Powder Colorant - Black Magic

• Stabilized deep black E153: the Black Magic pigment is formulated with highly concentrated vegetable black (E153). The result remains a true deep black after drying, without the gray or blue-violet color shift often seen with liquid dyes or homemade blends based on blue and red.
• Powder vs liquid format: the powder adds no moisture to preparations. This is a major advantage for royal icings (which soften when in contact with a liquid dye) and for fondant (which softens and becomes sticky). You keep the texture and firmness intact.
• Double application mode: direct application with a dry brush for powdering effects or shaded gradients, or dilution in a few drops of food-grade alcohol to achieve precise edible painting. One product, two possible decoration techniques.
• Cost-effective per gram: 2 g of concentrated powder equals the intensity of several bottles of liquid coloring. Dilution is done at the time of use, so you only waste the amount needed for the day's production.
• Multi-surface versatility: compatible with cookies, royal icings, fondants, tempered chocolate, meringues, crystallized ganaches, gingerbreads. One product to cover all your black sweet creations.
• Long shelf life: the powder form keeps for years if the pot remains airtight and stored in a dry place. You avoid wasting expired or dried-out liquid colorings.
• Rainbow Dust reference: British brand recognized since 1995 in the professional Cake Design sector. Quality guarantee and product consistency for repeated productions.

1. Surface preparation: ensure the surface is completely dry. On fondant, wait 10 to 15 minutes after spreading for the surface to harden slightly.
2. Brush preparation: use a fine food brush with soft bristles. The brush must be completely dry; any moisture will cause pigment clumps.
3. Pigment pickup: tap the brush tip into the pot, take a small amount of powder. Then tap the brush above the pot to remove excess.
4. Progressive application: apply with light tapping or circular motions on the surface. The color intensifies gradually, you control the effect by layering the strokes.
5. Shading effects: for a gradient, start from a central point with more pigment, then blend outward by reducing pressure. Ideal for reproducing ash effects, burns, or dark shadows.
6. Fixation: the powder naturally adheres to moist or very smooth surfaces. On already dry sugar paste, you can fix it by brushing lightly moistened vodka to anchor the pigment.
7. Final precaution: before handling, gently blow or tap the piece on clean parchment paper to remove unfixed particles.

1. Choice of food-grade alcohol: use neutral vodka, sugar-free kirsch, or grain alcohol at a minimum of 40°. The alcohol evaporates quickly and does not dilute the sugar on the base.
2. Mix preparation: pour a small tip of Black Magic powder into a ceramic dish or glass container. For individual production, the equivalent of a knife tip is more than enough.
3. Progressive dilution: add 3 to 5 drops of food-grade alcohol with a pipette or dropper. Mix with a toothpick or brush until you get a creamy consistency, similar to ink.
4. Flow test: the paint should flow easily from the brush without forming a thick drop. If too thick, add 1 drop of alcohol. If too liquid, add a little powder.
5. Application: use a fine brush for details or a flat brush for surfaces. The paint dries in 2 to 5 minutes depending on the amount of alcohol evaporated. You can rework areas as long as the alcohol has not evaporated.
6. Layering: for an extremely intense black or maximum opacity, apply 2 successive layers, waiting for complete drying between each coat.
7. Mix preservation: prepare only the amount needed for the day's production. The alcohol evaporates and the mixture thickens within a few hours in open air.

1. Halloween and gothic creations

Key application of Black Magic: Halloween shortbread (black cats, witches, ghosts), gothic cakes, spider cupcakes, vampire-themed cookies. The deep black creates striking contrasts with the oranges, purples, and reds of the Halloween palette.

2. Contemporary weddings and minimalist designs

Strong trend for 2026 weddings: the black and white palette with golden touches. Black Magic allows for creating contrasting coatings, elegant lettering with diluted paint, and minimalist geometric patterns on white or ivory fondants.

3. Tinted royal icings

Direct incorporation into royal icing to achieve a uniform black icing without softening the consistency. Ideal for decorated cookies with a piping bag or artisanal Lebkuchen. The powder is mixed in for 2 minutes with a mixer or spatula.

4. Marbling and veining effects

On fondant, create marbled effects like contemporary black marble by lightly mixing the powder into white fondant. For very fine veining (black geode effect, slate effect), diluted paint applied with a fine brush.

5. Shading and burnt effects

Dry application by tapping to create realistic shaded effects: dark areas on fondant flowers, burnt effects on hyper-realistic cookies, 3D shading on modeled figurines. Black Magic black naturally fades for smooth gradients.

