Here's where the fun comes in. Everybody has a different name for colors...so when in doubt, ask the customer to bring you a sample of the color, especially for wedding cakes. Is it Peach, Salmon, Apricot or else Pale Orange? They are all pink and yellow except based on your ratios and intensity all of them have subtle variation. A helpful tip on mixing slight shade variation, like peach, is to start with a bowl of light pink icing. Next dip the spatula in and remove a bit icing, next situate a couple of drops of yellow on the spatula and mix it into your bowl. It is often simpler to add a little more than it is to take a bit out! Through placing your drops on your spatula, you will not by accident place too much in the bowl. Food Colors can be bought in stores that will sell wholesale cake decorating supplies. Intense pink + a little yellow = Salmon Light yellow + a bit pink = apricot Intense pink + extreme yellow = orange Trying to get a good "watermelon" color? Because of the nature of food color, no amount of pink will get you there. But try a pale red…it really works superbly. Intense yellow with five or six drops of brown will get a gold tone. Put in a drop of pink if you wish to warm it up. Start with white frosting, a drop otherwise two of brown, a few drops of yellow to get an ivory shade. Greens change with the time of year. For spring green, put in a little yellow. For summer green, try it direct out of the bottle. For late summer season, put in a little blue. For neon green, start with brilliant yellow and then add blue. In fall time, insert pink or brown to your green or else attempt striping your bag. Variegate leaves with red, orange, yellow, gold or brown. Should you are looking for a just-right powder blue, start with pale blue and include a couple of drops of lavender. Or to obtain those dusty "country" colors, try adding a drop or 2 of brown to the pink or blue. If you combine red Liqua-Gel and green Liqua-Gel, depending on your ratios, you're going to get either brown or an extreme mauve. Due to nature of food color, burgundy is pretty hard to obtain there from here. If you start with red and put in black or brown, you are more prone to have a brick red. Burgundy is best to buy already mixed. If you do obtain a good shade, be careful that you haven't utilized a lot of color that whoever eats the cake will have burgundy teeth! It's fun to experiment, though. Remember, to getting a more extreme color, try airbrushing on top of dyed roses rather than mixing the colour throughout the frosting. Premade Food Color,comes from Chefmaster or Bakery Crafts. Yellow from the bottle is really a really good lemon yellow, but you can warm it up with a drop of pink for a more buttercup yellow. Otherwise you should purchase commercially ready "egg" shade yellow. To get neon yellow, start with a bright yellow & put in a drop or 2 of green. By learning a couple of tricks with color you should be able to provide your customer something somewhat different & unique to the shop! Enjoy your art as well as the method of cake decorating. Thank You, and for additional details on cake decorating please go to see our web site.
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Here's where the fun comes in. Everybody has a different name for colors...so when in doubt, ask your customer to bring you a sample of the colour, particularly for wedding cakes.
Welcome to Oasis Supply Company and thank you for visiting our website. Here at Oasis we are your true "One Stop Supplier" for all your professional cake decorating supply and candy making needs. Please browse through our pages and feel free to contact us if you would like additional information. If you are ever near the Philadelphia area visit our outlet store & showroom. Showroom phone number 215-245-9800 http://www.oasisupply.com
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