here's a good explanation from Colour Mill's blog . . . since 'The Age of Buttercream' we're finding that colourings are becoming less effective in our baking. Let's take Swiss Meringue Buttercream for example... 40% of your SMBC recipe is butter (oil) and you're adding gel colouring (water) to dye it? We all know that water and oil can't mix, so your traditional gel colour will only be able to dye the sugar in your buttercream but not the butter itself. That means you're adding gel/paste that can only dye 60% of the product, which is why the results are often not great In my opinion, couverture choc tastes better, but compound choc makes a more stable ganache (less likely to split or separate). I often use a combination of both types of chocolate. I cover this a bit more in the ganache FAQ post. When I’m covering the whole top of the cake in the drip ganache, I like to do that first, then do the drips. Don’t add too much on top, just enough to cover the top of the cake in a thin layer – use an offset spatula to spread it just to the edges. Then use the squeeze bottle or a spoon to add your drips.

Colour Mill *Bulk Large 100ML* Next Generation Oil Based Food Colour Mill *Bulk Large 100ML* Next Generation Oil Based Food

Colour mill pride itself on delivering incredible, edible colours, with colours and shades to suit every dream and desire without endless mixing. This Australian, family-owned brand has been creating colourful masterpieces for over thirty years, so they know a thing or two about an amazing colour payoff. This growing range of fantastic food colours was founded on a need for better colours beyond the usual tired and dull ranges available. Colour Mill Green Food Colourings although not necessarily present in this particular product, the colours used across theentire icing colouringrange may include the coloursE102, E104, E110, E122 & E129 - which may have an adverse effect on activity and attention in some children Colour Mill has replaced all the water elements with baking friendly oils which mix through your batters and buttercream much better as water will repel from the fats in baking. Colour Mill colours are also put through aspecialised micro-milling process which means it is both grain and streak free! Micro pigments colour more effectively which means you can use less colouring. Oh andthey're also free of fillers and gums! Less colouring also means the taste of your baking won’t be as altered as it would be with standard gel colours. conventional paste or gel colours are ideal for colouring sugarpaste icing but they do not really like fats or oils, so you often struggle to get proper colour consistency when using buttercream etc (see below *)You can use any of the colouring options I talked about above to colour your ganache drip. For this pink ganache drip, I used Colour Mill white and candy pink oil-based colouring. Colour Mill colours go through a specialised milling process that grinds the powder into an ultra smooth liquid, leaving you with a grain free paste with no aftertaste Water and oil can’t mix together, so if half your buttercream is butter (fat) your gel colour (water) will only be able to dye the sugar, essentially only colouring half your buttercream - which means you have to use twice as much colour. Once it’s all melted and smooth and lovely you can add in your food colouring. Start with a small amount, mix well, and add more if needed. You may need to add a little whitener first to counteract the yellow in the chocolate, depending on the colour you’re aiming for (see the sections above on whitening ganache and colouring ganache). I use a ratio of 3 parts white chocolate to 1 part cream for my drips (3:1 ratio). The amount of ganache you’ll need to make for your drip will depend on the size of your cake and how much of a drip you want to do, but a good place to start is with 120g of chocolate or candy melts and 40g of cream. Adding corn syrup will give the ganache a little more shine when it sets, but it is completely optional.

Colour Mill Next Generation Oil Based Food Colouring for Colour Mill Next Generation Oil Based Food Colouring for

Generally, no one cares what colour the filling is, so I go with plain(er) on the inside, and pretty on the outside. Colour Mill's unique blend actually loves the fats and oils in your baking and uses these oils to disperse the special formula colouring super concentrated oil based icing colourings specifically designed for use with buttercream and other products that have a higher fat contentChocolate drip birthday cakes are still insanely popular, and a coloured ganache drip is a fun way to add a bit more pop to a cake design. White Colour Mill is probably one of the only colourings that acts as a true icing whitener suitable for buttercream

Colour Mill Food Colourings - Cake Craft Company Colour Mill Food Colourings - Cake Craft Company

shade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens To be precise, ganache can be made with other liquids, not just cream, but for the purposes of this tutorial, I’m talking about ganache made with cream.

What sets Colour Mill apart is its innovative formulation. Unlike traditional food colouring, which often dilutes your recipes and compromises the taste and texture of your treats, Colour Mill is specially designed to be oil-based. This means that it seamlessly blends with fats, such as butter, chocolate, or oil, without affecting the consistency or flavour of your creations. Say goodbye to watery batters and faded hues - Colour Mill ensures vibrant, fade-resistant colours that stay true even after baking.