COLOR BLENDING:
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Colour:
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Parts:
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Black
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Because it takes such a strong concentration of colour to produce black, it is easier to buy black colour. Start with a dark brown colour or chocolate icing (made with melted chocolate and/or cocoa) and add black. Just keep adding black colour SLOWLY until you reach the desired colour. Remember colours darken as they sit. For small amounts of black icing (for piping buttons, dots, etc.) you can just add enough black food colouring to your white icing to create black
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Brown
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To make brown, mix red and green colour or melt unsweetened chocolate or use cocoa powder and mix it into your white icing. Brown colour occasionally has a green overtone to it which occurs with the presence of acid in the icing; lemon juice or cream of tartar, so omit these products. Also, dissolving brown colour in 1/4 teaspoon oil before adding to icing will eliminate the green tone.
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Red
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Making dark red icing can be a challenge. Make your icing a day ahead of time. That dark pink icing will darken over time and turn into the red you need if you give it 24 hours.
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Purple
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If using purple colour for buttercream icing make sure there is milk added to the mix. You’ll find your icing won’t fade blue as it crusts.
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Pastels
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add 2 parts of white icing to 1 part of any collared icing
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Apricot
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2 Orange + 1 Golden Yellow
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Aqua
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5 Blue + 1 X Green
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Avocado
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4 Lemon Yellow + 1 X Green + touch of black
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Burgundy
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5 Rose + 1 Violet
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Chartreuse
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5 Lemon Yellow + 1 X Green
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Rust
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8 Orange + 2 Red + 1 Brown
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Copper
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1 Buttercup + 1 Brown + 1 Xmas-Red
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Hunters Green
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X Green + small amount of black
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Coral
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3 Rose + 2 Lemon
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Lavender
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5 Pink + 1 Violet
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Silver (Gary)
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1 Black + 1 Blue
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Turquoise
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6 Blue + 1 Lemon
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Teal
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9 Blue + small amount of Lemon
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Dusty Rose
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5 Rose + 1 Violet
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Mauve
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5 Rose + 2 Orange + 2 Red + 2 Black
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Plum
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1 Violet + a touch of Christmas Red
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Gold
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10 Lemon + 3 Orange + 1 Red
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Maroon
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4 Red + 2 Ponceau
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Navy Blue
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1 Blue + 1 Violet
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Grape
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1 Blue + 6 Rose
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Raspberry
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3 Rose + 1 Christmas Red
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Ruby Red
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1 Red + 1 touch black
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