Colour Mill Oil Based Colours - Enjoy buying your cake supplies from Purple Cupcakes

Here's where Colour Mill beats other colours for your baked things!

The forumla is completely oil based, this allows the colouring to disperse through the sugar, eggs, and yep.. You guessed it.. Butter!
The colouring will dye every part of your Buttercream allowing you to achieve deep, dark and vibrant colours.

It's simple really.

Not only will it dye Buttercream, Colour Mill is brilliant in Chocolate, Cake Batter, Ganache, Fondant & so many other kinds of baking!

  • Allergen Free*
  • Vegan*
  • Halal Suitable
  • Kosher Suitable

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Available in 28 brilliant colours.  There is bound to be a colour to match your theme.  Use sparingly as the depth of colour does develop with time.

Baby Blue, Baby Pink, Black, Candy Pink, Caramel, Chocolate, Concrete Grey, Emerald Green, Eucalyptus, Forest, Green, Hot Pink, Lemon, Lime, Mint, navy, Orange, Peach, Purple, Raspberry, Red, Rose, Royal, Sky Blue, Teal, Tiffany, White and Yellow.

So how does it work?
"Unlike conventional gel colours, the Colour Mill unique blend loves the fats & oils in your baking.
Best in Buttercream, Swiss Meringue, Chocolate, Cake Batter, Ganache, Fondant & many more".

The Science behind Colour Mill
Most colourings are water-based gels. Manufacturers mix water, thickeners and colour together to create their product.
Have they worked? Yes.
Do they still work? Sort of!

Since 'The Age of Buttercream' we're finding that colourings are becoming less effective in our baking.
Let's take Swiss Meringue Buttercream for example..
40% of your SMBC recipe is Butter (oil) and you're adding gel colouring (water) to dye it?
We all know that water and oil can't mix.. So why are we doing it!?
Your gel colour will dye the sugar in your buttercream (40%) but will it dye the butter? No. So you're adding your gel which can only dye 60% of remaining product and wondering why the results aren't great.

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