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The way to Attain Various Colors for Cake Designing with an Air brush

By: Tambi Zara

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Here's where the fun comes in. Everybody has a different name for colors...so when in doubt, ask your customer to bring you a sample of the colour, especially for wedding cakes.

Is it Peach, Salmon, Apricot or Pale Orange? They're all pink and yellow except based on the ratios and intensity they all have slight distinctions. A handy suggestion for you on mixing slight shade differences, similar to peach, is to start using a bowl of light pink icing. Next dip your spatula in and take away a bit frosting, next put several drops of yellow on the spatula and blend it into the bowl. It is usually easier to add a little more than it is to take a bit out! By putting your drops on your spatula, you will not accidentally put too much in your bowl. Food Colors can be found at in stores that will sell wholesale cake decorating supplies.
Extreme pink + a bit yellow = Salmon
Light yellow + a little pink = apricot
Intense pink + intense yellow = orange
Trying to get an effective "watermelon" color? Because of the nature of food color, no quantity of pink will get you there. But try a pale red…it really works superbly. Intense yellow with five or six drops of brown will get yourself a gold tone. Put in a drop of pink if you wish to warm it up. Start with white icing, a drop or two of brown, a few drops of yellow to have an ivory shade.
Greens vary with the seasons. For spring green, put in a little yellow. For summer season green, try it direct out from the container. For late summer time, add a bit blue. For neon green, begin with bright yellow and then add blue. In autumn, add pink or brown to your green otherwise try striping the bag. Variegate foliage with red, orange, yellow, gold otherwise brown. In case you are seeking a just-right powder blue, start with pale blue and put in a few drops of lavender. Or to have those dusty "country" colors, try adding a drop or 2 of brown to the pink or blue.

If you combine red Liqua-Gel and green Liqua-Gel, depending on the ratios, you will get either brown or an extreme mauve. Due to features of food color, burgundy is kind of hard to get there from here. If you start with red & put in black or brown, you're more prone to obtain a brick red. Burgundy is best to buy already mixed. If you do obtain a great shade, be cautious that you haven't used a lot of color in which whoever eats the cake could have burgundy teeth! You'll find it enjoyable to experiment, though. Keep in mind, to getting a more intense color, try airbrushing on top of colored roses rather than blending the colour throughout the frosting. Premade Food Color,comes from Chefmaster or Bakery Crafts.

Yellow from the bottle is really a really good lemon yellow, but you can warm it up using a drop of pink for the more buttercup yellow. Or you should buy commercially prepared "egg" shade yellow. To obtain neon yellow, start with a bright yellow & put in a drop or two of green.

By learning a couple of tricks with color you should be able to provide the customer something a little different and unique to the shop! Enjoy the art in addition to your technique of cake decorating. Thank You, & for more information on cake decorating please go to see our web site.

Article Source: http://depositarticles.com/

Welcome to Oasis Supply Company and thank you for visiting our website. Here at Oasis we are your true "One Stop Supplier" for all your professional cake decorating supply and candy making needs. Please browse through our pages and feel free to contact us if you would like additional information. If you are ever near the Philadelphia area visit our outlet store & showroom. Showroom phone number 215-245-9800 www.oasisupply.com

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