How Do I Prevent Colors (Mainly Red) From Bleeding??

Decorating By SarahsSweets2006 Updated 3 Jul 2007 , 10:06pm by satgirlga

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SarahsSweets2006 Posted 3 Jul 2007 , 3:08pm
post #1 of 5

I would REALLY like any advise/wisdom on preventing colors from bleeding. The strawberry cake I have pictured in my photos... looked awesome the day I did it but the event was like, 2 days after I finished it. By the time the festival was here, the red from the buttercream strawberries bled into the white icing. I was upset about it but my mom said no one will notice. I have a couple fourth of july cakes due tomorrow but I plan on doing them tomorrow morning so that they don't sit for a day to bleed.

Is there any "secret" to prevent this??? I thought the merigue powder was supposed to limit the bleeding? Can anyone help me?

4 replies
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snowshoe1 Posted 3 Jul 2007 , 3:18pm
post #2 of 5

Here's a SUPER BUMP, BUMP for this one as I would love the answer also. I've keep condensation off, used really well crusted BC, etc... but seem to have the same issue often.

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notjustcake Posted 3 Jul 2007 , 5:12pm
post #3 of 5

in cake class we did a cake with real bright colors our intructors told us to put cornstarch in the icing to keep it from bleeding i never had a bleeding problem

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havingfun Posted 3 Jul 2007 , 9:57pm
post #4 of 5

notjustcake, how much cornstarch?

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satgirlga Posted 3 Jul 2007 , 10:06pm
post #5 of 5

another bump for you, I would love this info also

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