Urgent Help! What Color Is This?
Decorating By Miss.Reynolds Updated 21 Mar 2017 , 4:59pm by ypierce82
I was up soooo late last night wasting fondant and racking my brain trying to get the same color as the accessories on this cake. Can anyone help me out? The color I tried to use the most was Wilton Burgundy because I heard it makes Magenta. However, it was turning into more of a red wine, burgundy color lol. I have to make this TONIGHT! Any suggestions will be appreciated of course!
Thank you so much @ypierce82 . Heading to the cake supply store on my lunch break! 
You guys are the best! I just bought the Fushcia in Americolor. I'll keep everyone posted soon!
Would Brown throw me back into that "burgandy" color I was getting earlier? @k8memphi
This seems like one of those "could-be-tricky" colors if you need or want it to match exactly. I'm glad k8memphis jumped in with another suggestion.
I went through this recently with "Tiffany Blue" that I needed for gumpaste flowers for my friends upcoming wedding cake. I found 2 ways to do it. One was to just use turquoise, and the other was to use turquoise with some green. Thankfully my friend lent me a Tiffany pouch (Yeah... Now it's out there. I cannot afford to shop at Tiffany. LOL.) Anyway, I really lucked out with just the turquoise. I just had to be very careful with adding the color. Doing it pretty much a drop at a time until it matched the color of the pouch.
If you have the time, maybe you would consider trying to achieve your color using both of the suggestions: fuschia, and fuschia/brown. I would suggest doing this with two small amounts of fondant so you don't waste much of it.
Play around with it and see how you are able to best get the color you need. And don't stress... I'm sure you'll do GREAT! Best BEST wishes!
(((Hugs!)))
Thank you @TC123 . . . .Oh and What's Tiffany? 
lol. I think I will test them both! And you are right @ypierce82 I literally have to get started on those accessories tonight. The cake is due Friday night and my customer was so last minute in changing her design. I cant complain though because I allowed it. . .
i shoulda said add brown icing that is already colored not brown food color -- because that is a muddy fuschia*
honestly -- with the ten trillion different types of food color i must admit it was easier in the good ole' days to get consistent results when mixing colors -- although it was great when they came up with the fuschia color 'cause you couldn't mix that one up --
*then with all that said -- since there's different brown configurations -- actually different configurations for every color -- you pays you money & takes you chances --
also, the last color added can sometimes be more prominent -- so i'd maybe add another dash of fuschia after the brown icing to perk it back up if necessary -- but after sitting it of course intensifies --
mixing colors is an art form in itself -- good luck -- best to you
Hi All! Thank you so much for helping me! I went with the Americolor Fuschia, added some black and some Rose to bring that pinkish-redish color out and viola. Unfortunately, I lost my mind, and in a rush I covered the cake in fondant and got these huge bulges on the sides! [postimage id="6686" thumb="900"]
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