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. Making ganache is easy: all you need to do is heat the cream just to boiling point, add in the chocolate, and then once the chocolate has melted, stir it to create a lovely smooth ganache.

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

This means that it seamlessly blends with fats, such as butter, chocolate, or oil, without affecting the consistency or flavour of your creations. These additional products complement the Colour Mill food colouring range, providing a comprehensive toolkit for all your baking and decorating endeavours. Ganache is an emulsion of chocolate and cream, so adding a water-based food colouring won’t make it seize. You can do this on white chocolate ganache, but I would still recommend using dark as you’ll get better coverage with one coat. 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 the time you get to the front of the cake you should have worked out your ganache consistency and how it drips, so you’ll have prettier drips at the front. Here you'll find recipes for desserts and gluten free baking, with a sprinkle of cake decorating tutorials, too. When I’m covering the whole top of the cake in the drip ganache, I like to do that first, then do the drips.

Colour Mill - Glitz Dust 10ml - White Colour Mill - Glitz Dust 10ml - White

The amount of ganache you’ll need to make for your drip will depend on the size of your cake and how much of a drip you want to do, but a good place to start is with 120g of chocolate or candy melts and 40g of cream. Colouring every element means your buttercream (or cake batter, meringue, etc) will have a deeper, more vibrant colour, with less colouring! You’ll see below that I didn’t make this ganache super, super white – I’m aiming for teal ganache so a hint of yellow from the chocolate is fine in this instance. They’re the colourings I use most often for ganache, as I usually have a good selection of colours on hand.If you start with white chocolate ganache you will need A LOT of black food colouring to make it black. If you have your heart set on using a particular gel colour, but struggle to get a vibrant colour when mixing it with your buttercream and baking, using Colour Mill Booster will help it emulsify and bind with the oils, creating a deeper colour and stretching your gel colour further. With Colour Mill dusts and tools, you can take your decorating skills to the next level, adding dimension, texture, and intricate details to your edible creations.

How to Colour Ganache - Ultimate Guide to Making Coloured How to Colour Ganache - Ultimate Guide to Making Coloured

Colour Mill colours are described as 'next generation food colour', flown all the way from Australia. You want the ganache to be runny enough to drip down the side of the glass, but not run right down the bottom and form a puddle. You can add flavourings to your ganache, but if you’re colouring it too then you’ll probably want to stick to colourless flavourings like oils and extracts so they don’t affect the colour of the ganache, or use coloured flavourings that match the colour you’re wanting to make. If you’re new to making coloured ganache though, I highly recommend reading through the post first as you’ll get a lot of extra tips and info along the way!When I’m using coloured ganache on the outside of a cake, I will generally use plain white chocolate ganache (or buttercream) as a filling, and then just use the coloured ganache on the outside. I’m talking 10 seconds at a time, and then check it, because it doesn’t take much to warm it up and make it runny! Colour Mill is perfect for use inbuttercream, ganache, Swiss meringue, chocolate, fondant, cream and cake mixes / batters. Colour Mill is a family-owned, Australian based food colour manufacturer specializing in the cake and bake industry.

Colour Mill | Incredible Edible Colour Colour Mill | Incredible Edible Colour

Say goodbye to watery batters and faded hues - Colour Mill ensures vibrant, fade-resistant colours that stay true even after baking.

Colour Mill colours are also put through aspecialised micro-milling process which means it is both grain and streak free! Some popular brands of oil-based colourings are Colour Mill, Creative Cake Decorating oil colour and Americolor Candy Colouring.