When making a cake, a layer of frosting is the final touch. With frosting, the cake can take on a variety of looks, from simple and smooth to ornately decorated. White frosting is especially adaptable and can be dyed to a variety of colours, from dark red to a soft violet. With the correct proportions of icing colours, you can make a warm caramel colour from plain, white frosting.
Put the plain white frosting in a small bowl where it will be easy to mix. Make sure there is enough frosting to cover the entire cake. If not, you will have to colour a new batch of frosting and it is unlikely that the shades will be exactly the same.
Obtain jars of icing colour: yellow, orange and red or yellow and brown. Use concentrated icing colour, which will not water down your frosting and make it thin.
Add colours by dipping a toothpick into the colour, then swirling it in the white frosting. Add only a little bit of colour at a time, or the shade may become too dark.
Mix in a few drops of yellow, a little orange and a touch of red to make a warm, golden caramel colour. Alternatively, mix in yellow with a hint of brown.
Stir the frosting completely to make sure the icing colour is well mixed.