There are various types of food coloring on the market – paste, liquid and powdered. There are also the new gel pastes and gel colors. Paste colors are on occasion favored for a number of reasons, and paste colors are used and recommended by expert cake decorators for many of the same reasons. Paste colors won’t change the stability of your icings as liquid colors will do. They are much stronger, giving you deeper, darker colors. Paste colors are more concentrated-with a little going a long way. Paste colors come in jars. The Liquid Gel colors are fairly new on the market; they’re a cross between a paste plus a liquid. They are available in squeeze bottles. These items are usually purchased at stores that sell cake and candy decorating supplies.
To add paste colors to your icing, the next steps ought to be taken:
1. Scoop out small portion of icing out of your jar and place it in your bowl, but keep it separated along the side of the bowl. Place a tiny dab of paste color on your spatula-knife.
2. Mix the paste into a small portion of icing on the side of your bowl. Be cautious not to mix it in with the main portion of icing in this step.
3. Blend the small portion thoroughly and add additional paste
4. Stir the small percentage of icing into the contents of the remainder of the bowl, mixing it thoroughly so the colour is evenly blended with the entire icing. color as essential to have the shade of coloring desired. It is much better to get a slightly deeper shade at this time for whenever you mix it into the complete contents of the bowl, it’ll obviously develop into a lighter shade.
IMPORTANT-If one more color needs to be added to obtain a particular shade, replicate the steps outlined in 1 to 3, before you stir the first portion into the rest of the icing inside your bowl.
While the fact that the proper use of color in cake decorating cannot be overemphasized, it should also be mentioned here that the easy principles are usually easily learned. Once learned it can be applied with a great deal of success to even one of the most formidable cake decorating project.
Color: Before essentially going into the topic of colored icings, a short conversation of color itself is in in order. The full study of color can, of course, occupy a lifetime, but in its application to cake decorating it may be greatly simplified. To begin with, similar rules that apply to the blending of the artist’s colors apply as well to food colors. When the artist desires green he mixes the appropriate proportions of blue and yellow, when the image calls for violet he simply mixes red and blue. A look at a color wheel will show how all the probable color combinations are manufactured from the 3 primary colors-blue, yellow and red.