Gel Colour Red

Color

Easy to use and color obvious

Bright red icing is no easy feat

Bought this to colour Swiss meringue buttercream for a ladybug cake. If I had have known how difficult it is and how much colour you need to use to get bright red, I probably would have just bought red buttercream. The final colour actually turned out really good but to get this I had to: -make the icing 2 days in advance allowing it to intensify -use 1 and a bit bottles of colour -microwave batches of icing (which intensifies the colour) and then mix them in Doing all this significantly impacted the taste and texture of the icing. My children actually didn't like the icing by the end and commented they preferred the green icing (which was exactly the same, just hadn't been coloured/messed with to the same degree). I've learned since that it's best to have a fat soluble (rather than water soluble) food colour for buttercream, so I might try to get my hands on that if I do this again.