I Did It, I Did It! Praise The Lord!
Decorating By mistygaildunn Updated 14 Jul 2006 , 5:46am by SScakes
Sarah
I love your cake. The monkeys are adorable and the vine work is terrific. What recipe did you use for the FBCT? I am having trouble with my black icing bleeding with my FBCT. I have only done three and all three were from the same batch of icing.
darkchocolate
I use the wilton recipe, the 1/2 c crisco, 1 stick real butter, mix together then add 1 tsp vanilla, mix and then add 4 c powdered sugar one at a time, the recipe says sifted ps. Then once mixed well add 2 tablespoons of milk. To get chocolate I put a small amount in a bowl and add cocoa to it, then I add some light corn syrup to it to thin it down a bit as the cocoa makes it almost too thick to pipe out of the bag. I hope that this helps. I would say to keep your black from bleeding, then outline with your base cake color and be sure to cover the entire transfer with icing once completed before freezing, or else they will break and tear apart, DISASTER!
I love your cake. The monkeys are adorable and the vine work is terrific. What recipe did you use for the FBCT? I am having trouble with my black icing bleeding with my FBCT. I have only done three and all three were from the same batch of icing.
darkchocolate
I just did an FBCT that bled a little, and then I read that if you freeze it for too long (like overnight like I did) that it will cause the colors to bleed. The article (can't remember which one I read) said not to freeze it more than 90 minutes. Perhaps this was the cause?
Sarah
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