I use Bunnywoman's buttercream icing recipe. Is there a way to prevent black icing from bleeding onto white buttercream? I need to make a black and white buttercream cake this weekend and I don't want it to look like crap. Any advice would be appreciated.
What I usually do, that works for me when i have to use blk on anything especially my buttercream.
I do whatever it is that I need to do in black on my cake BUT in WHITE 1ST. Ex: If i need to write on my cake in black, I white whatever it is in white first and then go over it in black. This creates a barrier btwn my cake and the black icing. IT NEVER FAILS ME
Part of the answer is to have your blk icing made ahead of time. If you save all the little bits of icing of ALL Colors together in a container (I keep a jar in the fzr( and add all leftover icing that's say less than a 1/4 cup as you finish each day's decorating. When you need some blk, take it out and stir it well; now add some blk gel using as little gel as possible to get a dark gray.
Another way to make blk is to start w/chocolate icing