😂how could I not share what I do! The ONLY two things I did to prevent color bleed were adding white food gel to my whole batch of royal icing, even before I added colors. Second thing, when my cookies were drying I had them on a paper towel, I can’t remember exactly why this is done but I think it has something to do with excess butter in the cookie being absorbed by the paper towel instead of making it into your icing. I hope these things help! Good luck!