Silk Flowers Bled Onto Buttercream

Decorating By AngelaM Updated 11 Jan 2010 , 6:50pm by 7yyrt

AngelaM Posted 11 Jan 2010 , 3:44pm
post #1 of 5

Yesterday I made a 2 tier practice cake (my first tiered cake) and for the first time I put silk roses on top of the cake. The color from the roses ended up bleeding onto the buttercream. Does this happen every time? I always see people use silk flowers on cakes, so I'm wondering if there's some kind of secret to it?

4 replies
JanH Posted 11 Jan 2010 , 4:00pm
post #2 of 5

Might depend on the brand of silk flowers...

You can get a small bouquet at the $1.00 store or they can be $$$$ per stem - must be something in quality that determines the price difference.


sherry_lyn Posted 11 Jan 2010 , 4:07pm
post #3 of 5

They shouldn't come in direct contact... put parchment under the flowers.

JanH Posted 11 Jan 2010 , 4:54pm
post #4 of 5
Originally Posted by sherry_lyn

They shouldn't come in direct contact... put parchment under the flowers.

Good advice, but not always possible depending on the cake design:

But stems should be placed into coffee straws, regular straws, dipped in chocolate/candy melts, etc. to keep wires from contacting anything edible.

7yyrt Posted 11 Jan 2010 , 6:50pm
post #5 of 5

I always wash anything that will come in contact for germs sake, but never thought of putting a petal in a blob of frosting to check for bleeding.
I always felt any water soluble color would show in the sink, never thought of color that might react to the fats in the icing.

Thanks for the heads up! I'll do that from now on.

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