I've had this problem in the warm months before. When trying to color my butter cream icing it never turns a solid color- no matter how much icing color I will add. It looks speckled, separated. The Wilton gel is brand new. So is the sugar and shortening. I thought maybe at some point the shortening may have been set out in the heat for too long, then cooled again when it got in the store? It's only speculation though. Has anyone else had this problem? Like I said, it's only happened in the summer months. I just went to the store and bought another shortening. Pray for me!