Pastel buttercream, deep red velvet, a metallic gold finish: colour is what makes a cake look bakery-made. Sri Lanka's heat and humidity make it harder, though. Cheap colours fade, bleed or turn the icing runny.
This guide covers how to choose food colouring and other premium baking supplies, and how to get better results in warm weather.
Why Premium Food Colouring Matters
Supermarket gel and liquid colours often need a lot of product for a strong shade. That can add water, alter texture and leave a bitter taste. Concentrated professional colours give rich shades from a small amount.
Colour Mill is an Australian brand made for bakers. Du Gateau is its official local supplier in Sri Lanka, with shades including Red, Black, Baby Blue, Baby Pink, Blush, Burgundy and 24 Karat gold. Prices start from Rs 1,800.
Tips for Colouring Buttercream and Icing
1. Start with a tiny amount. Add colour a little at a time. It's easy to darken and hard to lighten.
2. Let deep shades rest. Red, black and burgundy develop over 15 to 30 minutes, so mix, wait, then adjust.
3. Use white or ivory buttercream as your base for true colours.
4. Keep icing cool. In humid weather, chill your bowl and refrigerate between steps.
5. Test in daylight, not under a yellow kitchen bulb.