Reply to "Color bleed with black outline"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

Yeah, you know, I've never had trouble getting a very black black with Chefmaster. I don't let it sit to intensify either. I just use a healthy squeeze or two depending on the quantity of icing. It starts gray, or course, but when it turns a telltale dark shade or gray or light black, that's when I stop adding color, because it darkens a lot upon drying.

1/16/148:41 AM

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