Reply to "Using Liquid-gel, Stamp-a-Cake Stamp . . . Color Beads Up :-("

I use liqua-gel coloring all of the time, and it works very well and quite quickly, with consistently good results. So I doubt it's a coloring issue. Are you sure the coloring isn't actually beading up on the stamp itself and thus leaving a spotty imprint on the cookie? Some stamps (often the clear ones) repel food coloring (the coloring beads up on the stamp). Or perhaps you are just applying too much coloring to the stamp. To get clean imprints, without an excess of coloring, using liqua-gel, I apply the coloring to an uninked stamp pad, blot excess coloring off the pad (it should just be moist, with no blobs of coloring on top), and then ink the stamp and stamp as you would on paper. I find inking the pad and applying all of the coloring in one or two presses on the pad results in more even color application (as compared to sponging, drawing or painting the coloring onto the stamp, which often involves more applications of coloring, and thus the potential for more unevenness.) I might be able to give you a better idea of what's happening if you sent some pictures of your process.