Hi Jessica! I haven’t had that issue but I could see that maybe happening if the cake is somewhere warm. To prevent it though, you could add a drop of vanilla extract (or any alcohol based extract) to bag and it will help them dry even faster.

I’m going to make a note to do a more official test on this though and will add the notes to the post!

Hi Dian – Sure! With all features, all I ask is that only one image is used from the post and the link directs back to the actual post link (and not the printable PDF page).

Thanks, Melissa! I agree, AmeriColor is awesome because the bottles literally last forever. Plus, I always feel weird eating something with half a bottle of coloring in it, so the fact that you can still get vibrant colors without boatloads of dye makes me love it even more!

Oh, I love this story Tavette! Thanks so much for sharing! I’ve never thought of coloring regular sugar. I’m going to research this oven method and see what I find! :)

I read a post recently wherein someone used this method and, after coloring, spread the sugar on a cookie sheet and placed it in a low temp oven for a few min. , being careful the sugar didn’t burn or melt. I don’t remember my mom doing this, but she may have. There had to have been some way she dried it. Ah – ha…..we always had a gas oven so she may have spread the sugar out on a cookie sheet and just set it in the oven so the pilot light dried it out.

If I saved that recent article, I’ll repost.

Thanks for posting the toothpick method of coloring sprinkles. We all end up with way too many bottles of sprinkles. Your method is much more economical as well and you can get the exact color you want. My mom would have been proud of you. :)