Superwhite Icing Colour Sugarflair (20 g)
Food Colouring for Cakes and Chocolate
Food Colouring for Cakes and Chocolate
Choose food colouring by what you're colouring. ProGel gel colours tint buttercream, whipped cream, marzipan, fondant and batter, and they hold their colour when baked. A drop is enough, and the cream doesn't thin out. Chocolate needs Sugarflair's oil-based colours made with cocoa butter, because a water-based gel would make it seize. Superwhite turns yellowish buttercream or icing pure white.
Products
ProGel Gel Food Coloring – Mint Green (25 g)
ProGel Gel Food Coloring – Yellow (25 g)
ProGel Gel Colour – Strawberry (25 g)
Sugarflair Oil-Based Chocolate Colour – Light Green (35 g)
Sugarflair Oil-Based Chocolate Colour – Baby Blue (35 g)
Sugarflair Oil-Based Chocolate Colouring – Red (35 g)
Sugarflair Oil-Based Chocolate Colour – White (35 g)
Sugarflair Oil-Based Chocolate Colour – Yellow (35 g)
Sugarflair Oil-Based Chocolate Colour – Orange (35 g)
Sugarflair Oil-Based Chocolate Colour – Purple (35 g)
ProGel Gel Food Colouring – Ruby (25 g)
ProGel Gel Colour – Purple (25 g)
ProGel Gel Food Colour – Black (25 g)
ProGel Gel Food Colouring Rainbow Set of 6
Showing 15 of 15 — that is the whole selection.
Frequently asked questions
Gel or liquid colouring for a cake?
Gel. It's concentrated, so a drop on the tip of a toothpick is enough, and unlike liquid colouring it won't thin your cream. Our gel colours are the ProGel range.
How do I colour chocolate?
With an oil-based chocolate colour. Gel colours contain water, which makes chocolate seize. Sugarflair's oil-based colours are made with cocoa butter, so they stir in smoothly. Melt them first and don't heat them above 40 °C.
How much colouring should I add?
Add a little at a time and keep stirring. The dosage is listed on each product. For Sugarflair chocolate colours the manufacturer recommends 0.6 g to 6 g per kilogram of chocolate, depending on the shade.
Does the colour survive baking?
ProGel gel colours do; the manufacturer makes them for batter that goes in the oven too.
How do I get pure white buttercream or a clean pastel?
Stir Sugarflair Superwhite into the buttercream or icing before you add any colour. The yellowish tone disappears, and pink comes out pink rather than salmon. For white chocolate, the Sugarflair white oil-based colour does the same job.
Are the colours vegan?
Most are, but not all. Sugarflair's purple chocolate colour contains carmine (E120), so it isn't vegan or vegetarian. The ingredients are listed on each product.