k...this maybe a totally silly question, but i need to ask.....when people use strong colour in their BC icing, is that the same colour they use when filling?....for example, i'm making a bright pink BC cake...am i supposed to use white in the centre?...or use the pink b/w layers as well....the client didn't care, but i just wondered what others do....
I usually use the same color in the middle as on the outside.
I usually use the same color, just because I don't make a separate batch for filling and frosting.
I usually fill with plain white and then color the icing after the cake is stacked.
interesting....thank you So much for your input...i guess my next question would be IF you DO use a separate colour, do you crumb-coat w/ white, or the colour??
This isn't quite your question but just a heads up. I had one issue I hadn't thought about. I frosted the cake in a color but used a white damn and a fruit filling. When I cut it, it looked really odd. I think if you're filling with BC you would be fine either way but if you're using a different filling then rember to make the damn the same color as the outside.
I've done it both ways, but most of the time I fill and crumbcoat in white.
I don't crumbcoat.
It would be easier to crumbcoat in the same color you plan to ice....less hassle trying to cover the white icing with colored icing. I would use the same icing inside and out if the customer doesn't have a preference.