I love using bold colored icings on my cakes but there is always that nasty chemical after-taste from the dye. Is there any way to get rid of this, or at least, lessen it? I can't use less dye or I won't get the desired color. I do use Americolor and Wilton (I bought the Wilton 50 pc caddy set and the 12 color icing pack before I knew about Americolor and I'm too cheap to throw usable stuff away ). I'm getting an airbrush for Mother's Day. Once I can use that to spray the dark colors directly on the icing, will this still be an issue?
Using the airbrush is a good idea, it is much less color than if it had to be mixed all the way through. Airbrushing does give a but different finish tho, not the super even coloring of mixed thru.