I finally tried the natural food colorings yesterday, attempting to color frosting for a birthday cake. Let's say the kids were happier with the pale, somewhat sickly green color than I was. It's good to see that cookie glaze takes the color so well, and I'm glad I read this before trying to use them again. I have one major question, though: I could not get proper drops. How did you do it? I stored the colors in the refrigerator, as suggested on the packaging. Were yours room temperature, perhaps? If so, do you store at room temperature, or let them warm up when you plan to use them? Thanks!

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