Colour mixing guide from Chefmaster

CHEFMASTER® PRODUCTS Food Coloring Manufacturer Guide

Apricot – 2 parts Orange & 1 part Egg Yellow

Maroon – 4 parts Red Red & 2 parts BurgundyRaspberry – 3 parts Bakers Rose & 1 part Christmas Red

Aqua – 5 parts Sky Blue & 1 part Leaf Green

Ivory – 1 Liquid Whitener & a touch of Brown and Egg Yellow

Ruby Red – 1 part Holiday Red and a touch of Black

Avocado – 4 parts Lemon Yellow & 1 part Leaf Green and a touch of Black

Jade – 1 Leaf Green & 1 Royal Blue & a touch of Black

Rust – 8 parts orange & 2 parts Red Red & 1 part brown

Burgundy – 5 parts Bakers Rose & 1 part Violet

Lavender – 5 parts pink & 1 part Violet

Sea Gold- 2 parts Sky Blue & 1 part Leaf Green

Chartreuse – 2 parts Lemon Yellow & 1 Leaf Green

Marigold – 3 parts Lemon Yellow & 1 part orange

Silver – 1 part Black and 1 part Blue

Copper – 1 part Egg Yellow & 1 part Brown & 1 Christmas Red

Melon – 1 part Orange & 3 parts Bakers Rose

Skin tone – 12 parts orange & 4 parts Bakers Rose & 1 part Royal Blue

Coral – 3 parts Rose Pink & 2 parts Lemon Yellow

Moss Green – 2 parts Violet & 3 parts Lemon Yellow

Teal – 9 parts Sky Blue & 1/2 part Lemon Yellow

Dusty Rose – 2 parts Christmas Red & 1 part Malt Brown

Navy Blue – 1 part Sky Blue & 1 part Violet

Turquoise – 6 parts Sky Blue & 1 part Lemon Yellow

Gold – 10 parts Lemon Yellow & 3 parts Orange & 1 part Christmas Red

Persimmon – 1 part Orange & 1 part Bakers

RoseWine – 3 parts Holiday Red & 2 parts Rose

PinkPlum – 1 part Violet & a touch of Christmas Red

Grape – 1 part Sky Blue & 6 parts Bakers Rose

Misty Green – 2parts Leaf Green & 1 part of Royal Blue & a touch of Black

Note: Blend the colors before adding them to the icing. Add the blended color to the icing to get the shade desired.