I am working on a wedding cake for tomorrow evening. Iced in ivory buttercream, and it needs navy blue scrolling. Will it bleed? Should I use royal instead of bc?
I appreciate everyone's help on each question I have had... would not have been brave enough to try this without you!!
I have never had a bleeding problem with any of my colors. Just to be safe there are two things you can do...
do NOT put the cake in the fridge, condensation can make it bleed
wait until delivery of the cake to add on the navy
I have never had my buttercream bleed. You should be fine like letherebecake said just don't refrigerate it.
Bleeding of darker colors has nothing to do with which type of icing is used (well, maybe fondant is exempt).
It's *when* (how long ago) you made the color. The fresher it is the more chance it *might* bleed. Make sure your base icing on the cake is crusting buttercream & that it has crusted before adding the dark color.
Look thru the galleries and see how many cakes have black, brown or dk blue scrolls