Thank you so much! You've really helped me on my way to figuring out all things food coloring. I'm making a cake with frosting, fondant, chocolate, AND isomalt, so figuring out EXACTLY what I can/can't use has been a headache and a half to say the least. That's not to mention the fondant is not the usual one, but marshmallow fondant and the frosting is marshmallow cream frosting. Wish me luck, and if you have any insight for the frosting especially, or any wisdom for me, I'd love to hear it!
I always use liqua gel colors for my frostings(buttercreams), gumpaste, fondant, roya, macaron and meringues. I use the oil based colors when doing work with candy like isomalt. Chocolate depends a bit on what I'm doing but I usually end up using oil based colors for that as well. Hope this helps!
Can you advise on which is best for use with stabilized whipped crème/ cream cheese and Mascarpone cheese. These are all different ingredients for frosting bases or combinations thereof. I’m curious If any particular one works best over the other, and how it will affect the end product. 😊 Mascarpone and whipped cream seem to be particularly picky when it comes to additions. Thank you for any advice and for a great video.
I've used liqua gel colors with bother cream cheese frosting and stabilized whipped cream. I would assume it would work for a whipped mascarpone but I've never tried it. The key for me for a delicate frostings that can be over whipped and mixed like stabilized whipped cream is to mix the color in while you are whipping it up. I like the liqua gels since they are fluid enough to incorporate easily while also being intense enough to make dark and bright colors as well as pastels. hope this helps!
@@CakeDecoratingSchool Thank you, I appreciate your time. I belive that is what I've used in the past but wanted to make sure one of the others wouldn't have been a better. choice. something
I have been using chefmaster colors for almost 20 years they are really awesome and perform really well. I've also used americolor as well and always liked their products. I believe the link for this video goes to a set of chefmaster liqua gel colors. hope this helps!
If regular food coloring gels and liquids aren’t good for candy making or high fat preparations can you just buy a set of oil based candy colors and use them in everything or are there issues using oil based colors in cake mix, fondant, and other no/low fat preparations? I’m trying to figure out if I have to get 2 sets of colors or if there is a master of all trades. I thought Colormill would be the one to get because it’s ok for oil based recipes and advertised that it’s good for everything else too, but they released a new line of colors (Aqua colors) for non oil based recipes because they say that oil will spoil royal icing and crack macarons. And have you tried Americolor Flo coat additive (or the Chefsmaster equivalent) that’s supposed to turn their water based colors into an oil so you can make candy? I’m trying to determine what to buy for my first set while being prepared for almost all applications. Because there’s not a supply store near me I want to be able to bake on a whim without having to wait for a new type of food color to arrive in the mail. Thanks so much.
Hi! Such a great question! I tend to use liqua gel colors(sounds like coulor mills equivalent of their aqua colors). They are great for a variety of tasks like coloring simple buttercreams, royal icing for cookies, macaron, cake batters and more. I have used both the products you are talking about. Both brands work really well and make the liqua gel colors perfect for using in high fat buttercreams. I keep a nice stock of the chefmaster(candy-flo) one on hand so I have it anytime I need. Since the colorings are water based I don't think you would be able to use them for chocolates or things like hard candy/sugar show pieces where you might have to worry about crystalizing or seizing, as long as you aren't planning on doing things of that nature you should be good for most applications with a set of liqua gels(aquas) plus either the candy Flo or Flo coat. That is actually the set up I use since it's very versatile and I don't do a lot of work with chocolates or sugar work. Hope this helps!
Hope you can help me pls, i used a black food gel on a sundae mix but when the sundae was made and after eating it our teeth were also blackish. Is there any solution or what? I wouls greatly appreciate your help
I'm not totally sure what sundae mix is but I'm intrigued by it. I'll have to google that later. the darker colors of food coloring will always stain. Lips teeth, tongue are all possible. It usually goes away pretty quickly just by drinking or eating other things or you can just brush your teeth after eating your treat and that usually helps. But there isn't any way to prevent it from happening and you'll notice it more with the dark colors. Cheers!
