Icing colour is a crucial ingredient for any cake baker. It can change the look of a dessert and add a little fun to an otherwise ordinary recipe.

How do I make Coloured icing?

The type of icing color you choose affects the intensity and tone of your final product. Some icing colors deepen or darken as they dry, while others become lighter and more pastel.

You can buy a wide variety of food colours at most grocery stores, including liquid and gel paste. Liquid food coloring is easy to use and can be used in a number of different recipes, from Easter egg dyes to frostings and thick doughs like sugar cookie dough.

Gel food colouring is more concentrated than liquid. It is recommended to start with a tiny amount and let the mixture sit for 10 minutes before adding more.

Using gel icing colour is more difficult than with liquid food colouring as it can be very easy to add too much and cause your icing to thin out or not set well. It is also a good idea to store your finished creations away from natural light as this can fade the colour over time.

Sugarflair’s “Spectral” range of concentrated icing paste colourings are many times more concentrated than supermarket icing colours, they can be added to ready-to-roll icing or sugarpaste, marzipan, buttercream, royal icing, fondant and other edible food and drinks to give a vibrant and deep range of shades. They are also ideal for airbrushing on to cakes, cookies and icing equipment.