So I tried it before & it is noticeable. I have a customer that wants black icing & white fondant toppers. By any chance is there a trick or a tip to prevent this from happening??

TIA

I have had the black bleeding disaster myself, nightmare! I think the main reason that happens is freezing or refrigerating and having the condensation make the icing bleed. I would wait til the cupcakes are room temp before putting on the decoration.

When I use black icing on white fondant. I use chocolate buttercream icing to start with than add black coloring. You will use less black coloring with the chocolate icing than white icing. I hope this helps you.

When I use black icing on white fondant. I use chocolate buttercream icing to start with than add black coloring. You will use less black coloring with the chocolate icing than white icing. I hope this helps you.

What brand of color are you using? I've found that Wilton tends to bleed more than Americolor.

Thank you for all the replies.
Unfortunately I have the black icing already made & I started with white so you can imagine how much food coloring it contains. I use Americolor.

You can see the bleeding in the picture below...


http://www.facebook.com/photo.php?fbid=268109336554564&set=a.259169580781873.70907.215268065172025&type=3&theater


I will be adding pearl dust to the toppers, if I also add it to the opposite side would it help? Would it by any chance create a layer that will prevent the FC from reaching to the actual fondant?? Has anyone tried this before?

TIA