I just made some color flow but when I finished mixing it, the color flow powder was just in clumps in the icing! Is this salvagable? What might I have done that was wrong?
Thanks for your help.
I agree that you may need to add some more water. I think there was a consistency test in the Wilton book. You are to spoon out a sm amt and then let it drop back into the bowl. If you can count to ten before the icing sinks completely, you have the correct consistency.
I used to think that I liked making color flow, but after several broke, I stopped doing them as much. Last Christmas I made several angels, but before the cake was presented, all the heads broke off. Now there was an attractive cake!!
Thank you all so much for your replies. I did have the correct consistency (remembering from my Wilton class) but it looked like little pieces of cooked egg yolk in there! 
I just trashed the whole batch. It was too weird for me. I'm going to make royal right now.
lecrn: What do you use instead of color flow now? I don't want to buy chocolate for a chocolate transfer and I'm too chicken to try the FBCT just yet, and this cake is due Thursday night. 
Did you use color flow mix or just royal icing
I used Wilton's color flow mix.
I'm making some karate figures for the top of a buttercream cake. Any suggestions?
Thanks!
I usually do choc. transfers. They seem to be more durable & you usually can fix them if they break. They dry really fast too.
I don't know if there's anything else to use besides choc., fbct, or color flow. I guess it depends on how detailed the images are.
Okay, thanks so much. I ended up buying chocolate and will just do a silhouette. 
I will get all this down eventually. 
Thanks again!
Quote by @%username% on %date%
%body%