I just made a cake with a black dot border(buttercream, using wilton gel color) along white fondant. Right before the customer picked up the cake I noticed a faint pink haze around the border! How do I avoid this in the future? And if it keeps bleeding and the customer calls, is there a way for me to fix this? I did not have this in the fridge and I have ac! Although it is a little humid today! Tia
No response?! Hmm ok cake gods I'm calling upon you!! (**please!)
I use Americolor. Also, when I am using black I use Candy Craft black powder along with the gel color. The icing is not as bitter. I have not had any problems with it bleeding.
.... I have not had this problem yet but when I was at Walmart all of their dummy cakes were bleeding. What is causing this.