To achieve a true colour, we recommend adding white before your colouring to reduce any yellow tones in buttercream, chocolate etc.
Unlike conventional gel colours, Colour Mill’s unique blend loves the fats & oils in your baking.
They dye and disperse their colouring using these oils, allowing you to achieve a rich & vibrant result.
Best in Buttercream, Swiss Meringue, Chocolate, Cake Batter, Ganache, Fondant & many more.
Shake well before use
Take it easy, colours will develop over time
Store in a cool dry place away from sunlight.
Blended & bottled in Australia from local & imported ingredients.