Having problems colouring chocolate or buttercream? When colouring chocolate you must use an oil based colour. If you use ordinary gel colours or liquid colours the chocolate will seize because they are water based on not oil based. You need to look for Candy colours or colours marked as a chocolate colour. It is also difficult to get a true colour because white chocolate has that slightly yellow background colour. If you are having problems add a product called titanium dioxide which is a naturally occuring compound that will turn your chocolate white before you add your colour. You may remember the V8 cake from the first series of Masterchef. They used this to colour the chocolate white for the top layer of this cake. With buttercream you will also sometimes have problems getting a true colour e.g. red will often come out as a variation of watermelon (I found out the hard way). Buttercream will also start out with a very pale yellow as the base. There are two ways to get your buttercream the whitest it can be before adding the colour. One is by using soft white vegetable shortening - hence your buttercream will be white. The other way is by adding a Wilton product called White White. This product makes your buttercream almost white therefore giving you a more true result when you add your gel colour.
Posted on: Thu, 22 May 2014 03:55:57 +0000
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