I need to make horse cookies and I need to know if I color these a dark brown or black is the RBC going to have that yucky gel color taste? Can I make chocolate RBC and then color? Has anyone else had this problem?

I have not made RBC, but if I need black, brown or really dark coloured fondant, MMF or BC I colour with cocoa when making, I also colour my liquid with a little black, Then once it is made, if it is not dark enough you wont need to add too much colour to get it the right colour. I have found that if I need to make white icing dark, you have to add too much colour and it then changes the consistancy of the icing.

HTH

I haven't made black or brown RBC, but I have made a dark red and it tasted fine. I have always had good luck with the Americolor super black and super red. They have never tasted bitter. The RBC took less color than I expected so give it a taste and see. Are you going to make white, gray and tan horses too?