Newbie Posted 29 Jun 2005 , 3:08am
post #1 of

The black outlines on my BCT's bleed into the white frosting and look sloppy. How do you all keep them looking so crisp and clean?
LL

2 replies
montanakate Posted 29 Jun 2005 , 3:20am
post #2 of

Usually when I do the FBCT I let the dark outline color dry before filling it in. You know like crusting over.
I'm not sure if this helps w/ the bleeding but I can only say I've had it happen once but I think it was more because the cake was out for 2 days on my counter and it was a little warm.

littlebubbieschocolates Posted 29 Jun 2005 , 5:06am
post #3 of

so far i havent had this problem. even with my bc melting on me.. knocks on wood

i have a batman in my freezer ill have to see if that came out tomorrow

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