Successful baking will depend on how close you can relate the vision of your client to your baking. Color plays a significant role in deriving customer satisfaction, and as a baker, you ought to know and understand the likes and dislikes of your clients, especially when concerning the shading of icing they wish to see on their cakes.
Note that there are a variety of different products available that can help you arrive at specific colors for icing, starting from gel colors to plain food coloring. You can also use luster dust if you prefer a subtler shading. A little paste, gel or liquid can transform icing into a baker’s palette for decking out cookies, cupcakes, cakes, and other pastries.
Below are some tips on how you can make icing colors:
- Always use a pure white icing that’s made with shortening instead of using butter to arrive at the richest colors.
- Avoid vanilla in your icing as it will tint your white icing ivory.
- Take consideration the scrape sides of your bowl so as to avoid streaks whenever stirring the coloring in.
- If you are not satisfied with your shade, then simply add some few drops of your preferred shade.
- Basic red food coloring will, at most times, add on an unpleasant flavor onto your icing. When selecting it, choose one with a “no-taste” flavor.
Always keep in mind that the very first step of coloring your cookies is the selection of an appropriate base which can include a cookie icing, cake, glaze or frosting. Icing, on the other hand, is normally thinner and glossier than frosting. As for the frosting, it is fluffy and takes on a swirly shape whenever it’s spread. On the glaze, it’s slightly translucent and thinner than icing.