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Re: Matching BC accents to royal flowers

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Posted by DeniseNH on July 18, 2008 at 12:44:12:

In Reply to: Matching BC accents to royal flowers posted by Lori (CO) on July 18, 2008 at 00:30:46:

Please tell your daughter that she's experiencing the same problems all decorators do - matching colors on one medium to another and also let her know that purple is the worse - it fades quickly to blue when exposed to daylight, lightbulbs any light source. But first, royal whips up really white so when you add color to it, you're getting a nice true color. Buttercream (especially with that darn new Crisco) tends to come out white but not as bright a white as royal so what if she tried adding some Wilton Whitener to the BC before adding the purple? Also have her add a nice heaping tablespoon full of regular flour to her BC batch (but eliminate the meringue powder - it's awfully yellow - the Crisco site say's this seems to solve the problem. Another trick is to make the BC and the Royal batches up the night before and let set in the fridge over night. Check on the color the next morning and adjust. I use Italian Meringue Buttercream, gumpaste and fondant and find that there's a color difference even in those three. Best of luck.

: My mother decorated cakes when I was growing up and my daughter has been decorating for 4H for six years now. I serve mainly as advisor and helper although I would really like to do some decorating myself now. I have learned a great deal from you all by reading these posts and the archives, but now that the fair is approaching I have some specific questions we haven't yet answered by experimentation.
Royal and BC color so differently that last year my daughter (Alyssa) had to mix colors to get her BC garland to match the colorflow decoration on top. Our problem color was violet. We've tried a (shortening) BC recipe with meringe powder and one with milk and tested the color changes, but they still don't match the royal. She's on the verge of trying other recipes to make the cakes we eat even more tasty (and a recipe for flowers other than royal), but what seems to work well for competition is a shortening BC with royal flowers on a foam dummy. She's thinking of using garlands again and has decided that making them with royal would look best - especially since colors are not mixing in well with BC made with the new Crisco (we're trying other shortenings). You all have so much experience both with competition and with real cakes people actually want to eat - do you have any tips for us newbies?
Lori and Alyssa

P.S. She really loves to decorate. She's won Champion at both County and State the last two years. She's ready for more information but more than a little shy about posting.

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: Please tell your daughter that she's experiencing the same problems all decorators do - matching colors on one medium to another and also let her know that purple is the worse - it fades quickly to blue when exposed to daylight, lightbulbs any light source. But first, royal whips up really white so when you add color to it, you're getting a nice true color. Buttercream (especially with that darn new Crisco) tends to come out white but not as bright a white as royal so what if she tried adding some Wilton Whitener to the BC before adding the purple? Also have her add a nice heaping tablespoon full of regular flour to her BC batch (but eliminate the meringue powder - it's awfully yellow - the Crisco site say's this seems to solve the problem. Another trick is to make the BC and the Royal batches up the night before and let set in the fridge over night. Check on the color the next morning and adjust. I use Italian Meringue Buttercream, gumpaste and fondant and find that there's a color difference even in those three. Best of luck.

: My mother decorated cakes when I was growing up and my daughter has been decorating for 4H for six years now. I serve mainly as advisor and helper although I would really like to do some decorating myself now. I have learned a great deal from you all by reading these posts and the archives, but now that the fair is approaching I have some specific questions we haven't yet answered by experimentation.
Royal and BC color so differently that last year my daughter (Alyssa) had to mix colors to get her BC garland to match the colorflow decoration on top. Our problem color was violet. We've tried a (shortening) BC recipe with meringe powder and one with milk and tested the color changes, but they still don't match the royal. She's on the verge of trying other recipes to make the cakes we eat even more tasty (and a recipe for flowers other than royal), but what seems to work well for competition is a shortening BC with royal flowers on a foam dummy. She's thinking of using garlands again and has decided that making them with royal would look best - especially since colors are not mixing in well with BC made with the new Crisco (we're trying other shortenings). You all have so much experience both with competition and with real cakes people actually want to eat - do you have any tips for us newbies?
Lori and Alyssa

P.S. She really loves to decorate. She's won Champion at both County and State the last two years. She's ready for more information but more than a little shy about posting.

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