Bleeding Bc

Decorating By sdrper Updated 23 Mar 2007 , 12:59pm by sdrper

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sdrper Posted 22 Mar 2007 , 4:29pm
post #1 of 6

How do I keep my dark colors from "bleeding" into my light? The cake attached is only my 3rd cake but my first with this problem. Thanks for any help.

Sherry
LL

5 replies
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Kate714 Posted 22 Mar 2007 , 4:36pm
post #2 of 6

it came out great! My only advice would be to add some meringue powder to your BC and/or toss your Wilton colors and replace with Americolor, available here on CC.

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sdrper Posted 22 Mar 2007 , 4:50pm
post #3 of 6

Thanks for the advise ...could it be because I used both Wilton and Americolor together? I have some of both and I'm not sure which black I used. icon_confused.gif

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klg1152 Posted 22 Mar 2007 , 8:38pm
post #4 of 6

i did a white cake yesterday that had lots of red detail in an effort to cut down on the bleeding i

1. let the white crust really well before putting on any of the red

2. added the red a little at a time and let it rest to see if it would darken up

3. used americolor -

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Kate714 Posted 22 Mar 2007 , 10:05pm
post #5 of 6

Was this a FBCT or no?? Because I have had that problem with FBCT's with red and black. However, I realized it was just condensation as it thawed after being frozen, and I just blotted it gently with a paper towel.

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sdrper Posted 23 Mar 2007 , 12:59pm
post #6 of 6

Thanks for the advise...the Warrior was drawn on to the cake but the cake was in the fridge so it could have been just condensation. I did use a papertowel and lightly blot the extra and then I used a toothpick and touched up the icing.

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