Does anyone have a tip to keep dark colors of buttercream from bleeding into light ones? We're doing a cake with zebra stripes that won't be served until 24 hours after it's picked up and are worried about bleeding. Thanks for any help you can give us.
I always seem to have issues with black bleeding into my white buttercream I think that one of the tips I got from here was to mix up the black way before you need to use it. and make sure your buttercream crusts before putting the black on. although I tried this and it still bled maybe someone else will come on and give you some more advise....good luck