Colours make the cake stand and colour combinations can make or break the cake. Often the theme of the party will determine the colours used. Finding the right colour and shade can be the tricky part, as there are many different brands and products. Most products have a painted colour on the packaging, although many factors can vary the colour. Icing ingredients can affect the colour - Swiss meringue butter cream is a good example of this. The colour can also change over time. Most colours darken over time, but purples actually turn blue when left in broad daylight. Food colours containing only liquid, paste, gel and powder were available. Now the variety of days is huge and the options are much more endless.

Edible Food Colours can be of any dye, pigment or any other substance derived from a source capable of Colours vegetable, mineral or food, cosmetic, etc. These colours come from a variety of sources such as seeds, fruits, vegetables.

In Dain Colour Chem, depending on the particular requirement of the product, suitable dyes are obtained after taking into account factors such as pH, heat, light, storage and other ingredients of the formula. To preserve colour strength and quality, the product is stored in a tight seal container.

Powdered food colours are highly concentrated and are good for chocolate colours. It is best to dissolve powdered food colour granules before mixing the colours into icing or chocolate. If you mix powdered food dyes directly into the icing, there may be full colour spots. Gel and Paste Food Colours are water-based and highly concentrated. They are not suitable for chocolate colours because of the water content, as it will seize the chocolate. Small amounts will go a long way, and the colour usually darkens over time. Start with a lighter shade, wait for an hour or two and see if you need to adjust the colour shade.

Liquid food dyes are commonly found in supermarkets. Liquid food dyes are best suited for pastel dyes because they are not as concentrated as gels, pastes, or powdered food dyes. To achieve a darker color, you should use a large number of food dyes that can change the consistency of your piece. Liquid food dyes are also water-based, so again, it is not suitable for Colours chocolate or sugarcane.

Airbrush food Colours is a liquid food colour. You should not use any other colours in your airbrush gun except those which are specially marked for it. Gel and paste will prevent food Colours airbrushes and ruin the expensive machine. Airbrush food colours come in standard colours as well as metallic colours.

Oil-based food dyes do not contain any water, so it is safe and they are to be used on chocolate, ganache and candy.

Natural food colours are available along with natural ingredients such as beets, turmeric, spirulina and other plant extracts. These colours are usually not very concentrated and it will only add pastel colours to your pasting. Natural food colours can also change colour when cooked at high temperatures.

Edible Food Colour acts like airbrush machines. They are inexpensive and you do not have to buy additional equipment to use them. Sprinkles of digestible food come in different traditional colours as well as vivid colours.