I've posted this before but haven't really gotten an answer.
I am having trouble with colored (using wilton colors) Icing.
I use 1/2 butter1/2 high ratio butter cream.
When ever I use color in it and try to smooth (using the hot spatula technique) or "patch" the butter cream
I get patch markes or different coloring effects.
Cool for when you doing a water efferct but not when your making a preety and smooth cake
Does any one know how to prevent this.