I’ve had the hardest time with adding color. Liquid color throws my shells off because I need to add so much to get a deep color. Powdered colors are great but same issue: I have to add so much that it turns my mouth the color I choose. How can I get deep colors without using a ton of liquid and having my batter be too wet out straining someone’s mouth with too much powdered color?

by Klutzy-Neck82

Dining and Cooking