Hi all:
Have a question and of course I know I will get the answer here at CC.
I have an order for a cake this week and am going to model it after the jeans and bandana cake that was posted a few days ago. My question is this, I will be icing the top tier with red buttercream and then piping on white detail, I want to prevent as much bleeding from the red to the white. If I use white royal will that prevent bleeding? All suggestions welcome. Thanks in advance.
Jax
Hi Jax,
I just did a fire truck cake with red and white buttercream. ( all crisco bc)
I made it during the day and it sat in a box, covered totally overnight but a lot of the red bled through the white details by the next morning.
I don't know how to prevent this either. Same thing happened on a cake with a blue background and yellow details. Blue seeped through and made the yellow a greenish color within a few hours.
Hoping someone can help me too.
KimAZ
Thanks for the replies. I guess I will let it crust well before I apply the white details, I think I might just apply the details at the very last minute, they are picking it up Saturday afternoon for their event Saturday evening. If anyone else has suggestions they would be greatly appreciated.
Thanks
Many people use more food coloring than is necessary to get red (and black). Use enough color so that it is about 2/3 as red as you want it. It will get darker as it dries. You don't need as much as you think you do. If you are adding coloring and it isn't getting visibly darker...STOP! The icing is saturated and adding more is just waste. This could be some of your bleeding problem.
I wonder if doing the white detail in royal icing would help? Let the buttercream crust. Add royal icing and dry under a fan. This might keep the color from bleeding.
HTH
Hi Kim!
Mine was the crusting buttercream and it sat at least a good hour or two before I piped the designs, but by the next day it had bleed through like KimAz said hers did. I hope you find an answer because it does make for a very pretty cake!
Christy
A few more thoughts...
Could you do red MMF on just this layer? It probably wouldn't bleed.
If you have access to an airbrush, ice the layer white or pink and airbrush the red on. I always do this and never have a bleeding problem.
Hope you find a solution!
Jenn, you could be right, but it was the blue also that bleed into the white. I had told Kim that if I did it again, I would definately use fondant instead of buttercream. i use the americolor colors and you don't have to use so much to get the desired color, so I don't think I added too much....who knows!!
ok, well I am not going to do the details with buttercream for sure.
i have some cupcakes that I am decorating later today and have a few extra so I am going to try the royal once the buttercream has crusted and then also try working with the candy melts. I will let you know what happens.
Thanks for all the help.
Well I ended up icing the cake last night, let if crust over really well and then piped on the details at around 2 this afternoon. I did the white details in royal icing and there wasn't any 'bleeding' when she picked it up at around 4:30. Thanks for all the help.
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