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#11 | |
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Certified Master Chef
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KE STOP IT!!!!
How can I enjoy this lovely box of.....hiccup.... ....I mean cup of coffee when you keep making me spit it all over my screen?????
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Not that there's anything wrong with that..... |
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#12 | |
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Certified Master Chef
Site Administrator
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#13 | |
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Cook
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But I don't think food coloring will give me the orange color that I want. I think it will come out to light - like a peach color. This always happens when I try to do red, I always end up with pink. I've even put about 10 drops in and I still get pink. Then the frosting starts getting thinner. I would imagine it would be the same with orange.
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#14 | |
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Certified Master Chef
Site Administrator
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Without an actual orange coloring agent that's the best I can come up with. I can't think of anything else
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#15 | |
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Cook
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Thanks for the input. I'll try for the orange but I may have to settle for peach or yellow. Unless I can come up with a light brown.
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#16 | |
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Certified Master Chef
Site Moderator
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This might be of some help: Color Mixing Chart
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain |
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#17 | |
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Senior Cook
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Yes, I've never had any luck getting strong colours from liquid food colourings. You always end up with the pastel shade of whatever colour you were trying for. Gel colouring works really well, and I use that for my reds, blacks, etc. However, if you can't get to the shop for gel colours, I guess a peachy colour is your best bet.
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#18 | |
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Assistant Cook
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well as far as i know shades of red, and orange need a couple of hours to "mature" if you add enough red or orange food coloring to something the color should become stronger, however the thining that was aformentioned can become problematic but that can be solved with a little cofectioners sugar, leave the iceing to rest for like two or so hours and you may notice the collor seems to drop a couple of shades and become a more rich and less pastell collor, at least thats what happens when i have to use noramal food colors to color my buttercreme, anyhow thats my two cents take it or leave it i wish you the best
brandon- aka That_gumpaste_guy
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There is no love sincerer than the love of food.- - - George Bernard Shaw Life is like an onion: You peel it off one layer at a time, and sometimes you weep. - - - Carl Sandburg Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. - - - Voltaire Dost thou think, because thou art virtuous, there shall be no more cakes and ale?
- - - William Shakespeare Last edited by That_Gumapaste_Guy; 07-10-2008 at 03:07 AM. Reason: incompleet thought needed fixin' |
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