Helpful Information on Food Colours
Using different kind of food colours isn’t really a rocket science. There can be times though, where no matter what you’ll do, you just won’t get it right. So here are some of the things you might not know.
How to achieve Brown Icing?
To make brown icing, you don’t want to add tons of brown food colour to it, there is an easier way of doing it. Mix cocoa powder with vegetable shortening to make a dark paste. Blend that paste into your rolled fondant, buttercream or icing. If the cocoa powder thickens the buttercream too much, add a small amount of water to thin it out.
How to achieve Black Icing?
Out of all the food colours, black icing is probably the trickiest and most difficult to achieve. To make black icing, follow the instructions above for making brown icing. Once that step is done, start adding black food colour to your icing, until you achieve the colour you’re after.
How to achieve Red Icing?
Red is another tricky food colour to achieve. Some reds can look more orange, while others more like a dark pink. Red food colour can intensify over time though, so if you think you’re quite happy with your colour today, you might get a surprise tomorrow and have a perfect super red colour on your fondant or buttercream.
Why is my purple icing now blue?
Lot of the food colours are likely to fade over time, some quicker than others. Common food colours that are likely to fade are reds, purples and black. The harshest lights on cakes are natural sunlight and fluoro lights, but also normal household lights can cause your food colours to fade.
Acid Ingredients in the icing
Ingredients such as lemon juice, which contains acid, will affect the food colours as well. So if you’re planning to use lemon juice or other ingredients with acid, make sure you’ll test your colouring first.