We’ve arrived at the last type of food pigment: gel based! When it comes to versatility, ease of use, vibrancy, and cost per squeeze, gel-based colors are undefeated. Although gel pigment is technically a water-based pigment, it bears no resemblance to the grocery store stuff.
Thick and packed with powerful color, gel pigments can be used in cake batter, pancake batter, cookies, all types of buttercream, royal icing, macarons, and basically just about anything.
Not all gel is created equally, though. When I first started decorating, I had a high-key traumatic episode with red food coloring. Turns out, some red pigment has a nasty taste to it, and I didn’t discover it until I was biting into the cake I made for my friend’s birthday *~*cue emotional damage*~*. THANKFULLY, Jelly Hues™ Food Coloring is completely taste free without sacrificing ANY of the vibrancy—catch me out here trust-falling into the dependable arms of Montreal Red.
The packaging of the pigment is important, too. Those annoying little pots of color can go to hell, because trying to get the color out of the pot and into my batter is straight up impossible. My gripe with the traditional bottles is that the color leaks onto the cap and, suddenly, I've tracked pink all over my kitchen. Oh—and they explode on airplanes—the inside of my suitcase looks like a Pollack. With Jelly Hues Food Coloring Gels, the squeeze bottle sucks back excess pigment right into the tube, saving me from a messy cleanup.
If you want a versatile pigment that you can use in lots of different ways, go with Jelly Hues Food Coloring Gels. She’s just really that girl.
Best Applications: All types of buttercream and frosting, cake and cupcake batter, pancake batter, cookie dough, royal icing, fondant, macarons, glazes, dips, cream cheese, milkshakes, waffles
If you want it bright, Jelly Hues Food Coloring Gels will take you there!