Hey there, this is kind of a specific coloring question; a problem I've run into... when making a white cake... to try to intensify the whiteness, I've tried adding bright white gel color to my batter (i.e. Americolor bright white gel paste), but what happens is... it doesn't really blend/emulsify with the batter, and I end up with a lot of separated white specks at the bottom of my cake layers. 😢. Do you think using an oil-based whitener might help??
this is a great question. If the fat content is a problem in the recipe you can try the oil based coloring for candies as it should mix in better with out leaving little beads of the color to settle. There are also powdered colors that are great for high fat buttercreams and might also be worth a try. Just keep in mind that the titanium dioxide has a tendency to settle, think of how much you have to shake a bottle if it's been sitting for a bit. It behaves a little differently than other colorings because of what it's made from. So if it were me I would want to mix i in an early stage(not sure what method you are using so just going to give a few suggestions). Like if you are creaming I would add it into the butter and sugar , or stir it into my liquids so that I can make sure it's well dissolved and distributed. Then I would make sure it's going straight into pans and into the oven right away so it doesn't have time to settle. I have a lovely lemon blueberry cake that if I don't bake right away and it waits in the queue for more than a few minutes will end up with a layer of blueberries at the bottom every time. I've never tried the liquid whitener in a baked cake(only cookies and frostings) so it could also just be that heating up a loose batter allows it to fall out of solution, there might not be anything you can do to keep that from happening to some degree. I hope this helps and good luck with your project!
@@CakeDecoratingSchool Hello, and thank you for responding so quickly! Yes... I think I will give the powdered format a try and use it in the creaming part of the recipe as well as maybe also try the oil-based whitener as well. Thank you so much again!!
@@badkat68 you are very welcome. that sounds like a good plan. I think the powders are available in water soluble and fat soluble options as well just like the liquids. Adding it in the creaming stage would be what I would try if it was me. Hope it goes well!
we have many videos for cake that include color mixing sections. If you are making cookies(biscuits?) and you want to color the frosting for decorating I use liqua gel colors. I have also used them for coloring the actual dough. Hope this helps.
What is the exact name and stuff of the oil based colors? I’ve been looking for those kind of food dye for coloring chocolate for cake pops and I haven’t found anything except a powder that affected the chocolates taste
the brand in the video is nomeca, it should come up if you google nomeca food coloring and it is available on amazon. If you can't find that brand where you are chef master also makes candy colors that are suitable for use in chocolate. Many brands of food coloring will impart some taste if you are using a lot so sometimes it means sticking to a range of light to medium shades to avoid that problem. hope this helps and good luck with the cake pops!
usually I would go with either liqua gel or gel paste colorings for fondant so as not to affect the consistency. Liqua gels are great for a range of shades and I usually go with the gel paste for very dark colors like black and deep reds. hope this helps.
I've never tried using the oil colors for cookie dough. I would assume it should work but I've never tried using it for that purpose. I have used both liqua gels and gel pastes on cookie dough with great success.
I have the problem where I add red to my whipped cream it becomes pink and when I add more red it becomes less pastel pink and just more normal pink like the color get's richer but not really darker and nowhere like red and idk what to do
reds scan be hard to make. Whipped cream isn't going to be the easies thing to color and work wit, I typically don't plan on using dark colors when I'm making colored whipped cream. If you want red you're going to need something concentrated like a liqua gel, I would go with red red or super red. I would also color it and then wait for the color to develop and then whip it. That way you can over whip it while you are mixing in the color. Reds take time to reach there full color with buttercreams I typically stop when I get to a very dark pink that almost starts to look like it could be red and that will typically develop into a nice vibrant shade of red.
