A few drops instead of half a bottle

A gel consistency means the colour isn't watered down, so a small amount gives you a really rich shade. In practice, you'll notice two things: a 25 g tube lasts longer than a comparable amount of liquid colouring, and your buttercream or royal icing won't get thinned out just because you want a bolder colour.

The precision dispensing tip is handy too. You can add the colour in really small increments, giving you far more control over the final shade – from soft pale tones all the way to a deep red.

One tube, a whole range from powder pink to wine red

Ruby isn't just for deep red. Add it in very small amounts and you get a soft pink, perfect for wedding cakes or pastel cupcakes. Use a bit more and the shade gradually shifts to a richer raspberry, and at full strength you get a deep ruby red with a wine-toned edge. That makes it ideal for Valentine's cakes (think Red Velvet cake or macarons), buttercream roses, red fondant covering, or glazed Christmas gingerbread.

So from a single tube, you can create a whole spectrum of shades without needing several different colours.

One more practical tip: add the colour gradually and let the coloured mixture sit for a while. Red and pink shades tend to deepen over time, so a colour that looks too light while you're mixing might turn out to be exactly right after a bit of resting.

Where Ruby works best

This gel colour is suitable for fondant and modelling pastes, buttercream, royal icing, glazes and batters. That means you can easily match your fondant covering to your buttercream decorations without hunting for two separate colours that happen to coordinate.

Add it to batter before baking. According to the manufacturer, the colour is stable when baked, so the shade should stay vivid even after baking. For red shades, it's worth starting with a pale batter, one without cocoa, for example. Darker ingredients will affect the final colour, and the red may not come through as vividly as you'd like.

What to watch out for – chocolate and coatings

Here's an important detail: this gel contains water, and water and chocolate don't get along. If you add it to melted chocolate or chocolate coating, the chocolate can thicken, seize up and turn grainy.

For colouring chocolate, cocoa butter and chocolate decorations, you need an oil-based colouring instead. If that's what you're after, Yumsto stocks excellent oil-based colours from Sugarflaire, made specifically for chocolate and other fat-based mixtures. For buttercream, fondant, glazes, icings and batters, on the other hand, this ProGel gel colour is the right choice.

Ingredients

ProGel Ruby – gel food colouring. / Ingredients: glycerol (E422), water, colours: E122 (Azorubine), E129 (Allura Red AC), modified starch (tapioca). / E122 (Azorubine) and E129 (Allura Red AC) may have an adverse effect on activity and attention in children. / Weight: 25 g. / Use: gel colour for colouring fondant, buttercream, marzipan, batters and other baking pastes. Apply in small amounts. / Storage: store sealed at room temperature, away from direct sunlight. / Best before: see packaging. / Suitable for vegetarians and vegans. Gluten-free. Halal and kosher certified. / Country of origin: United Kingdom.

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ProGel Gel Colour Ruby Red

Name: Vibrant ProGel Ruby Red Colour
Price: 109 CZK
Availability: InStock

Kč 109.00

In stock

A concentrated gel that keeps its ruby red even after baking.

You know the feeling: you want a gorgeous ruby-red buttercream, so you add colour drop by drop, and by the time you've used almost half the bottle, the buttercream still looks like a washed-out pink. And as a bonus, it's suddenly much runnier too.\n\nThis gel is different. It's thick and highly concentrated, so you only need a tiny amount. The Ruby shade is built on a combination of colourants that give you a deep ruby red with a subtle wine undertone using just a few drops – no need to tip half the bottle into your buttercream and throw off its consistency.

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