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Saphiel
Newbie
Joined: Sep 26, 2006
Posts: 2
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 Posted:
Sat Sep 26, 2009 6:48 am |
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Just wondering if anyone has ever had this happen? I frosted 2 cakes in VERY bright colors, came back a few hours later and they were no longer bright, not even close. One was very bright pink and when I came back it was very light pink. My other one was bright purple and when I cam back it was half blue, and half lighter purple. What happened? I did nothing different, this has never happened! |
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itscake
Junior Member
Joined: May 18, 2009
Posts: 46
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Sat Sep 26, 2009 7:02 am |
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Hate when that happens...from my experiences....I have learned to let the colours bloom for a few hours before I ice the cake...they change as they sit...overnight is even better...maybe you can paint over the exisiting color... |
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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 22130
Location: Indianapolis IN
Birthday: Jan 19
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Sat Sep 26, 2009 8:12 am |
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I knew just be reading the subject line that it involved red fading.
Here's your history lesson that I've shared a number of times (since most of you aren't as old as I am and were around back then!  ).
In the late 70's, Red Dye #2 was removed from the market. Inconclusive testing determined that if you ate something like 500 lbs of it a day, you MIGHT get cancer, so they pulled it. There was no substitute that was as stable. Bright lights, sunlight will cause the reds of today to fade.
Purple = blue + red. Red fades, leaving only the blue.
Orange = Red + yellow. Red fades, leaving only the yellow.
Red fades to pink .... pink fades to light pink or even white.
Many CC'ers have said using milk instead of water in your icing helps stablize the color. Brands of color makes a difference. I use Cake Craft brand colors and rarely, if ever, have a fading issue.
BUt what you experienced is actually pretty normal. |
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Doug
Forum SuperStar!
Joined: Jun 28, 2005
Posts: 9450
Location: NC - just off I95, North of the Border
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Sat Sep 26, 2009 8:18 am |
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and adding to IndyDebi's history lesson: physics/chemistry/lighting lesson --
specifically it is the UV in light that causes the fading (yep UV is a bleach! -- one reason why whites hung outside in sun look so much white and brighter -- and why it can be used to disinfect things and why it can disrupt cell structure to cause cancer!)
UV sources: sunlight -- so keep away from windows -- doesn't even have to be direct light!
florescent lights (at their heart they are a very powerful UV source -- think tanning beds!) -- so keep those off too! (tho' that could be difficult -- hard to see in the dark.
best protection -- ice it -- box it immediately so the light can't get to it.
(some one needs to invent cake sun screen!) |
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letsgetcaking
Frequent Member
Joined: Aug 16, 2009
Posts: 323
Location: Confectionery Heaven
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Mon Sep 28, 2009 8:19 pm |
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This is great info, Indydebi and Doug. Thanks for sharing with everyone, and Doug? You always crack me up! |
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GenGen
Forum Fanatic
Joined: May 17, 2007
Posts: 1143
Location: Northern Idaho
Birthday: Dec 16
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Mon Sep 28, 2009 8:29 pm |
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I've never had red fade but i have had the wilton shade of Pink fade.. its annoying as hell. the other shade i had fade was the shade of PUrple but that had been after several days (something on a fair exhibit i had) |
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KathysCC
Gallery Moderator
Joined: Aug 18, 2007
Posts: 930
Location: Mississippi
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Wed Nov 11, 2009 6:11 pm |
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I've only had fading problems with Wilton Pink. I use Wilton Rose for all my pink icings now and never have any problems. |
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