shade accuracy - please remember colours shownare representative only and will look different on different PC monitors and tablet / phone screens

Colour Mill | Incredible Edible Colour | Cakers Warehouse Colour Mill | Incredible Edible Colour | Cakers Warehouse

Unlike standard gel colours, Colour Mill is an oil-based dye, allowing you to better colour buttercream, Swiss Meringue and even chocolate! The secret is in how the colour binds to butter, fat, and oil.

White food colouring is made using titanium dioxide, a widely used food additive used for whitening food. I personally prefer to use the smallest amount of whitener necessary to get an acceptable colour result, as using too much can make the texture of the ganache a little bit chalky. this is why Colour Mill is so good . . . the formula is completely oil based, which allows the colouring to disperse properly through the sugar, eggs and butter to dye every part of the buttercream to allow deep, dark and vibrant colours

Colour Mill Food Colouring - The Vanilla Valley

When I’m using coloured ganache on the outside of a cake, I will generally use plain white chocolate ganache (or buttercream) as a filling, and then just use the coloured ganache on the outside. I’m not anti-food-colouring by any stretch of the imagination, but I do prefer to use less colouring when I can help it. 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. super concentrated oil based icing colourings specifically designed for use with buttercream and other products that have a higher fat contentyes, they're relatively expensive but they are really specialised colourings and the results are pretty amazing

Colour Mill | Lollipop Cake Supplies Colour Mill | Lollipop Cake Supplies

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 If you need to, you can mix the types of colouring you use. I sometimes use both oils and gels in the same batch if I’m trying to get a specific colour.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 *) 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