Note: If you are using Colour Mill colours to dye, you do not need Booster. This product is designed to improve less effective products. create vibrant, consistent shades that will not fade - in fact the colours develop over time so use sparingly to begin with My preferred whitener to use is Chefmaster ‘liqua-gel’ white food colour, which is titanium dioxide in a glycerine base, and it blends in easily into the ganache. It’s also very concentrated, so not much is needed to get a good result. Americolor “white-white” gel colour is another popular option. The Colour Mill white oil colouring isn’t quite as concentrated but is great for when you just need to lift the colour slightly.

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The chocolate can be compound chocolate or couverture chocolate (or as I like to call it “real chocolate”). Couverture choc is made with cocoa butter, compound choc is made with various types of vegetable oil. Colours will develop and deepen over time, so if possible colour your buttercream and allow it to sit overnight for super vibrant results. Once it’s all melted and smooth and lovely you can add in your food colouring. Start with a small amount, mix well, and add more if needed. You may need to add a little whitener first to counteract the yellow in the chocolate, depending on the colour you’re aiming for (see the sections above on whitening ganache and colouring ganache).Because I don’t like to do things by halves, I’ve decided to cover a lot of different ganache colouring info in this post. So I’m adding a table of contents below in case there is one particular question you need answered and want to jump down to that. super concentrated oil based icing colourings specifically designed for use with buttercream and other products that have a higher fat content Also, take into account the temperature of your cake. If you chill your cakes, then your drip will set faster because your cake is cold. If your cake is at room temperature and the room is warm, it will take a while for your ganache to set, so your drip will drip further.

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The unique formula of Colour Mill, being oil-based, binds to the fats and oils in your baking. This creates a deeper, richer colour that water-based gel colours can’t achieve as they can’t bind with fat and are therefore are less effective. Use it to work out the total amount of ganache you’ll need to fill and cover the cake (by putting in the height of the cake, number of layers of cake, and size of the cake). This will give you the total amount of ganache you need to make (if you are also filling the cake with ganache). When I’m using coloured ganache on the outside of a cake, I will generally use plain white chocolate ganache (or buttercream) as a filling, and then just use the coloured ganache on the outside. I’m not anti-food-colouring by any stretch of the imagination, but I do prefer to use less colouring when I can help it. although not necessarily present in this particular product, the colours used across theentire icing colouringrange may include the coloursE102, E104, E110, E122 & E129 - which may have an adverse effect on activity and attention in some childrenAs versatile as it is vibrant, our Purple pigment is an instant crowd-pleaser. From rich & regal to soft & sweet, it's a must-have colour f...

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For the sake of brevity (although, when am I ever brief? 😂) I won’t rehash it all here, but long story short, ganache is an emulsion of cream* and chocolate that can be used to cover a cake.

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Unlike standard gel colours, Colour Mill is an oil-based dye, allowing you to better colour buttercream, Swiss Meringue and even chocolate! The secret is in how the colour binds to butter, fat, and oil. Start with a few drops of colouring, and add more as necessary to get the colour shade and intensity that you want. If you end up with a colour that is too dark, you can tone it down a little with more whitener (or add in some more uncoloured ganache, if you have some on hand), but as with most things, it’s easier to build the colour up than try and take it away. Water-based gel or paste food colourings are colourings most often used in cake decorating for colouring buttercream and fondant. They are highly concentrated colourings in a gel or paste base, so you generally need only very small amounts to get an intense colour. They’re the colourings I use most often for ganache, as I usually have a good selection of colours on hand. Chocolate drip birthday cakes are still insanely popular, and a coloured ganache drip is a fun way to add a bit more pop to a cake design. As we talked about above, white chocolate is white in name only and is generally a pale yellow colour. The shade of yellow varies depending on the chocolate, but often “real” white chocolate made with cocoa butter is more yellow than compound chocolate.To make white chocolate ganache truly white, you will need to add some white food colouring.