BARCO Tips and tricks for all pigments and dyes:
- Fading colours: Sunlight or fluorescent light will cause some colours to fade. After the cake is decorated, it is best to keep in a cool room and out of direct light.
- PH sensitive colours: Flesh, Purple, Black and Browns. These colours will not present correctly in the presence of acid in the mixture; lemon juice or cream of tartar. Omit the acid if tinting icing brown, purple, flesh, black or brown. A slight acid environment will cause these colours to lose their colour slowly over night even. PLEASE TEST THESE COLOURS BEFORE YOU USE THEM…. you might promise a customer a Purple cake and wake up the next morning to a Pale Blue (Brown and Flesh turns green) cake due to the reaction with the acid.
- Deep colours: When making deep colours, such as black, brown, or red use
- Barco food colours in larger amounts than normal.
- Stains: Paste colours can stain teeth and skin; however, simply washing skin area with soap and warm water will remove colour. Bleach can be used on counter tops. Lukewarm water should be used first to spot stained colour.
- Black: When white buttercream, fondant etc. is tinted black, it also can have a bitter taste. To prevent this, start with a dark chocolate icing/fondant etc. and then add a small amount of black colour.
- White: White is used for lightening icing that has been coloured too dark. Also, use it for making white buttercream made with butter or margarine.