How to colour your icing

Do you struggle to colour icing?

Whether you are colouring buttercream or fondant at Kiwicakes we have the gel paste food colouring needed to achieve deep rich colours or pretty pastels. We have a wide range of brands including Chefmaster, Colourmill, Sprinks, Vivid and Wilton

Unlike liquid food colouring, gel paste colourings will not affect the consistency of your icing. Especially when it comes to bright rich colours which require more food colouring to achieve the desired result. Gel paste food colouring is also perfect for batters where liquid food colouring would affect the the outcome such as meringues and macarons.

Icing colour can also be used to colour cake batters to make rainbow cakes. Colours bake slightly lighter than the batter appears.

Colours can be hard to duplicate, so make sure you make enough icing for your project

Tips for deep rich colours

Try to make deep rich colours a day ahead, they will deepen overnight

Black - add some cocoa powder it is easier to colour icing black from brown, than it is from white. And it will taste delicious too.

Red - a colour that frustrates most decorators. Adding a lot of colour can affect the taste, so opt for Wilton's No Taste red if colouring large volumes of red icing.

Chocolate

It seems prudent to add that most gel based food colourings cannot be used to colour chocolate. the water component contained will cause your chocolate to seize and render it useless.

Colourmill colourings are oil based, rather than water based, so these work wonderfully with chocolate. Colourmill also produces a product called "colour booster", which when added to regular gel paste food colourings allows them to colour chocolate

Sprinks also produces "oil base" which when added to sprinks gel paste colours creates chocolate colouring.