Not really, as you would use a dribble (from a dropper) of vodka to preserve these colourings in small quantities. I've never used the green for example in anything but a covering like buttercream or fondant and the overall sweetness of both these coverings masks the taste if any remains after boiling down. Anyway all my lot like mint lol!

The consistency of the colour is exactly the same as the ones from the shop.

Thanks for the info.

Just found this link, I don't think anyone has posted it yet!

http://www.craftsy.com/blog/?p=137937&ext=FB_IHCD_LP_Blog_blog115_2015-02-01&utm_source=Facebook&utm_medium=Social+Engagement&utm_campaign=I+%28Heart%29+Cake+Decorating-Registrations&fufb=registrations&initialPage=true

Would this work in royal icing or probably not? I'm thinking it would affect the texture and I might need to add more water but otherwise I don't see why not. I love matcha powder and you gave me a great idea!

How to stabilized whipped cream with Marshmallow

Stabilized whipped cream with marshmallows

• 1 cup heavy whipping cream
• 2-3 jumbo marshmallows, or 1 heaping tablespoon marshmallow fluff

Note: Do not use mini marshmallows, as the cornstarch frequently added to them to keep them from sticking in the bag may act as a deterrent in the melting and mixing process.

Step 1: In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form.
Step 2: At this point, stop the beaters and make a decision. Either melt 2-3 jumbo marshmallows or a heaping tablespoon of marshmallow fluff by heating in the microwave in 5 second intervals until melted. Stir gently until you have a gooey, thick mixture.
Step 3: Add the melted marshmallow to the whipped cream, and continue whipping until stiff peaks form.

I learned this from Lindsay Ann Bakes on youtube, when you fill your piping bag (not disposable), instead of putting bc or whatever directly into the bag, I put however much I need onto a piece of plastic wrap then roll it up and put it in the bag that way its not as much to clean up for the piping bag itself!

make your own cornstarch puff...

great for dusting counters when rolling out fondant, dusting fondant surfaces, dusting molds...produces a superfine powder application. 

get a pair of knee-high nylons, white color, unused. wash with dish soap and completely dry them. put one inside the other, tie toe end in a knot, fill with cornstarch, and tie off top.

This may not be a secret to anyone else. I have found that any recipe that calls for melted butter (or any recipe you can sub melted butter) it REALLY enhances the flavor if you brown the butter, stove top, first. It made a noticeable difference.

Great idea, but why on earth would I NOT want to nibble ;)

loving this thread

I saw someone on Youtube making buttercream flowers (roses, dahlias, etc.) using a marshmallow cut in half on a skewer.  I tried it but cut my marshmallow in three, then placed it on the cake with the marshmallow and it worked really well.  Much easier than the nail.

When measuring honey or molasses, spray cooking oil into measuring cup before putting honey or molasses in measuring cup. When you pour it out of the measuring cup, all of the honey/molasses comes out easily, no mess left in.

Make sure it is food grade

My newest friend is a battery operated sifter! No mess! Can pour with one hand while the flour, sugar, etc., is sifting away. So quick and such a time saver for when I make my icing. Found it on Amazon for about $12!

I have not heard of this, but I'm definitely gonna get one.