Hello beautiful people—on this video I show you, step-by-step, how I tint buttercream PURPLE, especially if you struggle to get that perfect shade. Because purple can be tricky (and not everyone has violet/purple gel colour readily available), I’m sharing my own simple method: I start from pink and then carefully introduce blue to arrive at different shades of purple. I also show you real results—light and deeper tones—so you can see exactly how the colour develops. I’m working on an 8-inch cookies-and-cream heart-shaped cake, filling with Swiss meringue buttercream (SMBC) and caramel, but frosting with American buttercream (AMBC). Along the way, I share practical cake-business tips like being mindful of your cake finish: if you choose not to trim (like I did for this in-house cake), then you must make sure your gaps are properly filled and flush—because for a client’s cake, I would absolutely trim to avoid issues. My biggest takeaway for you: watch your base buttercream colour, add colour little by little, and be extra careful with blue (especially strong brands). With small adjustments, you can create lilac through to richer purples confidently—without wasting buttercream or overdoing your colours.