Lately, I've been having problems with my BCTs. When they are on the cake they look great, within a few hours the colors start bleeding together. I've tried using thinner icing, then thicker icing and nothing seems to help. The temp in the house doesn't seem to be too bad for it to melt. If anyone has any suggestions, please let me know. I'm getting tired of spending hours on a BCT and even up scraping it off and doing an edible image. Thanks

Missy

why don't you use gum paste instead?

Pattty

How do you use that for BCT? Thanks
Missy

How long do you leave it in the freezer? Maybe it is forming condensation?

Also, do you use Merginue Powder in your icing? It helps colors from bleeding onto each other.

Are you using 1/2 crisco & 1/2 butter recipe? That might be the problem. I use all crisco. Butter melts too fast. I have always used all crisco. Hope that helps.

mmmmm.. it's hard to say without more info. Like, what type frosting are you using to ice your cake? If it sets, does it crust? Are you putting the cake in the fridge while waiting for your BCT? What are you using to do your BCT? How long do you freeze it? All of these could make a difference. I have made ATON of these and never had this problem. (I hope I didn't just jinx myself. Phew. Anyway, tell me more and I'll listen and see it I can offer help.

Rose

What I do is, I make the BCT and let it freeze for 24 hours. I freeze my cakes, while I'm making the icing I get the cake out to let it thraw just a little. The icing I use is all Crisco, I can't stand using the merginue powder it seems like it makes my icing WAY too sweet. After I ice the cake I let it set for about 5-7 minutes then I smooth with hot water (dip my spatula in hot water and tap excess water off). Then I let my cake set at room temp for 30 minutes or longer before I put the transfer on. Within 2 hours the BCT starts bleeding.
I hope I haven't left anything out.

Missy

I think it's condensation also. I have read on here about it being okay to freeze the bct for 24 hours, but I have never let it set for more than 30 min to an hour. I wonder if it's making your bct to cold and then by going from freezer to room temp it's happening so fast that it's sweating? I can't comment on the meringue powder making a different in bleeding because I don't know, it wouldn't hurt, but I know it shouldn't effect your sweetness. Try the tip given with salt, that will help.

With small children and lots of specific request, I love being about to use bct. I also love hearing of others using it to so if that helps or if you have more questions, please ask so we can get ya as excited about doing them as I know you can be!

I've never tried adding a pinch of salt, I might try that next time. None of my other decorations bleed onto the icing. Next time I won't freeze them quite so long and see what happens.

adven68: My buttercream transfer colors start melting together.

Thanks for all your suggestions, I will certainly try them and let you know how they work.

Missy