Hi,
Just wanting to know if anyone by experience has done a wedding cake that is white icing with red detail (scroll) and had problems with it bleeding into the white if it sits overnight. I have a cake this weekend and am hesitant to let it sit overnight. Anyone with this experience?
Thanks....
1
reply
cakesbykitty
Posted 11 Apr 2007 , 5:04am
post #2 of 2
hmmmm, haven't done one like that yet... i would think you should jsut be sure your buttercream is crusted or your fondant dry. Try piping the color just an hour before, don't give it time to bleed.
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