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Tried the violet trick and it works!

post #1 of 21
Thread Starter 
That's amazing! Who would have thought adding violet to butter yellow icing would turn it white!

It works! Pretty cool!

Thanks for the tip CC!
post #2 of 21
thumbs_up.gif Yea worked for me too. I learned it here too. I love this place icon_wink.gif
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Cake minds think alike.
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post #3 of 21
No kidding?! Just a teeny-tiny bit?
~ Sherri
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~ Sherri
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post #4 of 21
New here....what's the violet trick???
I wouldn't do well in a cake business...I'd eat too many of the profits!!!
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I wouldn't do well in a cake business...I'd eat too many of the profits!!!
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post #5 of 21
...violet trick is a tiny tiny touch of violet color takes away the yellow in icing..makes it nice and white...

That works with alot of things as I am a hairstylist and that is one of the rules of hair colour. I should have known that one before here...duh..lol
post #6 of 21
I just tried it the other day and was totally amazed! I was very happy because now I don't have to search for white margerine. Countrykittie, the violet trick is - if you have icing that is yellow (usually because you use butter or margarine), you can put a teeny bit of violet food coloring in and it turns it white. I guess because purple is red and blue - primary colors - it cancels out the yellow or something. I don't know how it works, but it does. But, don't use too much or you'll get grey.
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Music and cake make me happy!
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post #7 of 21
It really is a super cool trick! thumbs_up.gif
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Agape is the greatest love of all.
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post #8 of 21
Does it have to say 'Violet' on the color? Would purple work? And what brand? Wilton, Americolor? Gel, paste, powdered? Ack!!!!
Audrey
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Audrey
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post #9 of 21
I heard (here) about this trick a little while back but haven't had the chance to check it out yet! I'm glad to hear it really works thumbs_up.gif
post #10 of 21
As far as I know it has to be violet. I think any brand would work.
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Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #11 of 21
That sounds cool, I'll have to try that.
post #12 of 21
Okay, whoever discovered this and whoever's been posting this, I LOVE YOU!! I can't STAND criscocream, but needed to use it for white icing.

Does anyone know if this works for IMBC too? Now that would be the ultimate in cool!

Thanks,
Sherri
~ Sherri
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~ Sherri
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post #13 of 21
What a cool tip--and exactly something I'll be needing to use soon!!
post #14 of 21
How much is just enough so as to not make it gray?
I wouldn't do well in a cake business...I'd eat too many of the profits!!!
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I wouldn't do well in a cake business...I'd eat too many of the profits!!!
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post #15 of 21
Quote:
Originally Posted by countrykittie

How much is just enough so as to not make it gray?



I used just a tiny tiny bit. I just put a tiny bit in the tip of my tooth pick. & I use the Buttercream Dream on this site.

(Did I say only a tiny bit icon_lol.gif )
Cake minds think alike.
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Cake minds think alike.
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