Here at The Cake Decoration Shop we have 2 types of food colouring, powder form and gel based.  With regards to gel based colours we feel these work best for colouring large quantities of buttercream, fondant and sponge. With regards to powder colours, these are ideal for colour small amounts of fondant, sfp or modelling paste when making small cake decorations.

Step into the vibrant world of food colouring and discover a mesmerizing spectrum of hues that can transform any dish into a work of art. From the natural pigments derived from fruits and vegetables to the dazzling synthetic dyes that make our candies and cakes so visually appealing, food colouring has become an indispensable tool for chefs and home cooks alike.

In this article, we will delve into the fascinating history of food colouring, exploring its origins and evolution over the centuries. From ancient civilizations that used natural ingredients to create vivid colourings, to the modern industrial processes that produce an astonishing array of shades, we will uncover the secrets behind the art of colouring food.

We will explore the various types of food colouring available today, from liquid and gel dyes to powdered and paste forms, and discuss their different uses and applications. Additionally, we will delve into the science behind food colouring, examining how they interact with ingredients and how they can be manipulated to achieve desired results.

Whether you’re a culinary artist looking to experiment with vibrant shades or simply curious about the technicolour world of food, this article will provide an illuminating journey into the captivating realm of food colouring.

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