If you’re making something else and are still not sure, why don’t you take a look at our Oil-based vs Water-based article and better understand the difference. Some popular brands of oil-based colourings are Colour Mill, Creative Cake Decorating oil colour and Americolor Candy Colouring.

Colour Mill Food Colourings - Cake Craft Company Colour Mill Food Colourings - Cake Craft Company

I personally prefer to use the smallest amount of whitener necessary to get an acceptable colour result, as using too much can make the texture of the ganache a little bit chalky. Colour Mill colours are described as 'next generation food colour', flown all the way from Australia. Water and oil can’t mix together, so if half your buttercream is butter (fat) your gel colour (water) will only be able to dye the sugar, essentially only colouring half your buttercream - which means you have to use twice as much colour.As we talked about above, white chocolate is white in name only and is generally a pale yellow colour. There are also water-based liquid food colourings, I don’t recommend these for colouring ganache as you would need to add a lot to get enough colour, and this will affect the consistency of your ganache. To be precise, ganache can be made with other liquids, not just cream, but for the purposes of this tutorial, I’m talking about ganache made with cream.

Colour Mill Next Generation Oil Based Food Colouring for Colour Mill Next Generation Oil Based Food Colouring for

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. Say goodbye to watery batters and faded hues - Colour Mill ensures vibrant, fade-resistant colours that stay true even after baking. We all know that water and oil can't mix, so your traditional gel colour will only be able to dye the sugar in your buttercream but not the butter itself. At Cake Craft Company, we are pleased to offer a collection of Colour Mill oil-based food colourings available in every colour, shade and tone of the rainbow. You can absolutely do this with real chocolate, but I find the compound choc and melts set more firmly and more quickly (so they don’t continue to drip down the cake), plus they seem to stay a little bit shinier.By using an oil-based dye like Colour Mill the colour is able to be fully dispersed throughout sugar, butter, eggs, and oil. You can find Colour Mill packs of different colour stories and palettes to suit your style, or even treat yourself to a full collection of rainbow colours, so you're never without the perfect colour you need. This risk is reduced when you start with dark chocolate ganache and only use the black ganache on the outside, but some staining is still likely, so it pays to make people aware of this when they’re choosing their cake colours. In addition to their premium food colouring range, Colour Mill also offers a selection of dusts and tools to further enhance your baking and decorating experience.

White Food Colouring by Colour Mill | The Cake Decorating Company

Couverture choc is made with cocoa butter, compound choc is made with various types of vegetable oil. 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. This amount will be how much ganache you need to cover the cake, and this is the amount you will need to colour.These additional products complement the Colour Mill food colouring range, providing a comprehensive toolkit for all your baking and decorating endeavours. We are pleased to offer a wide collection of Colour Mill oil-based food colourings with colours to suit every style, preference and theme. Start by adding a small amount of whitener (you can read more about that below in the section “how to whiten white chocolate ganache”).

Colour Mill Food Colouring - The Vanilla Valley

Just do everything I said above for the coloured white chocolate drip, but start with dark chocolate ganache (use a 2 or 2. I also often add a small squeeze of corn syrup to the ganache drip, as it adds some nice extra shine.

If I’m using ganache to both fill the cake and cover it with coloured ganache, I usually make one batch of ganache, then split it off into filling and covering amounts, and just colour the covering amount. White food colouring is made using titanium dioxide, a widely used food additive used for whitening food.