I want to push my buttercream paintings beyond pretty gradients and into intentional palettes that carry mood — has anyone taken a class that really dives into warm/cool bias, simultaneous contrast, and lighting for edible art? I’m using AmeriColor gels with Swiss meringue at 70F and palette knives on 6-inch rounds, and I’d love recommendations for in-person workshops this spring or a robust online course with critiques.
That sounds like a great journey! I took an in-person class at The Sugar Room, and it really helped me understand color mixing. Ever tried mixing complementary colors for deeper shadows?
I love working with AmeriColor gels — mixing analogous colors can really elevate the mood. Have you tried using a color wheel for your palettes?
It’s amazing how color can transform a plate! One tip I found helpful is to experiment with monochromatic schemes — they can convey a strong mood without overwhelming the senses. Have you thought about balancing different tones to create depth in your buttercream art?
If you’re using AmeriColor gels, try creating a series of swatches to see how the colors interact with each other on your 6-inch rounds. It sounds simple, but it can really clarify your palette choices and the mood you’re aiming for — have you thought about how different lighting might change the perception of those colors in your final piece?