I have been having trouble with my frosting. When I use a colored frosting to write the message on the cake...it bleeds into the white. Any suggestions?? I just made a white topped cake and used purple to add the greeting and it bled!!! Any thoughts or suggestions???
Are you mixing it up very thin/wet? What type of color are you using?
Debbie
I'm starting to become convinced it's Wilton brand coloring. Is that what you are using? We've had this conversation so many times. As far as I've been able to piece together, it's only when people are using Wilton Brand. I've noticed the people posting the problem were all using Wilton. The people who say they haven't had it happen all don't use Wilton.
Just my unscientific observations.....
I've never had that problem and I use Wilton all of the time. I just purchased another brand but haven't had the chance to use it yet.
Debbie
Yes in fact...it is Wilton coloring. What brand do you suggest to use??? Wilton is the only coloring that is available in stores around here. But if you direct me to an online store I would sure try it. The cakes always turn out nice and by the next morning...there it is....frosting that bleeds!! It's not that it is too thin...because I made flowers out of the same batch of frosting and they turned out fine. I think I would like to try a different brand. Any suggestions would be great.
I'm not saying you WILL have the problem.. it just seems to me those who have had are all using Wilton. I can't figure it out- why some have problems and others don't. I've never had a cake bleed, even when using black, and I use a lot of it.
What brand do you use cali4dawn?
Debbie
I'm always up for better! 
My personal favorite is ChefMaster. However, many people like Americolor. I've used it at ladycake's house and it seems to be as good as the brand I like. I think ChefMaster is a bit more intense, needing less. It looks expensive but it's not at all when you consider how little you need. AND, the best part.... black is black and red is red and so on... no more pale colors without using a whole bottle (which only waters down the icing).
Lots and lots. I buy mine locally. I'm sure someone else can tell you who has the better prices on-line.
I got the Chefmaster black and red for that reason! I haven't had the opportunity to use them yet though.
Debbie
Here's some online places:
http://www.cakesbysam.com/store/tools/gelpaste.htm
http://www.sugarcraft.com/catalog/coloring/coloring.htm
http://socorroisp.com/~favorit/supplies/foodlist3.php
http://www.earlenescakes.com/store/colors.html
http://www.countrykitchensa.com/catalog/minicake.aspx?T=1&SubCatId=1184
Just make sure to check around and compare prices and shipping and handling charges.
Hope this helps!
I have had some bleeding of designs with the Wilton colors but only occasionally. I had one cake bleed horribly and another wont bleed at all. If I remember correctly the last one I had bleed was made in the summer, I think it has something to do with heat and or humidity. The last 3 cakes I made other than the BCT didnt bleed and they were made in November February, all cold and dry months here. Maybe the problem is environmental.
The condensation from the icing thawing was the problem then.
Debbie
The fan works great for drying up the condensation before it causes problems! I had to do that on my Charlie Brown that is in the gallery.
Debbie
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