Crystal Color Powder Food Coloring, One Jar of 2.75 Grams – Blood Orange

A dazzling range of U.S.-certified powders spanning the color spectrum from renowned cake-decorating instructor Elizabeth Parvu of Crystal Colors LLC. Sold by the jar, each jar weighing .5 ounce gross.Certified kosher by the Chicago Rabbinical Council.CLICKHERE for Autumn Blaze, Carrot, Champagne, Coral, Cotton Candy, Cream, Daffodil, Forest,Forsythia, Holly, Hunter Green, Gingko, Magnolia, Pine, Saffron, Snowflake or TahitianSunCLICKHERE for Apricot, Buttercup, Golden Corn, Green, Honeysuckle, Kiwi, Lime,Mimosa, Moss Green, Mustard, Orchid, Peach, Pumpkin, Sugar Maple, Sunburst or SunflowerCLICK HERE for Celia Blue, Dusty Rose, Forget-Me-Not, Foxglove, Hydrangea Pink,Impatient Pink, Lavender Mist, Mackinaw Blue, Navy, Periwinkle, Raspberry, Royal Blue,Turquoise, Teal, Vista Blue or WisteriaCLICK HERE for Azalea, Baby Pink, Blush, Emerald, Grape, Mint, Nile Mist, Ocean, Pale Blue, Pale Shrimp, Pink Tiara, Plum,Sage, Satin Doll, Seafoam, Slate, Spiced Plum, Violet or Wedgewood BlueElizabeth Parvu is the owner of Sugarpaste, LLC, and co-owns Crystal Colors LLC with her husband Ronald.Elizabeth is recognized around the world for her sugar flowers and award-winning cake designs. She has been published numerous times in American Cake Decorating Magazine and Cake & Craft Decoration Magazine England. Elizabeth is International Cake Exploration Societe demonstrator and approved scholarship teacher, and has demonstrated for years for the Ices Annual Convention.Elizabeth has demonstrated for the Southeast Regional Convention for the American Culinary Federation held in Nashville, Tennessee. She has taught for Walter State Community College in Sevierville, Tennessee.Elizabeth is an adjunct professor for Anne Arundel Community College in Baltimore, Maryland for their culinary division.Elizabeth has traveled to South Africa and England to respectively demonstrate for the South African Sugar Art Guild Exhibition in Pretoria, South Africa and The British Sugarcraft Guild Exhibit

Note about the charcoal crystal color: do not be troubled by the dark-purple look of the powder when in the jar–the color comes out black.

A dazzling range of U.S.-certified powders spanning the color spectrum from renowned cake-decorating instructor Elizabeth Parvu of Crystal Colors LLC. Sold by the jar, each jar weighing .5 ounce gross.

Certified kosher by CRC (Chicago Rabbinical Council).

Use Crystal Color as dusting on gumpaste flowers. Mix with vodka or lemon extract to paint on fondant or chocolate. Mix with corn syrup to color icing / buttercream. Mix the color directly into white chocolate. Knead into fondant. Mix with any dry food ingredient to color cake batters, icings and more.

CLICK HERE for Autumn Blaze, Carrot, Champagne, Coral, Cotton Candy, Cream, Daffodil, Forest, Forsythia, Holly, Hunter Green, Gingko, Magnolia, Pine, Saffron, Snowflake or Tahitian Sun

CLICK HERE for Apricot, Buttercup, Golden Corn, Green, Honeysuckle, Kiwi, Lime, Mimosa, Moss Green, Mustard, Orchid, Peach, Pumpkin, Sugar Maple, Sunburst or Sunflower

CLICK HERE for Celia Blue, Dusty Rose, Forget-Me-Not, Foxglove, Hydrangea Pink, Impatient Pink, Lavender Mist, Mackinaw Blue, Navy, Periwinkle, Raspberry, Royal Blue, Turquoise, Teal, Vista Blue or Wisteria

 CLICK HERE for Azalea, Baby Pink, Blackberry, Blush, Emerald, Grape, Mint, Nile Mist, Ocean, Pale Blue, Pale Shrimp, Pink Tiara, Plum, Sage, Satin Doll, Seafoam, Slate, Spiced Plum, Violet or Wedgewood Blue

Elizabeth Parvu is the owner of Sugarpaste, LLC, and co-owns Crystal Colors LLC with her husband Ronald.

Elizabeth is recognized around the world for her sugar flowers and award-winning cake designs. She has been published numerous times in American Cake Decorating Magazine and Cake & Craft Decoration Magazine (England).

Elizabeth is International Cake Exploration Societe demonstrator and approved scholarship teacher, and has demonstrated for years for the Ices Annual Convention.

Elizabeth has demonstrated for the Southeast Regional Convention for the American Culinary Federation held in Nashville, Tennessee. She has taught for Walter State Community College in Sevierville, Tennessee.

Elizabeth is an adjunct professor for Anne Arundel Community College in Baltimore, Maryland for their culinary division.

Elizabeth has traveled to South Africa and England to respectively demonstrate for the South African Sugar Art Guild Exhibition in Pretoria, South Africa and The British Sugarcraft Guild Exhibition held in Telford, England.

Elizabeth has judged several national cake shows and local cake shows. She is a sponsor the Mid-Atlantic Cake Show held in Maryland.

Elizabeth has been on television multiple times involving wedding cakes and pastry ideas for the homemaker.