I'm tinting 6 cake layers in varying levels of intensity (ombre). Planning on adding bright white and a dot of violet to batter to negate as much yellow as possible, but still have concerns about lightest pinks going salmon.
My color options are:
Americolor deep pink
Americolor soft pink
Americolor electric pink
Has anyone had greater success with any of those specific color in this type of application?
Thanks
Yes, my cake batter is white and as I said I'm adding bright white and a dot of violet to negate yellow.
My question is if any of the pinks I mentioned bake up better without turning salmon. Thanks.
The Electric Pink baked up nice for me and it did not have any weird tones to it. I would assume that the lighter the color choice, the more risk there is to getting a color that you may not want. The soft pink may end up salmon because it is already a light color.
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