Not all colourings are equal. And not all are used the same way.

Choosing the wrong colouring for the wrong application means risking a split ganache, a dull colour instead of a vibrant one, or a fondant that sticks and tears during smoothing.

Here's the technical logic behind the choice.

Gel colourings

This is the most versatile format in cake design.

Gel colourings are concentrated, water-soluble, and integrate easily into most water-based preparations: buttercreams, glazes, fondant, royal icing.

Their concentration allows you to achieve vibrant shades without altering the texture of the preparation — provided you don't overdo it. Too much gel colouring in a buttercream can make it bitter and slightly change its consistency.

Use for: buttercream, glaze, fondant, royal icing, coloured sponges and biscuits.

Avoid for: chocolate and ganache — the water content in gel causes chocolate to seize immediately.

Powder colourings

Powder colourings are the most versatile — and the...