You may have noticed that our recipes use a lot of food colouring. An excessive amount, some would say. But to them we say, it’s not our fault! Pokémon are meant to be colourful!
Anyway, considering how much we use, I (Siobhán) thought it might be helpful to give you the lowdown on the different types available.

Liquid:

Description:
It comes in little bottles, usually just in the primary and some secondary colours, and appears to be dark coloured liquid

Pros:

  • Cheap
  • Easily available

Cons:

  • Cheap for a reason
  • Gives pale colours at best
  • Makes all icing types watery
  • Makes sugar paste sticky
  • Barely colours cake mix
  • Cannot be used to colour white chocolate
  • My least favourite kind of food dye

Paste:

Description:
It comes in little tubs about the size of old film canisters, and is a think, dark, pastey goop.

Pros:

  • A little goes a long way
  • Suitable for colouring most icing types
  • Can be used in small quantities to colour white chocolate
  • Suitable to colour sugar paste pale colours, can be used to achieve strong colours
  • Can be used similarly to water-colour paints on sugar paste
  • Best type to colour cake batter
  • My personal favourite

Cons:

  • Somewhat expensive (typically ~€5 per tub)
  • Excessive amounts can make sugar paste sticky, though a little icing sugar will sort this
  • Will stain your hands and possibly your work surface
  • May be challenging to find, though it is increasingly available

Powder:

Description:
It comes in little screw top mini jars, like some lib balms or gel eyeliners. It is coloured powder.

Pros:

  • Suitable to colour most icing types pale colours
  • Suitable to colour sugar paste without making it at all sticky
  • Can be used to colour white chocolate
  • Can be dissolved in water and used to paint sugar paste as if with water-colour paints
  • Only type that can be used for dusting

Cons:

  • May be expensive
  • May be hard to find
  • Strong colour will require large quantities of powder, and may not be possible with this type of colouring
  • Sometimes stays in clumps, making the icing/chocolate slightly bumpy and unevenly coloured
  • Unsuitable for colouring cake batter
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