Powdered Food Coloring

Baking By Flowerpot Updated 13 Dec 2006 , 9:05pm by acookieobsession

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Flowerpot Posted 13 Dec 2006 , 1:27pm
post #1 of 4

Does anyone ever use powdered food coloring? I saw one show where they said you don't get a bitter taste when you use powdered vs. paste or jell. I'm not sure how well powdered works.

3 replies
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peg818 Posted 13 Dec 2006 , 1:39pm
post #2 of 4

the powders that i have used work great. Some of the cheapest i have seen is CKs. I have seen a wide range of colors for them, but they do work well. I haven't noticed a taste, but i think if you add to much of any color you will get some taste with it.

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Feefs Posted 13 Dec 2006 , 1:49pm
post #3 of 4

Hi there

I have used a few powdered colours - mainly black and red - they are quite good - there is a knack to using them to get best results you should mix the colours with water (small small amount) and let them sit. Especially with the red and black - there are actually small mollecule type things that actually "burst" and release colour. You will find that if you mix the powder directly with fondant or MMF and then go back to it the next day, it will have dark spots... this is the burst of colour... anyways... you get the idea... as for taste - if you use an excessive amount of the red it does have a taste that is quite bitter - my option is the wilton no-taste red - always gives me the best result.

HTH

-- Fi

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acookieobsession Posted 13 Dec 2006 , 9:05pm
post #4 of 4

I have recently used the red powdered color. I found that it gave me a nice red, without a bitter taste. i did combine it with a gel super red (americolor).

About the color burst, is that with all powders or a particular brand? The kind I bought was just liek a powder, no balls I could see...Just curious.

Thanks

julia

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