Thanks to all of you who "enlightened" me to the negative effects of light on buttercream.
I'm so amazed - I've taken 2 Wilton classes and this was NEVER mentioned!
So, I'm curious, how do you deal with this? How do you store the cake? How do you deliver and prevent the buttercream from fading?
Are some colors worse than others? Should I avoid certain colors?
Gosh - I'm so bummed!
I'll give you a bump on this one, because I'm very interested in the response.
I have never had problems with colors fading until I tried Americolor (now ducking to avoid the spatulas being thrown!!). I had problems with pink, red and purple. The rep stated that it was (I think red and blue that were sensitive to light) that being said I had cakes fading 50% in color intensity in less than 24 hours in NORMAL (not bright or direct) light. Too sensitive for me, I am using Wilton.
I had problems with pink, red and purple. The rep stated that it was (I think red and blue that were sensitive to light)
See this thread for the reason why ... http://cakecentral.com/cake-decorating-ftopicp-6332023-.html#6332023
Yes, the red is sensitive to light, but it has to do with the removal of #2 Red Food Dye in 1975-ish.