Being able to select the right colors for your cake or cupcakes is a key on designing an exquisite and dainty edible art. If you are able to achieve a good balance with your cake design and colors, then it will definitely communicate a well-rounded impression to your customers.
However, selecting and achieving the colors for your cake would not be as easy as counting 1-2-3, especially when the resources of food coloring is limited. It would be impractical even to buy one vial of food coloring when you just need a small amount of it for the decoration. Don't fret any further because there are some remedies we could do to achieve that perfect hue even if we don't have the exact color on our collection of food colorings
BRAND. I would recommend Americolor gel paste. I've been using Americolor since the day I started doing cakes covered with fondant. I have eclectic collection of the basic colors and some electric colors. That company is not paying me for the endorsement. It's just that I never had issues with Americolor. It doesn't affect the texture of my fondant neither it affects the taste. One good thing about it, few drops would be enough to attain the color that I want and won't fade.
Here are some tips I can share when adding color to your virgin white fondant:
1. try to experiment first on small amount of white fondant. 1 inch ball size fondant would be enough to make samples of the color you want to achieve. I usually have a note pad on the side and i make a tally of how many drops I have inserted on the white fondant so that whenever the need arises again for me to color the same shade on my fondant, I will not start experimenting again. In short, make a note!
2. Use toothpick please! Use toothpick when adding color to the fondant and insert or inject the tinted part of the toothpick inside the fondant. This way, you will avoid a "messy" and yakkky" hands after kneading the colored fondant.
3. Put an ample amount of shortening in your hands or use a surgical gloves if you have a "sweaty" palms.
4. If you will cover a cake in a certain color or shade, it is best to add the food coloring before you put powdered sugar to the melted marshmallow. In this way, you will save time and effort on adding color to your fondant before rolling out. Your arms and palms would be in great gratitude to you :-)
5. Organize your Food Coloring by COLOR: ALL shade of blue.....ALL shade of pink...and so on and so forth.
6. Lastly, on experimenting with colors, you may want to start with base color and then add very small amounts of secondary color.
Achieve the following EXTRAORDINARY COLORS by combining our suggested colors:
ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow
AQUA Sky Blue and Leaf Green
AVOCADO Use Moss Green color
BLACK paste color or Royal Blue, Christmas Red, Orange and Lemon
CORAL Creamy peach and a touch of pink or orange and a touch of pink.
FLESH Add just an extremely small touch of Copper to White fondant. Ivory can also be used. Light pink with a small amount of brown.
GRAY Add just a touch of Black to White.
HUNTER GREEN Kelly Green and a touch of Black
JADE Leaf green, Royal Blue and a touch of Black
LAVENDER Pink and Violet
MARIGOLD Lemon Yellow and Orange
MAROON Burgundy and Red Red
MAUVE Touch of Burgundy with very little Black.
MISTY GREEN Leaf Green, Royal Blue and a touch of Black
MOSS GREEN Americolor of MOSS GREEN or Violet and Lemon Yellow
MULBERRY Mix Rose with a touch of Royal Blue.
NAVY BLUE Royal Blue and Black
PERIWINKLE Royal Blue and Violet
PLUM Use violet with a touch of Christmas red.
RASPBERRY Pink and Red Red
RUST Orange, Red Red and Brown
SILVER We do not advise attempting to simulate silver color. Instead, add silver luster dust with vodka to achieve a condense mixture, then paint it to your cake decorations. You can also use SILVER GLAZE for glossy look on the cake.
TEAL Use teal paste color or Lemon Yellow and Sky Blue
TURQUOISE Sky Blue and Lemon Yellow
WARM GOLD Use Golden Yellow with just a touch of brown.