family member . I decided to do a test run and it did not go well . I used the crusting butter cream and it was great . crusted perfect until I put the Wilton gel coloring in. The cake needs to be a Royal purple . By the time I got enough Gel color to make it as dark as it needed to be the Icing was way to soft and will not crust . so I can't smooth the cake or paint on it . Any Suggestions ?
I thought about fondant but I am old School and don't know if I can master it quick enough . The wedding is june 4th . if I do try it then I will have to make My own . the store bought taste nasty . that was another issue I had with the royal purple butter cream it tasted like soap from all of the gel coloring .
Have you thought about starting with a lighter purple base then adding additional royal purple to get the deeper colour. I recently had to make navy blue and started with royal blue, then added some navy to get the deeper colour.
I just made a deep purple cake this weekend and be aware that dark colors give the buttercream a funny taste. I made the cake 4 layers so I could put most of the buttercream as a filling since it did not have any gel color so I could remove most of the dark buttercream as we served the cake.
The town where I live and the one next to us both have royal purple as one of their school colors and somehow I always end up making several graduation cakes every summer. What I do is color the icing two days before I want to use it and then re-beat it before I use it. It always gets darker when it sits for a while. Then I cover the cake with white buttercream and put just a very thin layer of the purple over it so the taste of the purple isn't so noticeable.
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