6. Outlining and lettering with paint

Diluted in alcohol, the black paint allows for precise calligraphic lettering, black borders highlighting patterns, or fine ink-style drawings on fondant. A strong trend in contemporary Cake Design.

7. Thematic rock, metal, and event decorations

For rock, metal, gaming event themes, and costume corporate parties, the deep Black Magic black is the go-to reference for sweet creations with the perfect tone and no color compromise.

• Use a dedicated brush: keep a brush specifically for the black powder. The Black Magic pigment is very opaque and would color any other light color used later with the same brush.
• Test the shade on a sample: before large-scale production, test the result on a small piece of your exact base. Depending on the fondant or icing composition, absorption may slightly alter the final intensity.
• Food-grade alcohol at a minimum of 40°: for dilution, never use water (which soaks the base and melts the sugar) or sweetened alcohols like liqueurs (which add extra sugar). Neutral vodka, sugar-free kirsch, or grain alcohol are the only recommended options.
• Precaution for aprons and work surfaces: the powder is highly pigmented and stains fabrics, light work surfaces, and tile grout. Prepare a dedicated area with parchment paper under the mixing bowl.
• Store away from moisture: keep the jar tightly closed, at room temperature (15-25°C), away from direct light and moisture. Use a perfectly dry spoon to take powder, never a wet one.
• Close the jar immediately: do not leave the jar open during decoration; powder particles fly away at the slightest draft and loss is rapid.
• For children in leisure baking: prefer the diluted paint version, which is easier to control. The powder alone can be spilled and permanently stain surfaces.
• Matte or satin black effect depending on the surface: on satin fondant, the finish remains slightly satin. On matte royal icing, the finish is completely matte. On tempered chocolate, the finish is slightly shiny. Test according to the desired effect.

Why choose black powder rather than gel?

Powdered black offers 3 major advantages over gel: it adds no moisture to preparations (essential for royal icings and sugar pastes), it can be stored for years without drying out, and it allows dry application for shaded effects impossible to achieve with gel. Gel remains preferable for coloring fatty preparations (buttercream, ganaches), where powder incorporates poorly.

How much production with a 2 g jar?

For dry use for shaded effects or light dusting, one jar covers about 30 to 50 individual pieces. For diluted paint use, expect 80 to 120 pieces depending on the fineness of the patterns. For incorporation into royal icing, 1 jar colors about 500 g of icing to an intense black.

Does the black turn gray or violet?

No, the Black Magic pigment is formulated to remain deep black after drying and crystallization. This is one of the major issues with low-quality black dyes and homemade mixes (which turn gray or blue-violet). The E153 pigment used is chromatically stable.

Compatible with colored sugar paste?

Yes, but the final intensity depends on the base color. On white or ivory fondant, the black expresses fully. On brightly colored fondant (red, yellow, orange), the result takes on a slightly warmer hue. For absolute black on colored support, plan 2 layers of application.

How to avoid pigment clumps during dilution?

Pour the alcohol gradually (drop by drop at first), mix thoroughly with a toothpick, and crush any lumps against the side of the dish. The ideal consistency is creamy like slightly thick India ink. Too rapid dilution always creates lumps.

Does the pigment stain utensils?

The pigment is very covering and permanently stains light brushes, porous plastic dishes, and silicone utensils. Prefer ceramic or glass dishes (which can be cleaned in the dishwasher) and dark brushes dedicated to this color.

Is it suitable for frozen entremets?

Can be applied once the entremet is thawed on the surface, on crystallized mirror glaze or fondant. Do not apply on raw frozen surface, as condensation during thawing would dilute the paint and cause it to run.

Difference between Black Magic and Pro Powder Deep Purple?

Black Magic is a true black with a deep finish. Deep Purple is a very dark purple that may look black in small amounts but reveals purple highlights under light. For an absolute black finish without colored reflections, choose Black Magic. For theatrical effects or deep violet shades, choose Deep Purple.

Is it suitable for CAP Pastry candidates?

Absolutely, the pot format and long shelf life are perfectly suited for the CAP kit. The powder is accepted by exam juries. Only caution: do not place it near other light-colored preparations on the work surface (risk of color contamination).

Can it be used for coloring macarons?

Yes for coloring shells, to be incorporated into the meringue before macaronage, starting with a very small amount then adjusting progressively. Be careful not to over-hydrate the meringue, which would loosen the consistency. For surface decoration of baked shells, application with a fine brush in diluted paint is ideal.