When I travel with a cake I travel with it cold. Well when it start coming up to temp it sweats and it sweats drops of color from whatever color I have the buttercream. Has anyone experienced this and how did they solve it.
Here are a couple of things you can do to help stop bleeding especially from darker colors:
1. Add meringue powder to your butter cream.
2. Use milk instead of water for the liquid in your butter cream.