What Would You Do

Decorating By SugarBakerz Updated 22 May 2007 , 3:12pm by SugarBakerz

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SugarBakerz Posted 22 May 2007 , 2:40pm
post #1 of 7

I have a cake due today! 1 6" round, 1 8" square, and 1 10" round. They will be putting the cake on the Wilton 3 tiered stand as they have to travel and didn't want it stacked. The them colors a pink, red and white. The inspiration cake she saw was white rounds and red squares, decorated in the opposite colors... for this cake she wants white rounds a pink square and decorated in red... I am really WORRIED about the red bleeding onto the white. The decoration is just going to be squiggly, but they cake will not be unveiled until Friday.... so would you ice in red and trim in white or ice in white and trim in red.... please help icon_smile.gif Anyway to avoid my color bleeding onto the white?

6 replies
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Janette Posted 22 May 2007 , 2:48pm
post #2 of 7

Today is Tuesday and they cake isn't going to be used until Friday?

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jen1977 Posted 22 May 2007 , 2:48pm
post #3 of 7

I would worry more about the cake not being fresh Friday than I would with the colors bleeding. The white on red would probably be better thoug hsince the cake will sit for a few days.

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ladyonzlake Posted 22 May 2007 , 2:48pm
post #4 of 7

I can't help you with the bleeding part...haven't experienced it yet. I think I would do white with red trim. It seems to me icing in red would be too much.
Jacqui

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Steady2Hands Posted 22 May 2007 , 3:05pm
post #5 of 7

I made my lighthouse cake on Wednesday & Thursday. It had to be delivered and set up on Thursday. It was presented and eaten on Saturday.

As far as freshness, I always bake my Saturday wedding cakes on Wednesday and/or Thursday. They're always fresh. Actually those who knew the lighthouse was at the facility on Thursday couldn't believe how fresh it tasted on Saturday. thumbs_up.gif

Downfall ~ the red did bleed thumbsdown.gif and I knew it would but there was nothing I could do about it since it had to be set up so early.

I've heard that you can add Meringue Powder to the icing to help prevent bleeding but I haven't tried it yet.

Would red Royal Icing bleed like buttercream does?

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Steady2Hands Posted 22 May 2007 , 3:08pm
post #6 of 7

Also, it should help if they store the cakes in a refrigerator as long as they set it out and let it "air dry" on Friday.

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SugarBakerz Posted 22 May 2007 , 3:12pm
post #7 of 7

thanks for the tips.... the freshness factor I am not worried about, we did the same thing last week with the wedding, and they were just fine... the girl has to travel to the sites which makes it neccessary for her to pick them up a few days ahead. We put them in boxes and then she covers the mess out of the box with plastic wrap. I think I will just meringue powder and hope for the best. I will just explain it to her.. the worst that could happen would be the area around the red would be tinted pink and pink is one of the shower colors... so hopefully it won't matter icon_smile.gif they are fully aware of the implications of getting a cake so soon before the event, so I know she knows stuff can happen, kinda like when it leaves my house and they drive with it, if they drive like NasCar drivers and ruin it, I can't be responsible icon_smile.gif

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