I have some CK powdered colors, not sure if I even have black, actually, but I have used them and the Wilton pastes (mostly in RI)... I think it's easier to get a nice pale pastel with the powders than the paste-my pale lavender always ends up a deep purple when I try it with the paste, but then again, I could be a bit heavy-handed... As far as when I make black icing, it takes a bit of doing, but I can get a good charcoal grey that ends up pretty black and it doesn't bother the texture. It's easier if you start off with a chocolate and go black because it's already half way there...
I recently tried the powdered food color because I read that the color will last longer (less fading) and will not sieze chocolate.
However, I've had trouble with specks of color. I also tried adding it to the candy coating and also get the specks of color. 
Adding a bit of oil to the powder before helped but it's not as smooth as gel colors.
Not sure what to do next.
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