I saw Alton Brown one day, talking about using dry food coloring instead of paste, etc. (he had several colors in tubes). I haven't looked around for it yet, but was wondering if anyone has had any experience using it. Looked like it would be really cool...talk about no mess!
The powdered food coloring isn't as handy as I thought it would be.... I actually use them for shading, etc. when working with dry RI or fondant.
ponygirl1- i just bought red powder and the store manager promised 
me that i could get a pretty pink if i gently sprinkle in a little at a time.
going to give it a try tonight. I am up to my arm pits in chocolate mousse and raspberry puree. yum.
I made the White chocolate almond buttercream frosting from freddyfl this morning. I sprinkled in red dry food coloring until I got a creamy pink color - very vintage faded pink. I like using this much better than gel.
I would recommend trying the dry fc. The store manager said that she buys only primary colors (red, yellow and blue) and then mixes to get the perfect hue/tint.
By the way - I added a little raspberry liquor to the frosting after the chocolate was added - omg - this is the best! So smooth and creamy.
I only use powdered colours, i find it so much easier to gauge how deep the colour is.
Plus i believe the range of colours is far wider than pastes. For example i have 11 different greens and 7 different yellows - makes life easy when you need a certain shade.
I still get into a *powdered mess* sometimes 
- but i wouldn't swap back to pastes.
Bluehue. 
Crystal Colors. Love them! I needed champagne color.... tried all the combos suggested... never got it quite right with the gels. Bought the champagne color in Crystal Colors -perfect! Just ordered more colors at Global Sugar Art. As a matter of fact, the box just arrived! 
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