Colouring
273 products
273 products
Food colouring for cakes, buttercream, chocolate, macarons and more, shipped from Manawatū to anywhere in New Zealand. We stock gel colours, oil-based colours like Colour Mill and Vivid, Chefmaster airbrush colours, titanium dioxide for whitening, and freeze-dried fruit powders for natural colour.
Which food colouring should I use?
Gel colours are the go-to for most things: buttercream, cake batter, fondant, royal icing and macarons. They are not suitable for chocolate, because the water in them can make chocolate seize. To colour ganache with gel, colour the cream first, then pour it over the chocolate.
Oil-based colours like Colour Mill and Vivid blend into fats, so they are great for chocolate, buttercream, ganache, cake batter and fondant. Use gel colours for royal icing and macarons instead.
Airbrush colours are sprayed onto the surface with an airbrush machine. They work on buttercream, fondant, royal icing, macarons, ganache and chocolate, and are great for gradients, stencils and metallic finishes.
Titanium dioxide is a white powder for whitening buttercream, chocolate, ganache, cake batter, royal icing and macarons. It isn't suitable for fondant, because the powder won't mix in properly.
Freeze-dried fruit powders like strawberry, raspberry, blueberry and mango add natural colour and flavour to buttercream, ganache, cake batter, royal icing, macarons and chocolate.
How do I get deep red or black buttercream?
Make dark colours the day before, as colour deepens as it sits. For black or dark brown, start with a chocolate base. For the deepest colour, melt about a third of your buttercream, mix it back in, and blend with a stick blender. You will need less colouring, which avoids a bitter taste and stops red from turning out pink.
Recently viewed