How Do I Store So My Buttercream Doesn't Bleed

Decorating By GeminiKim Updated 9 Jan 2009 , 1:30am by kakeladi

GeminiKim Posted 7 Jan 2009 , 5:13am
post #1 of 4

I am making a cake on Sunday for a party Tuesday evening. I will be using Buttercream Dream as the base and Wilton Black icing in the tube for some zebra stripes on the Buttercream Dream.

What is the best way to store this for 2 days? Fridge or counter? Do you think the black will bleed into the white? I live in Boston so humidity is not a factor right now.

Any advice? Thank you.

3 replies
indydebi Posted 7 Jan 2009 , 5:27am
post #2 of 4

I've can't recall colors ever bleeding on me. My icing crusts pretty well and I apply the decors to a crusted icing. Bleeding occurs when "wet" runs into "wet". I think if you refrigerate it, it may exacerbate the issue.

I never refrigerate my cakes .... they sit on the counter for a day or two prior to delivery and they hold up great.

KimAZ Posted 7 Jan 2009 , 10:25pm
post #3 of 4

I do have trouble with colors bleeding. I use Americolors and an all Crisco buttercream. I live in Arizona where it's hot and very dry but I find with the heat in my house, the colors will bleed if I don't put the cake in the refrigerator.

KimAZ

kakeladi Posted 9 Jan 2009 , 1:30am
post #4 of 4

I'm w/Debi on this oneicon_smile.gif Since you are using the premade black there should be no problem. Just keep it on the counter...no need to put into the frig unless it is very, very warm in your home.

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