While shopping in the grocery stores, I often come across food color in the gel form. Have been curious if it worked well with butter cream and fondant. Has anyone tried it? Is there much of a difference? I have to go out of my way to stores that sell the paste. So if gel works just as well, it would save me a lot of hassle.
Doesn't anyone have an idea?????
I'm not sure what the diffrence is between gel and paste. Paste is what I use and I've never seen gel at a grocery store. The only thing I've seen is the liquid kind that you die easter eggs and stuff with, that you put in with a dropper. The reason for using a paste is it doesn't throw off you consistency. Adding liquid, even a little can make it thinner. Sorry i can't be of more help, and sorry I didn't answer sooner, I just don't know!
When I worked at a bakery we used the gel coloring and I really liked it. It's much easier to color your icing with, no lumps ever. Of course you can add some glycerin to your paste colors if they get a little hard and it will soften them up. I've found it hard to find gel coloring in stores, the bakery ordered it from a big supplier.
That is just what I needed to know, the next time I'm in the store, I'm going to pick some up.
I prefer to use gel colors, rather than paste. Americolor gels are my favorite. You are lucky that gels are sold close by for you!
I'm using gels.... I have never seen pastes but know they exist.. I know there are bottles that you squeeze in and dont need to use toothpicks, or whatever you do to use it.... I have heard both sides.... but most like the gels and the squeezing kind the most.