@@CakeDecoratingSchool Thank you so much for this information, I recently started to bake small pasteries like marshmallows or something to have ontop of my morning coffee and coloring the eggwhites is such a pain so I will try your amazing tips and see if I can get it too work
Hi I have a question I bought some gel food coloring from hobby lobby I know that I can use them in cakes frosting things you can eat I wanted to know if you know if I can use them in my lipgloss body butters bath bombs and melt and pour soaps I can’t find any information I have searched and searched or do you know a link I can research on own maybe thanks in advance
Hi Latisha, I'm not sure if you can use them for this purpose without possibly having some issues. You might want to check in with some channels that focus on making those items and see what colorings they use. Good coloring can stain skin, fabrics and countertops, sinks and tubs so I could see it being an issue if used in those types of products. Hope this helps and good luck with your projects!
the get colors will work for coloring water. Just keep in mind that food coloring can color skin just like it does teeth and tongues when you eat something with coloring it in and it may take some time and a few washes to go away..
Hi I use liqua gel colors for adding colors to both cake and custards(puddings can refer to different things based on where you are from) and they work well for both. You only need the oils if you are doing things like making candy or some other specialized tasks. A good set of liqua gel colors should allow you to color cookies, frostings, meringues cakes and a variety of other sweets like custards as well.
@@CakeDecoratingSchool : I have both the gel base and water base food colors in stock at home but was not sure which one to use... I'm really glad to get your reply... Thank you so much!!...
I have used liqua gel colors to color stabilized whip cream, I usually mix the coloring into the cold cream before whipping so I'm not over mixing it by blending in the color after it's whipped.
we do not make these products so we don't ship anything. They and many other similar brands are available on amazon. I would recommend trying cake/baking supply shops in your area or that do ship to your area if you are interested in buying some food colorings.
The surprising answer to this is yes. There are two companies I know of that make this kind of product. Chefmaster brand is called candy Flo and americolor calls it Flo-coat. you mix it with your liqua gel colors and it will then let you use them with chocolate, candy or what I use it for, coloring my high fat buttercreams like Swiss meringue( we actually have a video about this ruclips.net/video/U18XrfwuBBU/видео.html).
Question number two please... what's the different between this word FOOD COLORING OIL'S and VEGETABLE FOOD COLORING? AN WHERE DO I BUY THESE THINGS ? PLEASE HELP!! I NEED A HOBBY LIKE FAST. I AM DISABLED AN ELDERLY AN NEED A HOBBY. THANK YOU!!
Hi minerva, The sets we showed in the video are unfortunately discontinued. But there is a link for similar items in the description. If you are new to decorating I recommend trying Liqua Gel colors since they can be used for lots of types of cake and baking projects. Candy Oils are for making hard candy and can be used for color chocolates and high fat buttercreams and might bot be best if you are just planning on doing some cake decorating and making baked goods. I'm not sure what you mean by vegetable food coloring. Some people do make their own food coloring from vegetables and there are some all natural colorings that you can buy as liqua gels. You find all of these items online on amazon and many of them at craft stores and cake supply shops.
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Hey everyone, have you seen our What to look for when buying Big Food Coloring Kit video yet ? ruclips.net/video/MmyVXmZkvZA/видео.html
Thank you so much! You've really helped me on my way to figuring out all things food coloring. I'm making a cake with frosting, fondant, chocolate, AND isomalt, so figuring out EXACTLY what I can/can't use has been a headache and a half to say the least. That's not to mention the fondant is not the usual one, but marshmallow fondant and the frosting is marshmallow cream frosting. Wish me luck, and if you have any insight for the frosting especially, or any wisdom for me, I'd love to hear it!
I always use liqua gel colors for my frostings(buttercreams), gumpaste, fondant, roya, macaron and meringues. I use the oil based colors when doing work with candy like isomalt. Chocolate depends a bit on what I'm doing but I usually end up using oil based colors for that as well. Hope this helps!
Can you advise on which is best for use with stabilized whipped crème/ cream cheese and Mascarpone cheese. These are all different ingredients for frosting bases or combinations thereof. I’m curious If any particular one works best over the other, and how it will affect the end product. 😊 Mascarpone and whipped cream seem to be particularly picky when it comes to additions. Thank you for any advice and for a great video.
