Whenever I try to paint on a fondant covered cake with gel food colour it bleeds and seeps. (See the path of the ball on my cricket cake). Does anyone have any tips on how to stop gel food colour from bleeding into the surrounding fondant.
I'm not sure because I've only ever painted with luster dust and petal dusts mixed with vodka. I dont know about using gel colors but have you tried using the dusts + vodka.
I think it looks fine but, did you mix the color with something? Was it a Wilton color? If it was and you thinned it a bit you might have thinned it too much. If you added water to it that may have cause the bleeding. Try adding the vodka to thin or clear vanilla extract. But, only a drop at a time. You can do the same for the Americolors. And a cool new thing you can use are those edible markers. They are a good investment to make lines just like you did with your bouncing ball!
Hope this helps!
Yes, I see what you mean. Are you using straight out-of-the-jar color? If so, that's your problem--it will get drawn into the fondant over time. Use a tinted icing in stead. I've found that for black if I use part cocoa powder, then add some brown color first it only takes a little addition of black food color to get a really nice, dark black. That way you haven't added a ton of coloring that might bleed into your background.
Thanks a lot. Was using straight- out- of- the-jar colour. I just couldn't get the effect that I wanted with the lustre dust or the tinted icing. But thanks for the tips to bet really black icing...I have a football themed cake to do next week and was wondering just how I would get something other than a slate grey which is what I usually get when I try to mix black. Has anyone else out there ever tried painting on fondant with food colour directly?
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