How are we doing red icing?

Hi fellow cookiers,

I need advice for how to consistently achieve a deep red icing without having a panic attack : ) This last order turned out lovely and I didn’t have any bleed, but it was nerve wracking and more a stroke of luck than anything. I also used almost an entire mini bottle of gel icing. I need a more consistent approach that I can rely on instead of having an anxiety attack every time I get an order for a red batch!

I am letting my icing settle overnight, but any other tips and tricks would be appreciated!