Does anyone have a good tip on how to keep black icing color from feathering/bleeding into the surrounding icing on a cake? I made a cake this past week & it had black writing on white BC icing. It's a good thing the cake was consumed on the day I made it because within 6 hours of finishing the decorating, the black icing was feathering out onto the white. I used meringue powder & I thought that was suppose to help but it didn't. Any ideas? Thanks!

I have read that Wilton's bleeds, but other brands like Americolor don't.

I always use chocolate frosting for my black....it just takes a little black coloring, so it tastes better and it doesn't bleed at all.

was your icing too soft? I normally don't have a problem with bleeding, but my cake from this weekend bled and I think it is because I just had too soft of a buttercream.

I've never had a problem with my black icing, but I always start with a chocolate buttercream and then add a little black to get the right color. Also, writing has to be thin consistency, but the way you get it might make a difference. Instead of just thinning it with water or milk, use corn syrup and/or piping gel. In addition to the right consistency, they help it with the "flow" so that it doesn't break apart as much as you're writing. Hope that helps.

I agree with Derby. I use chocolate or brown icing to get to black.

Thanks for the tips!! I'll try them all.