Why Does My Color Fade?

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Why Does My Color Fade?

Ro Zinniger: Posted on Saturday, May 28, 2011 1:52 PM

A customer came in the other day and was wondering why her Americolo violet color faded the day after she kneaded it into her Fondx fondant. I was wondering the same thing, so I dialed up Fay Molina, Owner of Americolor and asked her. She said that due to the high PH in the icing, the color faded much more quickly than usual. The solution is to add a pinch of baking soda to your icing and it will bring the color back! Well done! It does work, and I am so excited to pass along this information! Have a cake issue? Send me a message! Happy Caking!

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3 Comments to Why Does My Color Fade?:

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jenny on Tuesday, May 31, 2011 8:03 AM

As a chemist, I have to comment that its actually a low pH(acidic) and that the baking soda increases the pH(to a basic, higher pH around 10). I must try this, I've been really struggling with the violet! Love the new blog! Thanks for the info!

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tracy on Wednesday, February 01, 2012 8:51 PM

So does this work only when using fondant or will this work in buttercream icing too? Haven't had a big issue with fading but curious. Thanks!

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Ro Zinniger on Wednesday, February 01, 2012 9:08 PM

Yes, adding the small pinch of baking soda to buttercream works too! Usually you do not see the fading until the icing is on the cake, and it is the next day and you have to deliver! : ( Hopefully you will never have to experience it! Violet and blues are the biggest culprits! Hope this helps!

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