New and improved, Hot Pink appears darker and thinner than the previous version, due to removal of E171 (white) to increase the strength, so less color achieves the same result as with the old Hot Pink, although (per Colour Mill's recommendation), when coloring buttercream or chocolate, add Colour Mill White first to achieve a true tone
Color dyed and dispersed with these oils, allowing you to achieve color rich & vibrant
Best in buttercream, Swiss meringue, chocolate, cake batter, ganache and fondant
Allergen free
Vegan
Meets food safety standards of Australian and New Zealand Food Authority
