Top positive review
32 of 33 people found this helpful
Give them a try, so much better than liquid!
on December 1, 2013
I've used both Wilton and Americolor and I have to say Americolor is much better. My Wilton gels dry out before I have a chance to use them up. Plus, Americolor tends to give me "truer" colors and is easier to mix.
I've read all the reviews and I'd say that most of the reviews of 3 stars and below are out of ignorance. People either don't know how to use them, what to expect or how to mix different colors to get the desired effect.
1) Colors become more intense over time so it's easy to overdo it and come out with the wrong color. When working with royal icing for example, color your icing and wait before using to let the color develop. This is especially helpful for blacks, reds etc… If you can wait 24 hrs, you will know the final results for sure before getting up to your elbows in alligators with your project.
2) Americolor and Wilton do their best to come up with "true" colors but often additional mixing is required. Don't be surprised if you feel the need to add additional colors to change the hue or brightness (black, white and ivory are great tools for this purpose). Just the way it goes. Also, don't expect the correct color if you over do it, back to #1.
3) These colors are incredibly concentrated so don't be depressed over the small size! If a recipe is calling for an ounce of color (think velvet cakes) I'd bet dollars to doughnuts they are talking about a liquid.
4) If you're having trouble getting the right depth for dark colors like red and black for example, try adding cocoa powder to achieve the desired effect. Almost every baker has it in the cupboard, just go easy.
If all else fails, do some research! There is so much information available from food bloggers and company webpages that no one should feel completely left in the dark.