I've used liqua gel colors with bother cream cheese frosting and stabilized whipped cream. I would assume it would work for a whipped mascarpone but I've never tried it. The key for me for a delicate frostings that can be over whipped and mixed like stabilized whipped cream is to mix the color in while you are whipping it up. I like the liqua gels since they are fluid enough to incorporate easily while also being intense enough to make dark and bright colors as well as pastels. hope this helps!
@@CakeDecoratingSchool Thank you, I appreciate your time. I belive that is what I've used in the past but wanted to make sure one of the others wouldn't have been a better. choice. something
Do you prefer a specific brand for frostings and cakes? I am not partial to Wilton. Thank you for your time. Great video BTW.
I have been using chefmaster colors for almost 20 years they are really awesome and perform really well. I've also used americolor as well and always liked their products. I believe the link for this video goes to a set of chefmaster liqua gel colors. hope this helps!
@@CakeDecoratingSchool Absolutely, I really appreciate your feedback. I'll purchase some and try them. Thank you. 😀
@@CakeDecoratingSchool Absolutely. Just in time to cancel my orders for other products! LOL. Thank you.
you are very welcome and I hope they work well for you too!
If regular food coloring gels and liquids aren’t good for candy making or high fat preparations can you just buy a set of oil based candy colors and use them in everything or are there issues using oil based colors in cake mix, fondant, and other no/low fat preparations?
I’m trying to figure out if I have to get 2 sets of colors or if there is a master of all trades. I thought Colormill would be the one to get because it’s ok for oil based recipes and advertised that it’s good for everything else too, but they released a new line of colors (Aqua colors) for non oil based recipes because they say that oil will spoil royal icing and crack macarons.
And have you tried Americolor Flo coat additive (or the Chefsmaster equivalent) that’s supposed to turn their water based colors into an oil so you can make candy? I’m trying to determine what to buy for my first set while being prepared for almost all applications. Because there’s not a supply store near me I want to be able to bake on a whim without having to wait for a new type of food color to arrive in the mail. Thanks so much.
Hi! Such a great question! I tend to use liqua gel colors(sounds like coulor mills equivalent of their aqua colors). They are great for a variety of tasks like coloring simple buttercreams, royal icing for cookies, macaron, cake batters and more. I have used both the products you are talking about. Both brands work really well and make the liqua gel colors perfect for using in high fat buttercreams. I keep a nice stock of the chefmaster(candy-flo) one on hand so I have it anytime I need. Since the colorings are water based I don't think you would be able to use them for chocolates or things like hard candy/sugar show pieces where you might have to worry about crystalizing or seizing, as long as you aren't planning on doing things of that nature you should be good for most applications with a set of liqua gels(aquas) plus either the candy Flo or Flo coat. That is actually the set up I use since it's very versatile and I don't do a lot of work with chocolates or sugar work. Hope this helps!
do you know anything about powder food colorings? could you please do a vid on those??
I have used them at ties. I prefer the liquids but the powders can be nice for various projects. Thanks for the suggestion!
okay thanks!
thank you for making this video. hepls people want to try food color knows alot🎉🎉
you are very welcome so glad you found it helpful!
Hope you can help me pls, i used a black food gel on a sundae mix but when the sundae was made and after eating it our teeth were also blackish. Is there any solution or what? I wouls greatly appreciate your help
I'm not totally sure what sundae mix is but I'm intrigued by it. I'll have to google that later. the darker colors of food coloring will always stain. Lips teeth, tongue are all possible. It usually goes away pretty quickly just by drinking or eating other things or you can just brush your teeth after eating your treat and that usually helps. But there isn't any way to prevent it from happening and you'll notice it more with the dark colors. Cheers!
