Colored Icing On White Icing

Decorating By kutabby Updated 4 Aug 2008 , 7:53pm by sari66

kutabby Posted 4 Aug 2008 , 1:04am
post #1 of 4

I can't believe it, but I've never put colored icing onto white icing icon_redface.gif 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.

3 replies
ski Posted 4 Aug 2008 , 1:07am
post #2 of 4

if you add some cornstarch to your colored icing that does help with any bleeding.

1234me Posted 4 Aug 2008 , 4:18pm
post #3 of 4

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.

Good luck.

sari66 Posted 4 Aug 2008 , 7:53pm
post #4 of 4

I use Americolor and it doesn't bleed into other colors.

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