I *KNOW* I read a thread not too long ago about someone adding a drop or 2 of violet to their MMF to get it whiter. Naturally now that I need to try the same trick I can't find the thread!! grrrrrrrrrr!
Anyway, has anyone else tried this? I'm also wondering if adding just a touch of violet would help lighten a standard yellow cake?? I want to do a pink & white checkerboard cake, but since white cake doesn't rise the same amount as other cakes, I'd rather not mix the strawberry & white cake mixes if I can help it (afraid the strawberry rings would overflow onto the white ones!).
Any other suggestions for doing a pink & white checkerboard?
HEY! As I'm typing this, it occurred to me that I could do 2 white mixes and just color one red and flavor it with peppermint rather than strawberry! Have one part peppermint (pink or red color) and the other white (vanilla flavor). Think that would taste good? Was going to decroate it with a peppermint design. Maybe flavor the bc with peppermint too? HEY! This is starting to sound good!
Yes! You've got it with adding red to the white mix. Add a LOT or it will only be pink. Mix it in the water for best results.
Are you using a vanilla or classic white (DH) cake? Classic white will take the mint flavor easier with better results. Otherwise just add the flavor to the bc.
Good luck! This will be so cute!
I would suggest adding the mint flavoring to ALL the cakes!!! 
as well as the buttercream that way it's like a candy cane... overkill of peppermint 
I've never heard of using VIOLET to get white... I did take a yellow cake mix and add the white white stuff from Wilton it didn't turn it white though :-s So I'd do as you brainstormed late in your post... 2 white mixes dying one red
There have been several threads where people put a drop or 2 of violet coloring in buttercream that is made with real butter to make it white.
I have read and re-read these posts because people absolutely swear by the trick but personally, I have tried it 2 or 3 times and all I see is buttercream icing with a GRAY tint. I am not at all happy with the result of doing this, but, as I said, people on here swear by it. Every time I read it I try again, thinking I am doing something wrong, but never again!
I don't think it would work with yellow cake, though.
Well when hubby makes the buttercream for me we use the 1/2 butter 1/2 crisco recipe and it's never yellowish... it's always bright white even the batch that's been sitting for over a week is still white lol
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