Hiya folks (I'm new) - hi!
I'm not sure this is quite the right place for this question (I didn't see quite the right sub-category in Technique Trouble-shooting) but here 'tis. Also, it's kind of basic.
I am a fan of really dark, deep, lush colors in my royal icing. But to date, I can only achieve this by what I'd call overdyeing the icing: adding too much color, so that when you eat the cookie later it your tongue turns (for instance) blue.
Does anybody have tips for how to make dark colors work? Other than letting the icing sit/the colors develop (which I have been doing). Right now I use the kind of Wilton colors you dip with a toothpick; I am imagining that perhaps the Americolor gel dyes might help with this? (or not, I'm not sure)
Any help appreciated. Thank you!!!