Chefmaster Gel Food Colouring

Suitable to colour meringues to icings to cake batters.

The twist top lid and squeeze bottle makes it easy to control adding small amounts.

This bulk 298g squeeze bottle is a must for high users and will save you about 50% compared to small bottles!

Made in the USA

Tips for working with gel colours:

Gel colours aren't suitable to add directly to chocolate! They have a water base which will make your chocolate seize. Try Colour Mill instead!

You can colour ganache with gel colours - add the colour to your cream first before combining it with white chocolate.

Colours will develop over time - leave it to sit overnight if you have time for a deeper shade

Some colours are hard to achieve... we're looking at you, red and black! After colouring and getting a muted shade, take out 1/3 of your buttercream and melt it in the microwave. Mix it back into your main batch - the warm will deepen the colour instantly.

Want to create signature shades? Add and mix colours by drops. Record your formula to replicate it later!