Specialists in Cakes, Sugar, Equipment, Lessons & Hire
- Twins Wedding Shop, 67-69 Victoria Rd, Romford, Essex, RM1 2LT - 01708 761727 - Website by RT Tec Ltd -
Twins’ Top Tips: Tip 14
TWINS WEDDING SHOP· TUESDAY, 20 DECEMBER 2016
Using Food Colours
The most popular type of food colour we sell are paste colours. However, it is important to remember that different types of food colouring need to be used for different jobs. Please see below for a rough guide of what to use and when!
Dust or Powder Colours
- Royal Icing
- Lace & filigree work
- Run-out work
- Painting
- Add rejuvenator spirit to dust colours to form an edible paint.
- Dusting
- Dust sugar flowers for a delicate tint of colour.
- White Chocolate
- Chocolate needs powder or oil-based colours, not pastes.
Liquid Colours
- Royal Icing
- Run-out work
- Lace & filigree work
- Painting
- Add rejuvenator spirit to liquid colours to form an edible paint.
Paste Colours
- Sugarpaste
- Add a toothpick’s quantity of colour to sugarpaste or buttercream and mix colours through. Add little and often to achieve your required colour gradually. Colours do develop if you let them stand a while.
- Don’t be afraid to mix your paste colours to achieve a different shade or depth.
- Buttercream
- Marzipan
- Again, add a toothpick’s quantity before kneading marzipan, flower paste or pastillage thoroughly before reassessing.
- Flower Paste
- Pastillage
- Painting
Paste Colours
Lustre or Metallic Colours
- Dusting
- Give a pearlescent finish to sugar decorations with a touch of dust using a paintbrush.
- Gilding
