I have color flow mix - both opened and unopened cans - but I know that it's from YEARS ago..... does it go bad? Should I not use it anymore? This is the first time I've actually thought maybe I could use that color flow technique....
Or does anyone think I can do the same thing with royal icing? And how?
Speaking of going bad - does dried egg white / meringue go bad? Gosh I feel like I should know this stuff.... Any help on products going bad or techniques is greatly appreciated!
I just checked my meringue powder and color flow mix..... the meringue has an expiry date on the bottom of the tin, but there's no date on the color flow.... you might want to contact the company you purchased it from..... they could help
as far as the color flow technique, I've used royal icing for that, just thinning it down to the right consistency...... some say that it's not quite as shiny, but I think it still looks great!
HTH 
I've never used color flow mix, so I can't comment on that (and I make my royal icing with real egg whites, so I'm not much help there either), but you can do floodwork with royal icing. The technique is the same, you just need to get the right consistency for the outlining and flooding. it's basically like decorating a cookie with royal, except you're doing it on paper or acetate.
I'm thinking if I just tell them not to eat it - then the color flow would be safe..... or maybe I'll just make up a batch of royal icing and try that - do the same consistency rules apply? It should be thick for outlines and then it should be thinner for filling - like if you picked up a spoon and let a drop fall it should take 10 seconds for that drop to dissolve?
Thanks!
I'm thinking if I just tell them not to eat it - then the color flow would be safe..... or maybe I'll just make up a batch of royal icing and try that - do the same consistency rules apply? It should be thick for outlines and then it should be thinner for filling - like if you picked up a spoon and let a drop fall it should take 10 seconds for that drop to dissolve?
Thanks!
If you are in doubt at all (some people will eat anything within sight) use the royal icing. Same rules apply for consistency. 
Found this on Wilton's website
Color Flow Decorations/Storage:Color Flow pieces should last indefinitely, if stored properly. A cool, dry cupboard would be a good storage place. Do not put the color flow piece on a refrigerated or frozen cake. If the cake has been refrigerated or frozen, allow it to come to room temperature before placing the color flow decoration on the cake. Allowing the cake to come to room temperature should help prevent the color flow piece from bleeding which is due to moisture. Color flow pieces can be set on sugar cubes to eliminate possible bleeding.
Quote by @%username% on %date%
%body%