Originally Posted by _Jamie_
I just plain don't color my SMBC. If I ever do, I'll get the cocoa butter colors.
Me too. I keep the base color white because I have to smooth that frosting with a hot spatula/scraper. I also prefer white cakes simply for aesthetics and because I don't like the artificial look of colored frosting.
Color comes in through the accents and decorations. They can take vivid colors, even Americolor gels. I color them a day before using because it seems to me colors develop slower with IMBC/SMBC.