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Let's Explore the New Colour Mill Formula (Oil Blend)
• Lynsey Macdonald
Big news from Colour Mill HQ all the way over in Australia! Your favourite colour experts have worked their magic once again, continuing on their mission to create the best colourings for your bakes. The new Colour Mill formula has the cake decorating community buzzing with chatter, so allow us to break down exactly what's different.
We understand that any "new formula" announcements can make loyal customers a tad apprehensive, and that's why we want to use this post to reassure you! When it comes to your favourite shades, there's no need to fret.
Pssst... all Colour Mill 20ml bottles are 3 for £12 now - stock up on your favourites!
From Revolution to Evolution...
Contents:
- What's changed (and why)?
- Working with buttercream
- Working with chocolate
- Working with fondant
What's Changed (and why)?
In a nutshell? The new Colour Mill formula is way more concentrated - up to 10x more concentrated, in fact! This means that many of the lighter/more pastel shades do now look different in their liquid form. As an example, Blush will more closely resemble Rust as it comes out of the bottle.
This makes these beloved colours even better value than before. You require far less colour to achieve a wider spectrum of results, saving you money and opening up a whole new world of colour possibilities!
Aside from that? The Colour Mill team sums it up perfectly:
The rest of the product remains exactly the same as the Colour Mill you know and love. They're still pigment based, streak-free, fade-resistant and vibrant as ever!
Colour Mill HQ
Why the change? Again, we'll pass the mic to Colour Mill to fill you in...
"When Colour Mill was first in development, it was intended to be used with Buttercream, Chocolate and mediums with yellow undertones. Our original formula was designed to both whiten and colour but now with super strength the colours can go deeper than ever before.
With Colour Mill being used in such a wide variety of mediums, this update gives customers the flexibility to use Colour Mill to colour whatever they can dream of!"
The beloved White Oil Blend is on hand to achieve any whitening you require. With this new formula, whatever you're colouring, you can achieve a broader spectrum of shades.
Working with Buttercream
If your buttercream has a yellowish tone to begin with, you may want to start by adding 2-5% of White Colour Mill Oil Blend*, just to balance that out and ensure a true hue.
To achieve the colour on the bottle, add 5 drops of the new formula colour per 100g of buttercream. Easy as that!
If you're looking to create a softer, more subtle shade, Colour Mill recommends the toothpick method. This will help you control the colour more effectively, which is great if you're working with less buttercream. Simply swirl the toothpick in the colour and add into your icing. Et voila!
Overdone it? No need to panic! Simply add in a little extra buttercream (or some of your White Colour Mill) to lighten things up.
With this formula, however, you can really create deeper than ever colour. So for bolder bakes, add a little at a time and build up until your buttercream reaches your desired intensity.
*If you prefer the old formula, you can do this by mixing the white and the colour together before adding to your buttercream.
Working with Chocolate
Just like working with buttercream, you may want to start by adding 2-5% of White Colour Mill Oil Blend, just to counteract any yellowish tones in your chocolate. This will ensure you reach a true hue with your chosen colour.
When colouring your chocolate, a little of this new formula goes a long way! So start small - we're talking less than you could possibly think you need! You might be surprised. Then it's just a case of gradually building up, adding a little at a time till you hit that perfect shade.
Here's what Colour Mill recommends in terms of neutralising and colouring:
- Neutralising: 100g chocolate to 4g of White Oil Blend.
- Colouring to Label: 100g chocolate to 4 drops of pigment.
To really control the amount of colour you're using, try out the toothpick method. By swirling a toothpick in your chosen colour and adding it to your chocolate that way, you can build it up without the risk of going overboard!
However, if you have added too much, simply mix in a little white or some more chocolate to tone it down.
Curious about surface work? Here's what Colour Mill has to say:
"We know that a lot of you guys love using our pigments for surface work i.e painting the colour onto the surface of chocolate or a mould, dropping colour onto the surface of melted chocolate for dipping. Although our new high concentration colours appear darker straight from the bottle, it is still possible to create your magnificent marbling and delicate designs!
Simply melt some chocolate, add in a dash of White Oil Blend to neutralise and mix in your pigment. Pop your coloured chocolate into a piping bag or onto a paint palette, and get ready to unleash your creativity! Whether you're piping into moulds or painting onto chocolate, dive in and decorate 'til your heart's content!"
Working with Fondant
If you use Colour Mill to colour your fondant, the new Colour Mill formula achieves magical results. For bolder colours add a few drops and build up until you're happy. And for pastels? Once again, we recommend the toothpick method!
Cover your toothpick in your chosen colour and then add to your fondant that way, rather than adding it drop by drop. This is perfect for achieving pretty pastel tones and allows you to stay in full control of the amount you're adding.
So there you have it! Everything you need to know about this highly concentrated new Colour Mill formula for working with your favourite mediums. We can't wait to see what you all go on to create! You can shop the entire collection here.*
For more tips and tricks, follow Colour Mill on instagram at @colour.mill. And for lots of cakey inspo, you can follow us at @the_cake_decorating_co!
*Please note that while we sell through existing stock, you may receive either a current or new formula bottle.
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