Incorporation

• One problem many people have with food coloring is incorporating it into their baked good. For example; when working with dough, most people knead the color into the dough until the color is distributed. The problem with this method is that you typically get a marbled effect. For perfectly incorporated food coloring, add the desired drops of food coloring to your wet ingredients. Mix the dry ingredients into the wet ingredients, stirring constantly until the color is perfectly blended and evenly distributed.
  
  

Fondant Issues

• Many novice cake bakers discover at first that you cannot add food coloring to fondant. Fondant, the pliable, thick and super sugary icing that covers wedding cakes, helps you make any cake look professional and amazing. And, although you can find some fondant in different colors, to customize your colors, you must dye the fondant. But regular food coloring causes the sugar to break down, melt and dissolve. Instead of using regular food coloring, use paste food colors which safely and effectively dye your fondant.
  
  

Fading and Color Separation

• People who dye their own fondant icing may also notice fading and color separation of food coloring. This typically happens because of your lighting. Food coloring in fondant--and some other icings--can fade, and the color can separate if in direct sunlight or under florescent lights. For best results, work your food coloring into the icing and decorate your cake and quickly as you can. Once finished, place the cake in a cool, dark place to prevent fading and color separation.
  
  

Health Issues

• Researchers have found some health issues related to food coloring. According to the Center for Science in the Public Interest, two studies in the United Kingdom found a link between Yellow 5, Red 40, Blue 1, Blue 2, Green 3, Orange B, Red 3, and Yellow 6 and behavior problems in children. Researchers say these dyes may be to blame for behavior problems like ADD and ADHD in children as young as toddlers.