When ever I add colours such as Black & Red to butter cream. After a few minutes the colour separates from the butter cream, how do prevent this?

what sort of colouring do you use? is it the liquid food colourings or paste/gel?

I use Paste food colouring

well i personally have no clue why it does that and i tried doing some research for you but i couldn't find an answer except maybe you are overbeating the butter/shortening and sugar a the start and this is causing problem later down the track? I'm sorry i have no clue but here is a bump

*edited* No wait i found a thread where someone sorta said something about this so HTH

http://www.cakecentral.com/cake-decorating-ftopic-631917-next.html

Good luck.

Btw, I can't help but comment and tell Elise that her avatar is OMGOSHINGLY BEAUTIFUL! Elise, your details are perfect!