So....I'm just getting started with cake decorating and I'm so excited. I made a carrot cake with cream cheese icing for Thanksgiving (my first cake I guess and I didn't even take a picture) and it came out pretty good except that the red border bled and ran down the sides of the cake. I chilled the cake after the crumb coat because the icing was not very easy to work with and then we had a 2 hour car ride with the cake in a cake carrier. Is it because I chilled the cake? How can I keep it from happening again? Thanks everybody!
Cr ch icing is very hard to work with There are a couple of good reicpes around that are more like b'cream w/cr ch added that would be easier to work with.
Red is also a very hard colored icing to make and use. Most likely the chilling of the cake added to your problems if it was much warmer outside than in the frig It caused condensation wich made the icing run.