Adding a pop of color to buttercream makes your baked goods more appealing. However, there is a fine line between seeing beautiful colors and tasting food dye. I’ve had to learn how to make buttercream taste execellent while still managing to add bright and dark colors. Here a few tips and tricks to making colorful buttercream:
1.Choose your colors before making the icing
When I want to color buttercream, I consider who I’m making the baked good for, what event will I bring it to and when it will be hosted. If it’s someone close to you, then you probably know their favorite color. However, think about what colors they wear the most or if they have a certain theme for their party.
2. Consult the internet
After I’ve narrowed it down to two to three colors, then I think about gradients. My go to website is the Frost By Numbers guide on the Food Network website. This helped me a lot when I first started baking cupcakes and cakes. The guide offers various colors, gradients and how many drops of food coloring to use.
3. Don’t be afraid to make new colors
The first time you try to make a new color, it may or may not work out, but don’t be afraid to try. I’ve had made some interesting colors, but I didn’t throw out the buttercream. I would pipe it out using different tips, save the shapes and use them on a different baked goods.
These are few tips to creating a nicely colored buttercream. If you have have anymore tips, feel free to share them in the comments section below.
A few weeks ago, I saw a post on Twitter by food blogger, Molly Yeh, about her Rose Rose Cake. The cake looked beautiful and I knew I wanted to try to make it. I had been wanting to make something that was challenging and that I could experiment with color.
It took a full day to make the cake. That was shorter than I expected because originally I thought it would take two days. First, I made the Matcha Chocolate Cake. I needed to make it ahead of time to allow enough time for it to cool. Then, I made the buttercream. In order to make the pink and orange frostings, I referred to this chart. The chart was helpful because I don’t have enough experience mixing colors, and I hate when frostings have too much food coloring. I think it tastes bad. After making the frostings, I turned the air conditioner on in my living room in order to keep the frosting from melting while I worked with it.
In Molly Yeh’s post, she mentions that she used a Wilton Flower Nail Decorating tool. I didn’t have that and I wasn’t going to go look for one, so, instead, I used a pizza saver with two of the legs cut off. I still went through the process of attaching a small square of parchment paper to the top of the pizza saver and creating the roses that way. Honestly, the roses weren’t that hard to make using the pizza saver. You just have to be patient and practice. My first couple of flowers looked a little rough, but by the fifth one, I had gotten the hang of it. Also, if you mess up, you can take the frosting off of the parchment paper and place it back in the bowl.
Overall, making the cake was fun and I was able to catch up on my shows. I’ll be making a similar cake soon, and I hope to post the recipe for the cake and the frosting.