Comments on: My favourite food colors

By: Donna Zell

Donna Zell — Tue, 10 Dec 2013 21:05:11 +0000

Hello. We need to make our homemade fondant a pale pink/blush color for an upcoming wedding cake. The problem we seem to have is that our homemade fondant always comes out a very pale ivory/off white due to marshmallows not being totally white and the addition of real vanilla. We hate imitation vanilla and do not want to use it. When we add the tiniest bit of pink coloring to this ivory/off white fondant it turns a very pale peach. We absolutely need it pink NOT peach. Is there any way to avoid this? Like possibly adding some other color too? Any help would be appreciated. Thank you. Donna

By: Louise

Louise — Tue, 19 Mar 2013 16:29:37 +0000

In reply to Stephanie. I remove the lid and then I use a toothpick. But your are right that the bottles are difficult to get the color out.

By: Stephanie

Stephanie — Mon, 18 Mar 2013 21:43:05 +0000

I like Americolor, but getting it out of the bottle is difficult.. anyone have a suggestion? (I do not want to dilute it in the bottle)

By: Louise

Louise — Sat, 18 Feb 2012 23:15:46 +0000

In reply to ninu. I am pretty sure that the rose have been dusted with petal dusts also. So if you use the fuschia from americolor and brush it with petal dust. Remember that the fuschia petal dust from SF is non edible. So you need to remove the decoration from the cake.

By: ninu

ninu — Thu, 16 Feb 2012 07:01:42 +0000

ok this https://www.mysweetandsaucy.com/page/15/ the fuschia rose on this page is what im hoping to achieve… could you please please pleaseeeee tell me how i could attain this colour? would americolour fuschia and electric pink do the trick? or wilton pink kneaded with a lil sugarflair fuschia petal dust?

By: Anonymous

Anonymous — Thu, 06 Oct 2011 15:25:00 +0000

In reply to NK.

Have you tried the Pink from Sugar Flair? I think that this really makes a great hot pink. I have not tried SF Fuschia powder color but I have used with great results a mix of both powdered and gels when coloring my fondant or gum paste. Crystal Colors are great to use for the powder part when mixing together with gels. https://www.globalsugarart.com/cat.php?cid=995&s=&name=CRYSTAL%20COLORS
I have not seen colors that won’t fade… it would be great if there were.

By: NK

NK — Thu, 06 Oct 2011 14:36:00 +0000

I’m having difficulty getting a hot pink/ fuschia color for my gumpaste. I have tried all the pinks by Americolor, including the “electric pink”, and “claret” by Sugar flair,and none has given me my color.

I’ve heard Sugar flair makes a powered food color called “Fuschia”. Would this work? How is powered food color to work with, compared to gels?
Another problem I’m having with pinks is the fading of color within days! My fondant and gumpaste decorations I make(using Pink Americolor) fades to a pale, pale pink. I understand the chemistry behind the pinks and purples fading due to the reds used, but are there any brands of colors in the market where this wouldn’t exist? thanks

By: Anika Xova

Anika Xova — Mon, 07 Mar 2011 05:59:00 +0000

In reply to Anonymous. Thank you Louise!

By: Anonymous

Anonymous — Mon, 28 Feb 2011 21:39:00 +0000

In reply to Anika.

Anika, I have around 20 Crystal colors and I like them all. I find them very suited for coloring sugar flowers (gum paste) The Poinsetta is a must have if you want to make a beautiful red with the americolor, you should really try it. I have not tried Wilton’s but they are very “high strength” in the pigment and a little goes a long way for dusting. I have not tried luster dust from CS. You can read more about it here https://cakejournal.com/archives/crystal-colors-review

By: Anika

Anika — Sat, 26 Feb 2011 16:09:00 +0000

In reply to Nutmeg.

I’d like to purchase some of the crystal color powders to try. Are there any colors that you, Nutmeg or Louise, have particularly liked?

I was thinking definitely the Poinsettia red (to try with americolor for a more intense red as Louise suggested). The peach also looks pretty good.

Also amongst the pearlescent colors, which ones have you tried and liked? and if I may ask, how they compare with other luster dusts, e.g. Wilton’s ?

Thanks for any tips or suggestions you may have with the Crystal Colors! I want to use them for coloring chocolate mainly, and perhaps macarons and other meringue-based items.