Colour Blending Chart

Notes About Wilton Paste Colors


RED – There are three different reds – Christmas Red, a blue-toned red; Red-Red, an orange toned red; and Red-No Taste, a blue toned red.

Note: It can take as much as 1 oz. of red paste color to one cup of icing to get a deep red.

GREEN -Leaf Green is a brighter green with more yellow than Kelly Green. Both of these greens require very little color, how much color added depends on the tone of the green you desire.

HOT PINK- Rose paste color will obtain hot pink with good results. Rose Petal is a soft, muted rose color. Pink is a traditional pastel with a slight yellow tone.

BLUE- Royal Blue has a red tone. Sky Blue has a yellow tone.

DAFFODIL YELLOW- Daffodil Yellow is an all natural food coloring and does not contain yellow #5. (Many people are allergic to this). Daffodil Yellow currently contains alcohol which all other colors do not have present.
ANTIQUE GOLD: Add just an extremely small touch of Leaf Green to Golden Yellow

AQUA: Sky Blue and Leaf Green

AVOCADO: Use Moss Green colour

BLACK: Our paste colour or Royal Blue, Christmas Red, Orange and Lemon

CHARTREUSE: 9 parts Lemon Yellow, 1 part Leaf Green

CORAL: Creamy peach and a touch of pink or orange and a touch of pink.

FLESH: Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.

GREY: Add just a touch of Black to white icing.

HUNTER GREEN: Kelly Green and a touch of Black

JADE: Leaf green, Royal Blue and a touch of Black

LAVENDER: Pink and Violet

MARIGOLD: Lemon Yellow and Orange

MAROON: Burgundy and Red Red

MAUVE: Touch of Burgundy with very little Black.

MISTY GREEN: Leaf Green, Royal Blue and a touch of Black

MOSS GREEN: Our paste colour or Violet and Lemon Yellow

MULBERRY : Mix Rose with a touch of Royal Blue.

NAVY BLUE: Royal Blue and Black

PERIWINKLE: Royal Blue and Violet

PLUM: Use violet with a touch of Christmas red.

RASPBERRY: Pink and Red Red

RUST: Orange, Red Red and Brown

SILVER : We do not advise attempting to simulate silver colour in icing. Instead, add silver leaves or other silver accessories to the cake.

TEAL: Use teal paste colour or Lemon Yellow and Sky Blue

TURQUOISE: Sky Blue and Lemon Yellow

WARM GOLD: Use Golden Yellow with just a touch of brown.

Please let me know if you find this helpful.
Sandra

Cherry & Almond Frangipane Tarts

Cheeries are beautiful at the moment so consider using them in a great dessert.

2 tsp softened butter; 2 tbls sugar; 1/4 cup ground almonds; 1 egg yolk; 1 tbls thickened cream; 20 cherries pitted; 2 tsp powdered sugar for dusting. 20 tartlet cases.

Preheat oven to 350F deg.
Combine butter, sugar, almonds, egg, and cream until well blended. Place l cherry on top if each tartlet. Bake until set and golden, approximately 15 minutes. Cool completely. Dust with powdered sugar. If serving as dessert, have some thickened cream at hand.

Alternatively, this recipe can be made in one medium size tart.

French Vanilla Buttercream

This is a delicious icing, it tastes like vanilla ice cream.

It is ideal for sandwiching cakes or macarons.

345gr Sugar; 180ml milk; 1 ½ tsp plain flour; ¼ tsp salt; 1 tbls vanilla essence; 90ml whipping cream; 567gr unsalted butter at room temperature.

 Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for ½ hour to cool the mixture. Whisk in vanilla essence.

 Pour the custard mixture into a mixing bowl with a paddle attachment. Add cup up butter and add whipping cream. Mix on low speed to incorporate ingredients. Gradually increase the speed to medium-high until the mixture begins to thicken. It takes approximately 7-9 minutes for the butter to be completely incorporated.

 Put the icing in a plastic container with a lid and refrigerate. It will keep for l week in the refrigerator or freeze for 2 months.

Makes approximately 5 to 6 cups.

Fondant/Gumpaste Ribbon Bouquets

Because the ribbons are wired they hold their beautifully. Make the ribbons at least two weeks in advance, to allow them to dry completely.

Roll out fondant or gumpaste thinly, carefully measure and cut stips 1.3cm wide and 10cm long. Shape 24 gauge wire into individual upside down "U". Brush the upper and lower edges with egg white. Put the shaped wire about 1cm from the strip's base.

Close the  top strip on the bottom strip, sandwiching the wire. Turn the ribbon strip on its side and allow to dry. Repeat the process to achieve the size bouquet required.  Insert the ribbons into a ball of gumpaste. Consider cutting some smaller ribbons for variation at the base.

LEMON & RASPBERRY CUPCAKES

Sponge: 200gr unsalted butter (room temperature); 200gr caster sugar; Pinch of salt; Finely grated zest of 2 lemons; 4 medium eggs; 200gr self-raising flour; Punnet of raspberries, plus extra for decorating.

Place the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs light in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of the flour. This will rebind the batter. Once all the egg has been incorporated into the butter mixture, sift in the flour and stir until the batter is just combines. This ensure the sponges stay light and fluffy.

Pour into cupcake cases until 2/3rds full, drop 2 or 3 raspberries into each cupcake. Bake in moderate oven for 12-15 minutes depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If not sure if they are cooked, insert a skewer and it should come out clean.

 Sugar Syrup: 150ml freshly squeezed lemon juice; 150gr caster sugar.

While the cupcakes are baking prepare the sugar syrup. Place the lemon juice and caster sugar into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to down slightly.

 Once the cupcakes are baked, let then rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm: this allows the syrup to be absorbed faster. Once warm, remove the cupcakes from the trays and leave to cool on a wire cooling rack.

 Frosting: 200gr Cream Cheese; 200gr Unsalted Butter (room temperature); 500gr Icing Sugar (sifted); Finely grate zest of 2 lemons.

Place the cream cheese in a mixing bowl and beat until smooth and creamy. Place the butter, icing sugar and lemon zest in a separate bowl and cream together until very pale and fluffy. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until the frosting is combined. Chill until set.
Pipe frosting onto cupcakes, then finish by placing a raspberry on the top of frosting.

Source: Peggy Porschen

Rice Krispy Recipe

Rice Krispy Treat Recipe

280 g marshmallows

4 cups rice bubbles

Pour rice bubbles into a large bowl.,

Place marshmallows into a heat resistant bowl and microwave until puffed up

Probably 2 to 3 minutes.

Stir marshmallows through rice bubbles.

To mould:

Spray a sheet of glad wrap with oil and wrap around desired amount of mix.

Shape into required shape using plenty of pressure.

Freeze until required