Thats crazy, they worked for me earlier
. I think CC is having trouble again ..... I did research the links and it must have been moisture! I redid those cakes 3 times and the last time the royal mixed with bc wasnt on the cakes more than 4 hours and they had started to bleed by the time I arrived for delivery
. It was really humid here in Ga. and since then Ive done others black royal on white bc and no problem the only difference was the humidity was alot lower. So from my experience , its moisture causing the bleeding! I did take Edna' advice though and used chefmaster black color . She swears they are bleed proof.