bbsmom Posted 7 Apr 2013 , 1:50am
post #1 of

I've read, reread, "you tubed", and have been practicing but..need to do a cake with BC frosting, friend wants black damask on the sides (round). My first practice I used RI for the stencil & it seemed to hold up well-no bleeding & didn't "melt" off. I tried again using black BC and basically appeared to have the same effect-except to me it didn't seem as "sharp". This will be for a small wedding but I have to have it done the night before and travel several hours the next day to the wedding-which would be the "better" icing to do the stencil in-BC or RI? I can refrigerate after making and I travel with it boxed & dry iced to keep it cool. Appreciate any advice or words of wisdom you can offer!

3 replies
kazita Posted 7 Apr 2013 , 3:30am
post #2 of

Am.youtube.com/watch?feature=related&v=URr0z9GMbk0

Not sure if this will help you. Its buttercream on buttercream, not sure if black buttercream will bleed or not and how well buttercream will hold up in a long car ride.

The Cake Shoppe Posted 7 Apr 2013 , 5:56am
post #3 of

I wouldn't take any chances.  Go with the RI.  I've had to do the black on white before and sometimes it takes a while before you see bleeding.  Just bring some extra RI with you as sometimes during transport any un-adhered RI can chip off.  :)

The Cake Shoppe Posted 7 Apr 2013 , 5:58am
post #4 of

I meant "bleeding with the BC on BC".  The RI doesn't bleed.

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