$6.95 AUD
$6.95 AUD
In stock
The number 1 choice for pastry chefs and baking enthusiasts, AmeriColor Soft Gel Paste is guaranteed to produce deep and vivid colours to your creations.Each bottle of AmeriColor Soft Gel Paste contains highly concentrated bake stable colouring and comes in a convenient squeeze bottle for easy application. Use it to colour macarons, glazes, buttercream, fondant and in any dessert of your liking.
– Made in the USA and FDA approved, AmeriColor is also certified kosher.
Savour carries a wide variety of Americolor gel pastes online and instore.
AmeriColor is one of the standard products used in Savour Online Classes recipes including macarons, glazes and more.
Indulge yourself in Guillaume Lopvet’s petit gateaux with layers of strawberry and rose confit, rice pudding, and vanilla sponge encased in rosewater and yoghurt mousse, sitting on a crispy sable base. Finished with a bright red glaze and topped with piped vanilla white chocolate Chantilly, rice tuille, rose gel, and dried rose petals.
Class tags: almond sponge, Chantilly cream, rosewater, shortbread
Guillaume Lopvet
08/03/2022
Advanced
35 mins
Yeild 8
5 hours
Pumpkin and spice and all things nice! Jazz up your macarons with pumpkin, it will add a whole new depth of flavour to these sweet meringue discs.
Kirsten Tibballs
05/10/2018
Intermediate
19 mins
Yeild 70
1 hour 20 mins
A beautiful macaron cake with a cashew crunch, white chocolate cream and fresh raspberries that’s perfect for sharing, especially on Mother’s Day or Valentine’s Day.
Class Tags: cakes, cashews, flower, macarons, Italian method, Italian macaron, Italian meringue, milk chocolate crunch, pink macaron, pink macarons, piped, piping, rose, st honore, tant pour tant, TPT
Kirsten Tibballs
07/05/2019
Intermediate
26 mins
Yeild 2
2 hours
Strawberries, fennel and pistachio make for a delightful trio, as introduced to us by Guillaume Lopvet. Find out how the winner of Savour Patissier of the Year 2018 mesmerised the judges with this show stopping dessert.
Kirsten Tibballs
27/07/2018
Advanced
55 mins
Yeild 3
4 hours
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
Antonio Bachour
14/07/2017
Advanced
33 mins
Yeild 2
1 hour 37 mins
Finish your entremets and gateaux with this stunning shiny red glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.
Antonio Bachour
20/05/2016
Intermediate
10 mins
Yeild N/A
20 mins
Finish your entremets and gateaux with this dramatic shiny dark glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.
Kirsten Tibballs
30/05/2016
Beginner
7 mins
Yeild N/A
20 mins
Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.
Kirsten Tibballs
01/10/2014
Intermediate
27 mins
Yeild 28
2 hours
Recreate Kirsten’s stunning entremet as featured on MasterChef Australia – layers of pistachio dacquoise, crispy almond layer, raspberry jam and chocolate cremeux garnished with chocolate mushrooms, edible pebbles, hazelnuts and raspberries.
Kirsten Tibballs
19/12/2013
Advanced
45 mins
Yeild 1
1 hour 30 mins
An innovative spider glaze by Paul Kennedy. This technique combines a chocolate glaze and mirror glaze for a super shiny, intricate design. – Gluten free.
Paul Kennedy
09/02/2016
Intermediate
8 mins
Yeild 2.5 cakes
15 mins
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