Dollar Sweets Food Colour Gel 60g (4 x 15g tubes)

Rich, deep and true-to-colour every time — the professional's choice for baking colour. Dollar Sweets Food Colour Gel. 60g (4 x 15g tubes).

4 gel colours | No added liquid | Deep, consistent shades | Works on fondant, buttercream, royal icing and more

Why Dollar Sweets Food Colour Gel

• Gel formula — no unwanted liquid added to your recipe; the consistency of your icing or fondant stays intact
• Deep, true shades — gel colours produce richer, more consistent colour than liquid alternatives
• 4 colours in one kit — 15g tubes give you a generous amount of each shade
• Highly concentrated — a small amount goes a long way; one kit covers many batches
• Mixable — blend shades together to create custom colours and gradients
• Versatile — works on fondant, buttercream, royal icing, batter, dough and more

My Meat Man

This is the kit that explains why professional decorators use gel, not liquid.

The problem with liquid food colouring in baking is the liquid itself. Add enough liquid colour to achieve a deep shade and you change the consistency of your icing, your fondant, your batter. Gel colour solves this. The pigment is suspended in a gel base — highly concentrated, with almost no water content. A small amount on a toothpick delivers deep, consistent colour without altering the texture of what you are colouring.

Dollar Sweets Food Colour Gel gives you four shades in generous 15g tubes — enough to colour many batches. At HKD 59 for 60g, this is the most precise colour kit in the baking drawer.

The kit that explains why professional decorators use gel, not liquid.

What is Food Colour Gel?

Food colour gel is a highly concentrated colouring agent suspended in a gel base rather than a water base. This makes it fundamentally different from liquid food colouring:

• no added liquid — the gel base adds negligible moisture, so your icing, fondant or batter consistency is preserved
• higher concentration — more pigment per gram means less product needed and deeper colour achieved
• colour stability — gel colours hold their shade better through baking and do not fade as quickly as liquid colours
• precision application — applied with a toothpick or skewer for controlled, gradual colour building

The result is a deeper, truer, more consistent colour — the kind that professional cake decorators and patisseries rely on for work that needs to look exactly right.

How to Use

Basic Colouring (Primary Use)

• Using a toothpick or skewer, pick up a small amount of gel from the tube
• Add it to your icing, fondant, buttercream or batter
• Mix thoroughly until the colour is evenly distributed
• Allow 1–2 minutes for the colour to fully develop before assessing the shade
• Add more gel gradually — a little at a time — until the desired depth of colour is achieved

Colour Mixing

• Combine two shades on a toothpick before adding to your mix to preview the blended colour
• Adjust the ratio of each shade to shift the hue in either direction
• Mix in a small test portion first to confirm the colour before committing to the full batch
• Use a white base (white fondant, white buttercream, white royal icing) for the most accurate and vibrant colour results
• Keep notes on your ratios — gel colours are concentrated and small changes make a significant difference

Applications

• Fondant — knead gel directly into white fondant for evenly coloured decorations, figures and coverings
• Buttercream — add to white buttercream for deeply coloured frosting on cakes and cupcakes
• Royal icing — add to white royal icing for decorated cookies and piped details
• Cake batter — add to vanilla or white cake batter for a coloured sponge
• Modelling paste and gum paste — knead in for evenly coloured sugar decorations
• Dough — add to shortbread or sugar cookie dough for coloured biscuits

Pro Tips

• Always use a clean toothpick — never dip a used toothpick back into the tube; cross-contamination will affect the colour of the remaining gel
• Start with less than you think you need — gel is highly concentrated and it is easy to over-colour
• Allow colour to develop — gel colours deepen after mixing; wait 1–2 minutes before adding more
• Use white bases — the whiter the base, the more accurate and vibrant the final colour will appear
• Avoid contact with water before use — moisture can affect the consistency of the gel in the tube
• Replace the cap tightly after each use to prevent the gel from drying out

Serving Suggestions

• deeply coloured fondant-covered celebration cakes in rich, true shades
• coloured buttercream layer cakes with sharp, vibrant frosting
• precisely coloured royal icing for decorated sugar cookies
• coloured fondant figures and decorations for novelty cakes
• ombre frosted cakes with two shades blended from light to deep
• coloured shortbread or sugar cookie dough for themed biscuits
• multi-coloured meringue kisses and pavlova for a striking dessert table

Why this is a smart buy

At HKD 59 for 60g of Dollar Sweets Food Colour Gel — four generous 15g tubes — this is exceptional value for a professional-grade colouring kit that preserves the consistency of your recipes and delivers deep, true colour across many batches.

• gel formula — no added liquid means your icing, fondant and batter consistency stays exactly as intended
• 4 colours, 15g each — generous tubes that cover significantly more batches than small dropper bottles
• HKD 59 for four colours — less than HKD 15 per shade for a professional-quality result

Ideal for cake decorators, home bakers, fondant work, buttercream cakes, decorated cookies and anyone who wants deep, consistent colour without compromising the texture of their baking.

Delivery & Storage

Delivery

• Fast delivery across Hong Kong

Storage

• Store in a cool, dry place away from direct sunlight
• Replace the cap tightly after each use to prevent the gel from drying out
• Avoid contact with water — moisture introduced into the tube can affect the gel consistency
• Do not freeze — store at room temperature

Frequently Asked Questions

Why use gel instead of liquid food colouring?
Gel colour is highly concentrated and adds negligible liquid to your recipe. This means you can achieve deep, rich colour without altering the consistency of your icing, fondant or batter — which liquid colours can do if used in sufficient quantity.

How do I apply gel colour?
Use a clean toothpick or skewer to pick up a small amount of gel and add it to your mix. Never dip a used toothpick back into the tube — use a fresh one each time to avoid cross-contamination.

Can I mix the colours together?
Yes — the colours can be blended to create custom shades. Test in a small amount first to confirm the colour before adding to your full batch.

How much gel do I need?
Start with a very small amount — the tip of a toothpick — and build up gradually. Allow 1–2 minutes for the colour to develop fully before adding more. Gel is highly concentrated and a little goes a long way.

Does it work on dark bases?
Gel colours perform best on white or light-coloured bases. On dark bases, the colour will be significantly muted. For the most accurate results, always start with the whitest possible base.

Final Word

Dollar Sweets Food Colour Gel is the kit that explains why professional decorators use gel, not liquid.

Four colours, generous tubes, no added liquid — deep, true, consistent colour that leaves your recipe exactly as it should be.

Gel formula. Deep colour. No added liquid. The professional's choice.