What links chemistry, cakes and colour?

There’s nothing worse than runny sprinkles in your Funfetti™ cake. The problem is, in the UK and Europe, it’s harder than it is in the US to find sprinkles you can bake without the colours bleeding and fading. This is due to stricter regulations associated with the artificial colours in them. So, our sprinkle cakes can end up looking a little lacklustre. Read the article to discover the science behind why some sweet treats are brighter than others.

Separate the water-soluble dyes in confectionery using chromatography techniques in the classroom with your 11–14 learners. Download the student worksheet, teacher and technician notes and Powerpoint slides to run this fun alternative to a core chemistry practical in your classroom.