Thanks for the quick responses and hopefully someone out there will know what causes it.
I do find Toba's glace (glaze) works the best for getting a true black, red or vibrant pinks,purple's and blues. But the spots turn me off from it because to me it looks spoiled or old.
I've tried letting it sit over night before using it and then I tried again at 36 hr's and 48 hr's old thinking it could be the sugar not fully broken down or air pockets, but nothing as of yet has worked.
Right now I use powdered sugar, water, corn syrup, merinque powder, vanilla extract and cream of tartar...kind of mixing all the recipe's together to get tasty and softer icing. I think the merinque takes away the color slightly but I'm using wilton's till it's gone and then I'm going to invest in americolor since I've heard good things about that. I have tried CK (country kitchen) super black, super red, and super brown but the taste was terrible, and I had to throw everything away.
I'm hoping I can get to the bottom of my spots because when I mix colors I do 20-25 colors at a time and it takes me 2- 3 1/2 hrs to get it all mixed up and then to throw them away is such a waste of time, money and patience
Thanks for the compliments though! I have tons of pictures now..I've tried to do one cookie of each cutter 300+ for my up and coming website but I haven't posted them here because of space and I don't want to bore anyone.