Every time I make a FBCT the black outline bleeds into the inner colors. I have a large Elmo to make and I don't want that to happen with this guy. Could the problem be from using Wilton's black color? I plan to use Americolor this time.

Sounds like the consistency of your bc might be too thin- try to may it thicker- stiff enough to still flow out of the tip. Better yet buy a ready to use tube of Wilton black the large size - and try it - it's about the only thing it's good 4...

Hope this helps

That's what I had been using!

I always use the Wilton class buttercream for fbct. It crusts nicely and doesn't bleed. Your current icing probably defrosts to the point where it becomes runny.

That's also what I always use and it's never been runny. Wilton class BC and the tube of Wilton black. If you look at my photos you can see on the Bears cake and the cat cake where some bleeding happened.

Use duncan hines chocolate or dark chocolate icing for the outlines. It pipes wonderfully and is bulky enough to withstand other icing pressing in on it. It also saves time and coloring.

I too have had a problem with bleeding fbct. Mine doesn't occur right away though. Could that just be from the temperature change? Like after it defrosts and sits for a while water dropplets appear and then the colors start to run. I think I will try the duncan hines frosting, but it is not just the black that runs (althought that is the bulk of it).