Did my first frozen buttercream transfer the other day. Made sure I popped the transfer in the freezer for a while after doing the black outline to give it time to firm up before I did more but the black outline beld colouring into the red (spiderman). What did I do wrong? I really love the look of this technique so would love to be able to master it so any advice would be much appreciated Thanks everybody
What food coloring brand are you using?
I cant remember .... but I can not tell a lie, it was a cheap one!
I use Americolor and I have never had any trouble with colours bleeding with any of my FBCT's.
If left in the freezer too long after it's completed the black will bleed on to other colors....ask me how I know
I use Americolors also and have yet to experience ANY color bleeding. Even on white icing. They were pricey at first but I realized (quickly) they are worth every penny and pay for themselves. The colors are vibrant, true, and you don't need a lot to achieve your desired color.
Americolor is what I used and IT DID BLEED.
I have done a FBCT and left it in the freezer for 2 days, I did the picture and once it was frozen hard I wrapped it well and put it in tupperware container and simply took it out when the cake was ready. I can't see how it would bleed by leaving it in the freezer too long.
Try 2 weeks Doesn't matter if you can see it happening or not it did.
the Wilton black in the tube is perfect for FBCT and no bleeding!
Forget adding all that black coloring!! I buy the cheap store brand darkest chocolate frosting in a tub (like Betty Crocker) from the grocery store and add just a bit of black. It'll be easier to mix if you microwave it for 15 seconds. Don't worry if you melt it too much, just let it sit for a few minutes and it'll harden up again. You don't need much to make black since it's already a dark brown.
But please buy the cheaper store brand. It has more fat than the name brands which makes it freeze harder. I use this for outlining and filling any black areas in the picture and it has never run or bled. I used a lot of black in my Sour Patch Kids candy box cake and no problems at all! HTH!
Forget adding all that black coloring!! I buy the cheap store brand darkest chocolate frosting in a tub (like Betty Crocker) from the grocery store and add just a bit of black.
That's exactly what I do! I usually do that for all my black outline/detail frosting needs.