Resources for Mixing Colors

A comment from another member, moving it here:

 

Thanks Julia!
And thanks Debby Hook... If you find that article you mentioned.... Please, share with us! That would be very helpful! I'll check both the link you mentioned! I know both websites but I didn't have the time to check those parts!
Thanks again

Ok.  I'll tackle this one.  I have been cake decorating for years and am a wilton instructor.  Every month I teach newbies how to color with paste or gel color.  The main thing is LESS is more.  So if you are using a wilton color, open the container and just coat a toothpick with color and swipe the toothpick into your icing.  Then, right away, throw the toothpick out!  DO NOT put it on the counter, It may stain the countertop.  Stir your container.  look at the color.  If it is not exactly what you wanted, USE A FRESH toothpick, and add more color.  Fresh toothpick every time, no double dipping.

If you use another brand, they often come in squuze bottles, a little goes a long way.  

I mix, test my color against white background, mix again, add more if needed, etc...

Hope that helps,

 

Here is the link to Sweet Sugarbelle's color mixing chart: http://www.sweetsugarbelle.com...t-and-printing-help/

 

I found it very helpful, and she also has several blog posts on mixing colors to get the right shade, adding ivory to change the tone, coordinating colors in a set, etc.  Good luck!

Thanks both of you! I could say that SugarBelle's color charter is pretty much what I needed!
I'll add another "little" question.... So in order to create all your mixed color, which are in your opinion the "must have" color?!? I have Rainbow Dust colorgel Blue navy, pink, orange, purple, ivory; Wilton Christmas red, green leaf, rose (I bought is for a fuchsia... we could say it's somewhat fuchsia), brown and then I have coral red, sage green, yellow, black and blue (which is more of a turquoise than actually blu) of an Italian brand! Should I add something?!? I have issues with red... Never got the perfect red! I saw most of you use Americolor but I read something on the website that sells them that they're not approved by EFSA (European FDA) so I didn't trust them and I didn't buy! About this last thing, if any of you lives in Europe and knows something about it, I'm all ears!
Thanks again for the useful tips!

Jenny - I "forked" this question again to a new thread, since it is a new question. Others, please respond to Jenny's must-have colors question via the link directly under her post above. Again, when you have a new question, best to search the site to see if it's already been asked and, if not, to start a new thread! THANKS!

Julia again, I'm so sorry! Sometimes words flows without thinking and this morning I forgot about posting the question in a  new thread!! Sorry sorry again.... I promise I'll remember next time! I understand that this is more job for you.... And I'm not used to this community thing!

Here is the link to the icing color chart, that Debbi Hook is referring to. This chart shows icing/frosting mixed with liquid food coloring. http://annaandblue.blogspot.co....html According to the post, by Stephanie, the article was in the 2012 issue of Food Network Magazine.