Colour -- A simple word yet a little complex when it comes to applications in cake decorating.
Most home bakers and decorators know food colouring as tiny bottles found at supermarkets and cake decorating shops.
For individuals or bakers who work on larger canvases and need more vivid colours, they generally use gel paste colours. Food colouring paste and oil based paste are great for cream-based mixtures, such as fondant and buttercream, as it does not modify the consistency of the mixture. These are also used in foods that may separate with the addition of water, such as white chocolate.
Paste and powder food colouring can be found in cake decorating shops and specialty food stores. Knowing which one to use, when and what for can sometimes be confusing.
Let's start with a brief description of each.
Liquid
Water Base - available in most supermarkets; these colours do not produce a deep colour but are ideal for pastel shades.
Water Base For Air Brush - specially formulated so that there is absolutely no sediment in the colour (Sediment will clog an air brush). May also be used
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