I am wondering what I am doing wrong. It seems that when I decorated w/black buttercream icing, the next day it has leaked around the edges. None of my other colors seem to do that just the black leaves a redish tint around it. What can I do? Thanks for your help.
Has your base icing crusted first? I find if the base icing has crusted (i.e. "dried"), then there's no color bleeding. Wet will bleed onto wet.
I found out the hard way that some black colors from certain companies tend to leak..Wich company color are you using?
I am using the wilton colors. I have not had any trouble with the other colors. Thanks for your advice. I will also try to let the base frosting tint first.
I know as a fact that chefmaster wont leak..
I dont know how much you need, but with black I find it much easier to use the ready made wilton black tube-they dont bleed as well and are a much nicer black.
I start with chocolate buttercream and add chef master black, I never have a bleeding issue with their gel colors, and my BC doesn't ever crust.
Americolor Super black doesn't leak either...or at least I have never had it run!!