Dark Fondant Color - How and Why
Posted 18 May 2005 - 07:37 AM
Also this stuff takes food color off of skin better than anything else I've tried. Smells great too.
BCakes by BKeith
Posted 18 May 2005 - 07:50 AM
Posted 18 May 2005 - 04:21 PM
When that happens to me, I rub a little oil on my fingertips, then run my fingers over the smudge, and it disappears.....it's like "Pledge" for cakes!
I got a few little smudges of corn starch on the top, which I cannot, for the life of me, brush out or smooth off.
Thanks, Keith for the tip on subbing the water for airbrush color. If I ever make my own fondant, I'll do that.
Posted 12 April 2006 - 09:27 PM
What happened? Never really figured it out, and never had to do another one again.
Well......I just got a request for a lavender cake, but hesitant to do one again.
What caused this reaction?
Posted 12 April 2006 - 10:56 PM
I'm sorry, if you need a better answer than that all I can say is working your fondant with the lavender absords the pigment as well with time and warmth.
"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This
Pastry Chef: One If By Land Two If By Sea
Posted 12 April 2006 - 11:09 PM
Posted 13 April 2006 - 03:17 AM
One way to slow this color change down is to keep the item out of the light as much as possible. Of course quality of the colorant pays a part, but they will all fade. Keep the cake in the fridge, in a closet, in as dim a light as possible.
My chef, who does wedding cakes, won't do purples in the icing....
Posted 13 April 2006 - 04:14 AM
It reminds me of a funny story... I did a three tier square lavender cake, dropped it off at 10 am (it was a last minute order... the restaurant called on Tuesday for the same week and of course doesn't have time to send me a swatch) and at 4, the function manager is calling me saying the cake is pink, not lavender. I promptly took a picture of the left over lavender fondant, which was still lavender, btw, a piece of pink fondant that I'd been working with and a lavender gum paste rose, all together on a white cake board, emailed it to her and never heard a peep from her again about it.
For pale colors, I usually wait until just before I'm working on the cake to color the fondant - for deeper colors I do it the day before.
Posted 13 April 2006 - 05:50 AM
I would get the no fade stuff & test it. But even in the coupla hours the cake sits out colors can evaporate or change. I mean it's hard enough to talk brides out of setting their cake outside, much less keeping cake tables & stuff from windows & streams of light.
Posted 13 April 2006 - 02:31 PM
I haven't tried the chefmaster so I don't know if it'll fade or not, but for icing you can add some milk and the lactic acid will keep the colour from fading, provided you keep it out of sunlight and away from fluorescent lights. It'd be pretty tough to mix milk into fondant though.
Do you have time before this cake is due to order an airbrush? The airbrush colours don't fade, and it's also much quicker to airbrush a whole cake than to mix up all that fondant to be the right shade. I airbrush everything now....no mixing, no stained hands, no blue teeth for wedding guests....
Posted 14 April 2006 - 11:39 AM
Hey JeanneCake....how are you? I love the Sugarflair colors.
The cake I am doing is just a light tint of lavender. Airbrushing is an option.
Thanks again, I'll have to think about this one.