i've read some posts about how certain colors give buttercream a bitter taste or add too much liquid to the recipe... what is everyones favorite types of foodcoloring and does it make a difference if its used in buttercream or fondant? thanks!

I use Americolor gel paste colors for coloring everything. If I need a large amount of fondant to be a color, I purchase a bucket of the precolored fondant. For red and black fondant, I always use the precolored.

I use Americolor for gels,airbrushing and sheens.I wouldn't use anything else although Chefmaster is roughly the same type of gel like Americolor but is harder to find!

I love Americolor too, but you have to be careful with some of their colors. The Super Red, Electric Pink and Purple get bitter very easily. For the pink and purple I buy the cake craft brand. For red I start with the Americolor no taste tulip red then add cake craft super red to it very carefully. It will darken up nicely if you let it sit for a few minutes.