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

Hi, MAK Organics, Congrats on making your first post. I look forward to many more to come!

I was watching Arty and she used an edible marker to put in on the stamp.  It takes a little longer, but it worked perfectly.  

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. 

If you are using clear stamps that may very well be your problem. As Julia said, the ink beads up on the clear stamps before the stamp is even applied to the cookie. I never use clear stamps, I use the rubber stamps. I also use the liquid gels to stamp. 

Try "erasing" your stamp.  Make sure it's clean and use a pink pearl eraser and rub it over the stamp as if you are "erasing" it.  Wash it and try again.