Powdered Colorants

Powder coloring is not the most versatile format (for classic fondant, a gel is often more convenient), but it is essential in several cases where no other format performs as well.

• Pure pigments without liquid: no water or oil added, so no risk of soaking or liquefying your preparation. Ideal for doughs very sensitive to moisture (gum paste, flower paste).
• Highly saturated colors: with concentrated pigments, the powders produce deep shades (blood red, absolute black) that are difficult to achieve with a gel or liquid.
• Versatile application: dry with a brush (powder paint, touch-ups), diluted in food-grade alcohol (liquid paint to apply with a fine brush), mixed directly into the dough (mass coloring), or sprayed.
• Unique special effects: powders are the only ones to offer a metallic (gold, silver, copper, bronze), pearly, or glittering finish, essential for wedding cakes and prestige pieces.
• Long-term preservation: stable over time (several years), take up less storage space compared to gels and liquids.
• Thermal stability: some powders withstand baking better than gels, particularly useful for coloring dough before oven baking.

Not all powders are the same. Here are the main families you will find in this collection.

• Matte powders: classic pigments without effect, for mass coloring or discreet brush touch-ups. Available in all colors.
• Satin powders: slight soft reflection, ideal for sugar flower petals, delicate gradients on cake designs, velvety effects.
• Lustre and pearly powders: pearly reflection that mimics mother-of-pearl. Widely used for decorating elegant sweet pieces (weddings, baby showers, baptisms).
• Metallic powders: gold, silver, copper, bronze, rose gold. Premium shiny effect essential for wedding cakes, luxury molded chocolates, and signature pieces.
• Glitter powders: shiny particles, glitter effect. Highly requested for children's birthdays and festive desserts.
• Fluorescent / neon powders: intense colors for pop cake designs, colorful birthdays, and modern themed desserts.
• Natural powders: based on plant, fruit, or mineral extracts (turmeric, beetroot, activated charcoal, spirulina). For pastry chefs seeking clean labeling.

The powder dye brands available at Patissland are recognized in the international cake design sector, selected for the quality of their pigments and the reliability of their colors.

The catalog covers the entire color range needed for cake design and creative pastry.

• Classic matte colors: red, white, black, blue, pink, green, yellow, orange, purple, brown, beige, gray.
• Metallic colors: yellow gold, rose gold, champagne gold, silver, bronze, copper, gun metal. Stars of wedding cakes.
• Pearlescent and pearl colors: pearly white, pearl pink, pastel pearly blue, soft pearly green.
• Glitter colors: gold glitter, silver glitter, multicolor glitter, pink glitter.
• Fluorescent colors: fluorescent pink, fluorescent green, fluorescent yellow, fluorescent orange.

To customize a shade, mix several powders together (all compatible if they have the same base). You can also dilute a powder in edible alcohol to create a custom paint to apply with a fine brush on cookies, icings, or tempered chocolate.

Edible powder offers several application techniques depending on the desired effect.

1. Dry brush application: dip a soft, clean brush into the powder, tap off the excess, then gently apply to the surface to be colored (rolled fondant, gum paste petal, cookie). Ideal for gradients, blush effects on sugar flowers, or precise touch-ups.
2. Dilution in edible alcohol: mix a pinch of powder with a few drops of neutral edible alcohol (vodka, mouth alcohol, or professional food thinner). You get a liquid paint that can be applied with a fine brush on cookies, tempered chocolate, fondant. Dries in a few minutes leaving no residual alcohol color.
3. Mass coloring of dough: add the powder directly to fondant or flower paste, knead thoroughly by hand until evenly colored. Avoid overdosing as it can make the dough crumbly.
4. Chocolate coloring: use only if the powder is fat-soluble (oil-based and compatible). Standard water-based powders do not mix with chocolate. See our fat-soluble colorants.
5. Sieve aerosol effect: place some powder in a fine sieve, tap it over the cake or desserts for a light and even dusting. Ideal for subtle finishing and "frosted" effect.
6. Airbrush spraying: some very fine powders can be diluted in a water/alcohol mixture and used with an edible airbrush for professional spray effects (subject to compatibility with the equipment).

For cake design painting, also check out our ready-to-use edible liquid paints.

Each format has its preferred use cases. Here is a quick guide to help you choose.

• Powder: touch-ups with a dry brush, alcohol-diluted paint, gum paste / flower paste, metallic effects, lustres, shimmers, decorative surface finish. See this collection.
• Gel: mass coloring of sugar paste, buttercream, royal icing, sponge cake. The all-rounder par excellence. See our gel colorings.
• Hydrosoluble: macarons, specific icings, very watery preparations. See our hydrosoluble colorings.
• Liposoluble: chocolate, cocoa butter, ganache, very fatty buttercream. See our liposoluble colorings and Colour Mill.

Pro tip: most professional cake designers keep all 4 types in stock and choose the right size depending on the recipe.

Edible powder excels in several specific decorative techniques.

• "Blush" effect on sugar paste flowers: apply pink or yellow powder with a soft brush to the center of petals for a natural gradient. Also see our modeling pastes for flowers.
• Gold finish on cake design: with a dry brush, add a gold finish to raised details (letters, embossed patterns, cake edges). Guaranteed wedding cake effect.
• Detailed painting on cookies: dilute the powder in alcohol to paint fine designs on iced cookies (faces, letters, floral patterns).
• Tiger-striped / golden macarons: tap gold or copper powder onto macaron shells after baking for a boutique effect.
• Colored molded chocolates: apply the dry powder inside the polycarbonate mold before pouring the chocolate. See our polycarbonate molds.
• Frosted effect on entremets: lightly dust right after taking out of the freezer for a delicate winter effect.
• Cupcake decoration: glitter or sparkling finish on buttercream frosting.

For additional finishing touches, find our gold leaf and glitter, and our velvet sprays for a professional flocked effect.

Some Patissland recipes where powdered coloring makes all the difference:

• The royal icing recipe to then paint with diluted powder to decorate cookies and shortbreads.
• The failproof macarons to finish with gold or pearly powder for a boutique effect.
• The Vanilla Molly Cake recipe for layer cakes with metallic finish.

To apply these powders under the best conditions, equip yourself with quality pastry brushes and use neutral food-grade alcohol for diluted paints.

Patissland is one of the largest French stores specializing in cake design equipment and ingredients. Our powder colorants section gathers over 150 references selected from recognized brands in the sector, covering all colors and effects (matte, satin, lustre, metallic, shimmering, fluorescent).

Stocks regularly replenished, fast delivery throughout France and Europe. Click and collect pickup is available at our Osny (95) store. Earn points on all your orders with our Members Benefits loyalty program.