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Food Colours
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By Fiona Cairns
Published 2011
As a rule, do use food colour paste as opposed to the more readily available liquids. You won’t need to use too much, unless you are mixing a strong colour. If you try to use liquid food colour with sugarpaste, it will become too sticky and you won’t get the intensity of colour anyway. Sometimes I do get a bit carried away mixing up colours... it comes from years of painting, I suppose!
Recently, at last, you can buy natural food colours in liquid form in some supermarkets. I have used them very successfully to make my Over the Rainbow cakes in very pretty pastel colours. Natural colours have two drawbacks: they are light sensitive, so they need to be eaten quickly before the colours oxidise; and if you use them to make strong, bright colours they may flavour the icing itself, so use them with care and discretion (paprika-flavoured icing is most definitely not good!).