Brand New - Question About Frosting Bleeding

Decorating By CakeRN1979 Updated 13 Dec 2008 , 1:30am by kakeladi

CakeRN1979 Posted 12 Dec 2008 , 8:09pm
post #1 of 2

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!

1 reply
kakeladi Posted 13 Dec 2008 , 1:30am
post #2 of 2

Cr ch icing is very hard to work withicon_sad.gif 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 frigicon_smile.gif It caused condensation wich made the icing run.

Quote by @%username% on %date%

%body%