Wow, thanks for replying everyone!
Someone asked about Wilton and I wanted to put out there why I no longer want to use it, and I have the perfect example.
First, I am well aware of how wilton does not mix up well; so I purposefully took extra time to mix a small amount of butter cream with the color to be sure every bit is mixed through and then I mixed the entire batch.
I iced my cake, the color was even. I added my shell edging (here I should have known) and I had clogs in the tip but could not figure out what (nothing more frustrating).
I finish the cake put it in the fridge for the next day. I pull it out the following morning and this cake that was evenly colored had specks of concentrated color, ahhhhhrrrgg I was really po'ed.
Now this was with royal blue, and I know that wilton has issues with some of the darker colors but come on. None the less I am getting rid of most of my wilton colors and starting over and since it will be a heafty cost, I thought it would be smart to get some opinions first.
so once again thanks so much for all the responses and I think I can go with my first instinct of americolors although the poster saying it may not be approved in other countries is concerning, but then again can't see how wilton is since it contains typical red dye #40 yellow #5, I thought all of those were banned in other countries in general. Believe me just because its approved does not mean its any safer. LOL