andreamak Posted 15 Nov 2012 , 4:01am
post #1 of

I'm making a wedding cake for Saturday and the client has requested the beading be done in black. The picture she gave me is a fully buttercream cake, with 2 of the 3 tiers being done in buttercream roses, and then beading along the bottom of the top and bottom tiers. If I use black buttercream, will it bleed into the white roses? I suppose I could use tiny fondant balls, but that's not how the picture is... any advice? 

8 replies
kazita Posted 15 Nov 2012 , 4:16am
post #2 of

ACan you post the picture for us to see so we have an idea what the cake look likes

andreamak Posted 15 Nov 2012 , 4:17am
post #3 of

Hmmm she only gave me an actual photo, but I'll see if I can find one online. It's just a buttercream cake like the one in my profile picture, but with beads along the seams. 

kazita Posted 15 Nov 2012 , 4:36am
post #4 of

AI've never worked with black bc on white,only dark brown on white ......maybe you can do a test run.. make both colors of bc and frost something like the back of a pan with some of the design that you are gonna be using on the cake....let it set for several hours to see if the black bleeds, if it does I would do your next idea...fondant

andreamak Posted 15 Nov 2012 , 4:44am
post #5 of

Thanks! I actually just did that! I used a ton of cocoa powder to make the bc as dark as possible, and used very little black. Fingers crossed! 

kazita Posted 15 Nov 2012 , 5:04am
post #6 of

AXX. Those are my fingers crossed for you...let us know how it turns out:grin:

andreamak Posted 16 Nov 2012 , 5:39pm
post #7 of

Done! And no bleeding :)

 

I'm not 100% sure how to post pictures... so here's a link: 

 

 

http://cakecentral.com/g/i/2856187/a/84/

BakingIrene Posted 16 Nov 2012 , 5:49pm
post #8 of

The beads in your picture are buttercream touching buttercream.  No reason to think they would bleed unless you are serving a frozen cake in a sauna room.

 

If you have doubts, use the icing tubes.  They don't seem to bleed into buttercream.  And there isn't enough to really be tasted.

andreamak Posted 16 Nov 2012 , 5:51pm
post #9 of

I understand that, just got a bit nervous as i do with every wedding cake I do! 

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