I am going to try a transfer using white chocolate and color the wafers when melted...can I use regualr wiltons coloring like I do with FBCT transfers?
Theoretically you are supposed to use special candy colors, but I used my wilton colors with the candy melts. . . being they are not "real" chocolate, they held the colors decently (see my pics, the purple coral on my daughter's wedding cake was made using candy melts that I colored). Be sure to only use a little bit of color, and I put it in after they melted.
Now that I think of it, used my gel colors for making the skin tone on my first chocolate transfer (now hooked on this technique) for the oval baby shower cake in my pictures. Again, only used a very little bit of color and had no troubles with it.
Hopefully someone more knowledgeable will answer, but I think the regular Wilton colors will cause the melts to seize (whatever that means 
). I think you have to either add a bit of shortening to the melts or use the candy colors.
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I had this question, too. Here's what I found out-
http://www.cakecentral.com/cake-decorating-ftopicp-500181-.html#500181
I know technically you aren't suppose to use the gel colors with the candy melts, but I do it all the time. Add crisco to the melted candy melts first then add your color. Americolors work best, but wilton will work too. Add your color a little at a time and if it gets thick and starts to seize just add more crisco. I have never had it not set back up for me. I color all my candy melts this way.
I use the candy colors, but I really just try to mix the colored wafers together whenever I can to get new colors. I hate mixing in colors. I have tried the flo coat with the regular colors (probably does the same thing as adding some crisco in) but I could feel it seizing up, but you just had to keep working it in.
Ok, I just tried this so here's an update. I first added a little Wilton color to melted white chocolate and all it did was speckle the chocolate, did not color it. However, then I added the americolor and it worked beautifully. Good color, no seizing at all. I used the Guittard Vanilla A'peels for the chocolate, in case that makes a difference. It always melts much better for me than white chocolate chips.
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