I can't believe it, but I've never put colored icing onto white icing I realized this as I was making some drop roses ahead of time for a small anniversary cake I'm making for a friend. The flowers are a very light green, made out of crusting buttercream. I'll be putting them on a cake w/ white crusting buttercream. Here are my questions:
How can I make sure the green doesn't bleed into the white?
If I wait for the cake to crust, what is you suggestion on attaching the flowers? Small dabs of icing?
Oh, I plan to put a small white center in the flowers, how can I make sure that doesn't turn green?
I've got them in the freezer right now to set up. Do I just leave them in there until I put the cake together? Possibly Thursday.
if you add some cornstarch to your colored icing that does help with any bleeding.
I am not sure what coloring you are using but I find that Americolor is better at NOT bleeding then Wilton. Let the cake crust really well and then add the flowers. You can attach them with a dab of buttercream.
I use Americolor and it doesn't bleed into other colors.