Is Colour Mill Food Coloring Worth It?

Here's the bit the listing buries: regular food coloring is water-based, and buttercream, ganache, melted chocolate and cake batter are fat-based. Water and fat don't mix, so the dye either sits on the surface and streaks, or in chocolate's case, seizes the whole batch into a grainy mess. Colour Mill's dye is suspended in oil instead of water, so it disperses straight into whatever fat you're mixing into, no fighting, no separating. That's why it's built specifically for buttercream, Swiss meringue, chocolate, cake batter, ganache and fondant: those are all fat-heavy mediums, and oil-based dye is the one that actually belongs in them. Because there's no water added, you're not thinning your frosting or throwing off a ganache's set, which matters more than it sounds, a few drops of the wrong coloring can turn a stiff buttercream soupy. The Kickstarter pack gives you twenty millilitres each of twelve core shades, from black to hot pink to sky blue, enough to mix your way to almost any color without buying single bottles one at a time. It's allergen-free and vegan, and it meets Australian and New Zealand food safety standards.