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of blue icing and a small amount of yellow icing andblend the two together to obtain a green icing. Chancesare that the resulting color will be too deep (too green)for, let us say, spring foliage. We simply add moreyellow to the mixture to get a "spring" green and thenblend in enough white icing to obtain the light tintrequired. After we have learned to produce any color we require,we can then consider some refinements in the use ofcolor. For example: a cake decorated with bright col-ored flowers may appear too "contrasty" because ofthe strength and variety of the colors used. The con-trast can be reduced and the color scheme renderedmore harmonious by adding very small amounts of thecolors of each flower into the green of its leaves. Thisis called "graying" and is very effective especially when the color is left in streaks rather than thoroughly mixedinto the green. |
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