What Are Your Must-Have Colors?

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!

2/4/146:12 AM

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The Tailored Cookie CoSuper Gobbler

I love the Wilton Whitener...I prefer it over the Americolor (that one I seem to have to add soooo much more than the Wilton to get a bright white). Happy Baking!

2/5/143:39 AM

The Italian BakerGobbler

mmmmm.... never heard of a Whitener....... Usually I'm quite happy with the natural color of my RI. Do you always use it for white RI?

Originally Posted by TheTailoredCookie:

I love the Wilton Whitener...I prefer it over the Americolor (that one I seem to have to add soooo much more than the Wilton to get a bright white). Happy Baking!

2/14/146:26 AM

The Tailored Cookie CoSuper Gobbler

I started using white a couple of years ago and it is such a HUGE difference in the brightness of white RI...it also comes in handy if you've added too much color to your frosting and you'd like to lighten it up. It's worth trying...

Originally Posted by Jenny's Cookies:

mmmmm.... never heard of a Whitener....... Usually I'm quite happy with the natural color of my RI. Do you always use it for white RI?

Originally Posted by TheTailoredCookie:

I love the Wilton Whitener...I prefer it over the Americolor (that one I seem to have to add soooo much more than the Wilton to get a bright white). Happy Baking!

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2/14/147:25 AM

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

I only use whitener when I'm stenciling over something dark - and then only sometimes. I'm generally pretty happy with the whiteness of my icing without whitener, and not using whitener means one less thing to buy. It will keep your whites whiter longer though, if you're planning to save the cookie for a long time. And it does heighten the whiteness of the icing, but in may case, only marginally as my icing is very white to start.

2/14/142:14 PM

The Italian BakerGobbler

I'm pretty happy with my white, but I always do my RI with raw or pasteurized egg whites. in Italy merengue powder it's difficult to find... so I don't know if that ingredient helps making RI whiter.

Originally Posted by Julia M. Usher:

2/15/145:58 AM

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

Originally Posted by Jenny's Cookies:

I'm pretty happy with my white, but I always do my RI with raw or pasteurized egg whites. in Italy merengue powder it's difficult to find... so I don't know if that ingredient helps making RI whiter.

Originally Posted by Julia M. Usher:

You know, I think it might. I usually use egg whites too, so rarely whiten. Have noticed a slightly yellower hue to some of the icing I've made with meringue powder - but only slightly.

2/15/141:22 PM

The Tailored Cookie CoSuper Gobbler

I only use meringue powder and my icing is always on the off-white-ish side without the whitener...the whitener has made my RI so nice and bright...thought I'd mention it but if you're happy with the whiteness, then opt out.

2/15/142:14 PM

Dana ~ Dana's Daydreaming CookiesSuper Gobbler

Hi Jenny! Here is a link for you...http://loveatfirstbiteyork.blo...ssible-possible.html A blog about color theory and cookies. Rebekah does a wonderful job explaining color and she has many examples of royal icing, in a range of colors. I hope this helps you!

5/22/146:27 AM

The Italian BakerGobbler

Thank you Dorana! I discovered that blog a couple of weeks ago.... and it's already bookmarked, even if I haven't had the chance to explore it properly yet!!!!

But from the first look I think it's really really wonderful.... a huge resource!!!!

Thanks again!

Originally Posted by Dorana ~ Dana's Daydreaming Cookies:

5/22/146:54 AM

sugar sweet cornerGobbler

hi all

i am new in this bushiness, can some one tell me what RI stand for?

6/3/143:30 AM

The Italian BakerGobbler

Hi sugar sweet,
RI stands for Royal Icing!!!!

6/3/144:04 AM

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

Good point, Sugar Sweet. Not even those who have been at it for a while understand all of the acronyms used on the site - it's great when people spell them out, since we have a broad range of people/decorators on the site.

Thanks for the clarification, Jenny's Cookies.

6/3/149:33 AM