I swear I saw this topic discussed somewhere but now I can't find the post
I have a 3 tier cake iced w/ white BC. I need to do black scroll work on pretty much the entire cake. What do you use for the scroll work, BC or RI, and does anyone have any suggestions on how to keep the black from "bleeding" into the white. If I use chocolate BC tinted black will that help prevent that or am I just doomed??
Thanks so much for helping out a newbie!!
I do black on the white alot and never had it bleed. I have used the bc and sometimes Ri. I would think the only time it would bleed is if it got wet, maybe by sweating. I just haven't had it happen. I also put my cakes in the fridge after working on them to harden up. I am not sure I would do the chocolate, in my area it is really hot and it might melt. I also use all shortening bc. Maybe someone else will have some experience in this area.
Shelley is right .... moisture is the culprit. Bleeding occurs when moisture moves from one place to another. I find if my base icing has crusted (i.e. "dry"), then the scrolls or other decors don't bleed.
The other thing that is important is to make your black colored icing as far in advance as possible......like now The longer it has to develop the color the better and less chance of bleeding. The other thing is the longer the blk is on white the more chance of bleeding so di the work as late as you can before delivery.
Thanks so much ladies!!! I have made my batch of black BC and will not apply it until tomorrow morning. Its a huge relief to know that the colors won't run just because its black on white.