Bc Crusting Color Problem - Please Help
Decorating By cakerator Updated 27 Oct 2006 , 6:57pm by mbelgard
ok, here's my issue...
i iced a cake in buttercream, tinted tan with wilton's 'brown' gel color. the BC recipe i used had butter and shortening in it. the crust that formed seemed to get darker as it sat (which i know can happen with certain colors) but the icing underneath the crust was a lot lighter.
can someone tell me why it would be that the BC would crust on the outside and be a darker tan than the icing underneath the crust?
i was so mad because i was piping writing on top of it and had to correct something. so, when i lifted the piped icing off, some of the BC came off with it and underneath was lighter so then it just looked messy. 
could it be the wilton color?
is it because of the recipe i used?
i'm so confused. i don't know why this would happen and i don't want it to happen again if i use this color in my BC.
any help is appreciated. TIA
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