I've searched (Google) for answers to my question and nothing that helped came up from Cake Central or anywhere else, so I have to start a new thread.
I recently had to make dark green buttercream icing. I used a tried and tested recipe, and Wilton gel colour (Kelly green). I made it as I normally would, but after I started spreading it onto the cake, the colour started to kind of split and go a marbled white/green colour. It was quite a hot day and I don't have air con in my kitchen, so I am wondering if it was because it was too warm?
Thanks for reading