A mouth-watering pastry is judged according to two criteria – its content and presentation. Whenever we talk about it, one of the things that come out in mind is the icing. Icing colors, as the most important factor in delivering well-presented pastry, bring out its sweetness at its first glance. But what makes icing colors, in any pastry, adds more flavor to make our mouths salivate?
Icing color is an important factor when making the icing. As icings decorate a once-coarse pastry, this also tricks our mind that this is sweet and mouth-watering. Here are a few tips when coloring your icing:
- Know the color chart. Icing colors come in various hues and saturation. Using less coloring may turn your red into pink or blue into dull white or teal. Controlling the strength and mildness of icing colors will make the icing stand out and perfect the imagined structure of your pastry.
- Control your icing and pastry environment. Humidity, texture, and other environmental factors can alter the color presentation of your pastry. For example, applying icing to a pastry that has just been brought out from the fridge makes your icing color to bleed – and it’s not a good thing to see your cake bleed. Too much exposure to light and applying acidic or highly-mineralized liquid may cause your icing colors to fade.
Coloring the icing will surely bring out the best in your baked goods. Knowing basic tricks in applying color to your icing will not just add more color to your pastry but also more flavor and more people to love your baking skills as well.