luvmykids2bits Posted 9 Aug 2013 , 9:05pm
post #1 of

I made a small Detroit Redwings cake for a wedding today - it's white marshmallow fondant and I used red buttercream to pipe the logo.  I just messaged the bride for pick up and noticed the buttercream might be bleeding onto the white fondant.  The buttercream crusted a few hours ago and the fondant was dry when I piped it.  What should I do?  How should I tell her to store it overnight to minimize the bleeding? 

3 replies
Sassyzan Posted 9 Aug 2013 , 9:07pm
post #2 of

AAt room temperature. Any condensation will just make the bleeding worse. It's hard to avoid bleeding with dark colors on white.

luvmykids2bits Posted 9 Aug 2013 , 9:25pm
post #3 of

Should I tell her to try to keep it in an air conditioned room?  It's cool right now, around 68 degrees, but it's humid. 

Sassyzan Posted 9 Aug 2013 , 10:08pm
post #4 of

AAt this point, since the buttercream has crusted, it should be fine at slightly higher temps.

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