The other day I put red writing on a cake with white icing. I noticed that after a couple of hours the red started to "bleed" onto the white icing. It looked terrible! Any hints for keeping it from doing this? Red is the only color I have trouble with. Thanks!
I usually don't have this problem. When I use red or deep color I usually add a little corn syrup. Which I think binds the frosting together. I have had it bleed after a few days out not hours. Perhaps it was the temperature. Temperature also causes this problem. When its to hot or just sudden changes from cold to hot. Sorry. Not sure of any spacifics.
Hmmm... I'm not sure I can help, but here's a BUMP!
Try adding some Glycerin to your icing, this will help trap the colour in the icing. You can get it at any cake decorating or craft store.
I have had that happen too but it was when I was using black and white frostings together. The white started turning purple. What to do?
Was it very humid? A lot of humidity will cause it to do that.
When I put a dark color like black or red on white icing, if I am using crusting buttercream, I let the white crust very well usually overnight, then I add the red or black in the morning. If I do that, then the color doesn't bleed.
I will give that a try jtb. Thanks
It may also help to be sure your icing has had a few hours to settle the colors into it, and then remix it before piping it. Some use piping gel in their icing to help with this as well, but I haven't tried that myself. Janice
I think I have read that if the white icing on the cake has meringue powder in it, it will not accept the color, preventing bleeding.