AI recently started airbrushing cakes. Painting on the buttercream is pretty simple, but I am having issues when it comes to fondant and modeling chocolate. The food coloring doesn't seem to sink in and set like it does on the buttercream. Is there a trick to getting the food coloring to sink in and dry on the fondant, gum paste, or modeling chocolate!
What colors are you airbrusing with?
Is the color made for airbrush, or DIY?
Also, airbrush in light layers. This gives the color a chance to dry. 3 light layers is better than 1 heavy layer...
What kinds of colors are you airbushing with? For example, pearls/metallics will not be as opaque as solid colors and need to be layered for maximum payoff.
AI was using black airbrush food coloring. It was made for the airbrush gun, not a DIY. I think the light layers would have worked, I probably rushed it because I wanted to get the cake done. The airbrush looked good on the buttercream just not on the modeling chocolate. Thanks.
Airbrushing on modeling chocolate does require light layers.
You're applying a water-based color onto a fat-based product. Color beading up and even dripping will happen unless you sloooow down. Even more than when working on fondant.
The brand of color also makes a difference.
In my experience, it is always easier to airbrush on modeling chocolate or chocolate with lusters/pearls than with plain colors.
AThanks for the comment, I will try this the next time. I was in to much of a rush, but now I know for the future. Thanks again.