This is something I put together after answering the same color questions over and over.

If you’ve ever mixed buttercream and thought it looked too yellow, too bright, or just not quite right, this will help you adjust it without starting over. It walks through simple, practical fixes you can use while you’re actually working, along with a few basics to help you understand what’s happening as you mix.

Everything is written with dye free baking in mind. The colors we use don’t behave the same way as traditional gels, so the approach matters more than the product. This is meant to take some of the guesswork out of it and give you a starting point you can come back to.

It’s a quick reference you can keep nearby, not something you have to sit and read through. Just open it up, make a small adjustment, and keep going.