MissEmilyCupcake Posted 8 Oct 2012 , 3:29pm
post #1 of

I have been wanting to try airbrushing for a while now and my husband bought me one for our anniversary!! I've only used it once and before then I had never used an airbrush on cakes. I decorated a birthday cake for my cousin and airbrushed it in a camo print. It turned out great. The next day it was speckled. I'm not sure what may have caused it. I didn't get the airbrush too close. One thing I did do, which I seen mixed opinions on, was use the Wilton food color gels and diluted it with clear vanilla extract. I have since bough the Americolor food coloring because I've read it works better. I've not tried it yet. I guess my questions are. Why did the buttercream speckle? and also would it be better to dilute with something alcohol based or water?

3 replies
perfectcakebyshirley Posted 8 Oct 2012 , 5:53pm
post #2 of

I've had it speckle/bead up when I tried to airbrush a refrigerated cake (something to do with the grease coming up to the top.) What I do now is airbrush it after I've iced and smoothed it, and haven't had a problem, although I've only used the Americolor colors.

TheCakeDude Posted 9 Oct 2012 , 2:14am
post #3 of

I agree with Shirley, it only seems to happen to me when I airbrush a cake that has sat in the fridge for more that a couple hours. Ive always though the condensation had something to do with it? Not sure though....

DDiva Posted 9 Oct 2012 , 3:23am
post #4 of

You should only use airbrush colors in your airbrush. Gel food color has fibers in it that will not only clog your brush, but cause speckling. I use Amerimist by Americolor. You can use pearl dusts, petal dusts, luster dust (no hologram or pixie dusts) diluted with vodka. But gel colors are a no-no.

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