@@CakeDecoratingSchool i see thankyou! Appreciate your help
Hey there, this is kind of a specific coloring question; a problem I've run into... when making a white cake... to try to intensify the whiteness, I've tried adding bright white gel color to my batter (i.e. Americolor bright white gel paste), but what happens is... it doesn't really blend/emulsify with the batter, and I end up with a lot of separated white specks at the bottom of my cake layers. 😢. Do you think using an oil-based whitener might help??
this is a great question. If the fat content is a problem in the recipe you can try the oil based coloring for candies as it should mix in better with out leaving little beads of the color to settle. There are also powdered colors that are great for high fat buttercreams and might also be worth a try. Just keep in mind that the titanium dioxide has a tendency to settle, think of how much you have to shake a bottle if it's been sitting for a bit. It behaves a little differently than other colorings because of what it's made from. So if it were me I would want to mix i in an early stage(not sure what method you are using so just going to give a few suggestions). Like if you are creaming I would add it into the butter and sugar , or stir it into my liquids so that I can make sure it's well dissolved and distributed. Then I would make sure it's going straight into pans and into the oven right away so it doesn't have time to settle. I have a lovely lemon blueberry cake that if I don't bake right away and it waits in the queue for more than a few minutes will end up with a layer of blueberries at the bottom every time. I've never tried the liquid whitener in a baked cake(only cookies and frostings) so it could also just be that heating up a loose batter allows it to fall out of solution, there might not be anything you can do to keep that from happening to some degree. I hope this helps and good luck with your project!
@@CakeDecoratingSchool Hello, and thank you for responding so quickly! Yes... I think I will give the powdered format a try and use it in the creaming part of the recipe as well as maybe also try the oil-based whitener as well. Thank you so much again!!
@@badkat68 you are very welcome. that sounds like a good plan. I think the powders are available in water soluble and fat soluble options as well just like the liquids. Adding it in the creaming stage would be what I would try if it was me. Hope it goes well!
Do you have a video on how to use these items please and which one is good for Xmas biscuits
we have many videos for cake that include color mixing sections. If you are making cookies(biscuits?) and you want to color the frosting for decorating I use liqua gel colors. I have also used them for coloring the actual dough. Hope this helps.
Very helpful! Thank you.
so glad you liked it!
What is the exact name and stuff of the oil based colors? I’ve been looking for those kind of food dye for coloring chocolate for cake pops and I haven’t found anything except a powder that affected the chocolates taste
the brand in the video is nomeca, it should come up if you google nomeca food coloring and it is available on amazon. If you can't find that brand where you are chef master also makes candy colors that are suitable for use in chocolate. Many brands of food coloring will impart some taste if you are using a lot so sometimes it means sticking to a range of light to medium shades to avoid that problem. hope this helps and good luck with the cake pops!
Thanks for the info! I’m sure it will help a lot
Also, can the the oil colors be used in gelatin?
Oil food colours are they good for fondant ? and Does it increase the moisture ?
usually I would go with either liqua gel or gel paste colorings for fondant so as not to affect the consistency. Liqua gels are great for a range of shades and I usually go with the gel paste for very dark colors like black and deep reds. hope this helps.
Can I use oil coloring for a cookie dough?
I've never tried using the oil colors for cookie dough. I would assume it should work but I've never tried using it for that purpose. I have used both liqua gels and gel pastes on cookie dough with great success.
which one can i use for whipped cream?
I usually use liqua gel colors when I'm making colored whip cream.
I have the problem where I add red to my whipped cream it becomes pink and when I add more red it becomes less pastel pink and just more normal pink like the color get's richer but not really darker and nowhere like red and idk what to do
reds scan be hard to make. Whipped cream isn't going to be the easies thing to color and work wit, I typically don't plan on using dark colors when I'm making colored whipped cream. If you want red you're going to need something concentrated like a liqua gel, I would go with red red or super red. I would also color it and then wait for the color to develop and then whip it. That way you can over whip it while you are mixing in the color. Reds take time to reach there full color with buttercreams I typically stop when I get to a very dark pink that almost starts to look like it could be red and that will typically develop into a nice vibrant shade of red.
