Colour Mill colourings allow the colour to disperse through every part of a fat-rich medium, including the sugar, egg and butter substitutes. This is because all water-based materials have been removed and replaced with bake & cake friendly oils; these oils mix through much better than water-based gels (which we know water repels from the oils in your baking).
Unlike your average gel colours, Colour Mill loves the fats and oils found in your baking, and uses it to disperse the special formula colouring. This results in stunningly vibrant, consistent shades that will not fade.
Not only will your cakes look amazing, but Colour Mill will also help you get more colour for your buck. The high concentration means you use much less than you normally would to achieve even brighter and colourful results.
It works especially great in buttercream, swiss meringue, chocolate, cake batter, ganache and sugarpastes. It also works in flower pastes, gumpastes, modelling pastes, royal icing, marzipan, cake mixes, pastry, frostings, isomalt, piping gel, cake lace mixes and more.
How to use:
Shake well before use
Take it easy, colours will develop over time… You only need a tiny drop at a time to build up your desired shade – we recommend using the end of a cocktail stick. We wouldn’t recommend using more than 2% of what the colour is being mixed into.