I was wondering if I could ask a general technique question, specifically as it relates to how you prefer to do your color preparation, thinning and bagging. If you're doing a lot of cookies and are preparing larges volumes of each color, are you: A) making as much of each color as you need up front, or B) mixing colors a little at a time and re-mixing as needed.
If you're mixing your colors up front, do you: A) bag it all up in as large of an icing bag/cone/bottle as will hold it, or B) keep most of it in a container and use smaller amounts in smaller icing bags, refilling/rebagging as needed.
Lastly, do you work primarily in tipless bags, parchment cones, or traditional icing bags with tips/coupler setups?
When you answer, if you could please also share your thoughts on why this particular technique works for you, I'd really appreciate it.