@@CakeDecoratingSchool Thank you so much for this information, I recently started to bake small pasteries like marshmallows or something to have ontop of my morning coffee and coloring the eggwhites is such a pain so I will try your amazing tips and see if I can get it too work
Hi I have a question I bought some gel food coloring from hobby lobby I know that I can use them in cakes frosting things you can eat I wanted to know if you know if I can use them in my lipgloss body butters bath bombs and melt and pour soaps I can’t find any information I have searched and searched or do you know a link I can research on own maybe thanks in advance
Hi Latisha, I'm not sure if you can use them for this purpose without possibly having some issues. You might want to check in with some channels that focus on making those items and see what colorings they use. Good coloring can stain skin, fabrics and countertops, sinks and tubs so I could see it being an issue if used in those types of products. Hope this helps and good luck with your projects!
Thank you really appreciate your feedback 💜💜💜
For Red velvet cake which liquid shall I buy liquid or gel colour?
we use chefmasterers liqua gel color for our red velvet and I like either the red red or super red color
Can gel colors color water easily? Or do I need liquid color for that? I'm using it to color water for kids play.
the get colors will work for coloring water. Just keep in mind that food coloring can color skin just like it does teeth and tongues when you eat something with coloring it in and it may take some time and a few washes to go away..
👍👍👍and subscribed
Thank you for sharing this video
Thanks for the sub! and welcome!
@Cake Decorating School :
Could you please advise me what coloring base (liquid/oil/gel) is best for puddings?...
Hi I use liqua gel colors for adding colors to both cake and custards(puddings can refer to different things based on where you are from) and they work well for both. You only need the oils if you are doing things like making candy or some other specialized tasks. A good set of liqua gel colors should allow you to color cookies, frostings, meringues cakes and a variety of other sweets like custards as well.
@@CakeDecoratingSchool :
I have both the gel base and water base food colors in stock at home but was not sure which one to use... I'm really glad to get your reply... Thank you so much!!...
Can i mix gel & oil based for whipped cream colouring?
I have used liqua gel colors to color stabilized whip cream, I usually mix the coloring into the cold cream before whipping so I'm not over mixing it by blending in the color after it's whipped.
@@CakeDecoratingSchool That's so smart! I'll have to do that!
Do you deliver to india?
we do not make these products so we don't ship anything. They and many other similar brands are available on amazon. I would recommend trying cake/baking supply shops in your area or that do ship to your area if you are interested in buying some food colorings.
@@CakeDecoratingSchool
Tysm pls do guide us
Is there a way to make gel food coloring into a oil color? I don’t want to waste what I already bought
The surprising answer to this is yes. There are two companies I know of that make this kind of product. Chefmaster brand is called candy Flo and americolor calls it Flo-coat. you mix it with your liqua gel colors and it will then let you use them with chocolate, candy or what I use it for, coloring my high fat buttercreams like Swiss meringue( we actually have a video about this ruclips.net/video/U18XrfwuBBU/видео.html).
Question number two please... what's the different between this word FOOD COLORING OIL'S and VEGETABLE FOOD COLORING? AN WHERE DO I BUY THESE THINGS ? PLEASE HELP!! I NEED A HOBBY LIKE FAST. I AM DISABLED AN ELDERLY AN NEED A HOBBY. THANK YOU!!
Hi minerva, The sets we showed in the video are unfortunately discontinued. But there is a link for similar items in the description. If you are new to decorating I recommend trying Liqua Gel colors since they can be used for lots of types of cake and baking projects. Candy Oils are for making hard candy and can be used for color chocolates and high fat buttercreams and might bot be best if you are just planning on doing some cake decorating and making baked goods. I'm not sure what you mean by vegetable food coloring. Some people do make their own food coloring from vegetables and there are some all natural colorings that you can buy as liqua gels. You find all of these items online on amazon and many of them at craft stores and cake supply shops.
I hate to keep bothering you, but I desperately need a vanilla cake recipe! One that has a light and fluffy texture.
Hmmm. We will keep that in mind if we see one that we like.
can we make splatter cake with liquid food color ( not gel liquid)
I've done that with liquid airbrush color( it is meant to set up and dry out on the surface of frostings). and also with royal icing on fondant.
God bless you guys the Lord definitely lead me to this video to help me with my business Jesus loves you and so do I🤎✝️🥹🙏🏾
thanks so glad you found us!