Gel colorants for pastry
Concentrated gel colorants to tint fondant, buttercream, icing, and doughs without diluting them.
Why gel
The gel is the most versatile colorant: very concentrated, it gives bright colors without adding water, thus without diluting fondant or causing cream to separate. Ideal for buttercream, royal icing, doughs, and mixtures.
Proper dosing
Start with a light base and add the gel in small touches with the tip of a toothpick. Mix well, wear gloves for fondant, and let rest: the shade often darkens a bit after a few minutes.
Frequently asked questions
Gel or liquid?
The gel is more concentrated and does not dilute; the liquid is suitable for large quantities and airbrushing.
For fondant?
Yes, it is the ideal colorant, incorporated by kneading.
Very bright colors?
White base + concentrated gel, let the shade stabilize.
In chocolate?
No, chocolate requires a liposoluble colorant.
