I just did a christmas tree cake and I noticed that the bc I colored green and red kind of "seperated" a bit. I'm not really sure how to describe it, it looked almost like the cocoa butter that seperates from chocolate. Any ides?

Alot of the time when I make dark colors (even when using Americolors) I get a seperation. I think it is from adding too much liquid (the coloring) in, and it throws off the balance of the icing. Think about if you get your icing too thin it often does the same thing.

When I make dark colors now I just toss in a little cornstarch to it, and it fixes that problem.

It may be the no trans fat shortening. The oil will weep out of your icing and cause the icing to separate and even slide. Did you use shortening in your bc?

Yup, probably the no transfat thing. Try using an icing with a transfat fat in it. I use both, crisco and Sweetex. I'm happy to share my recipe if you PM me.

Jen