Ok, I've only been decorating for 9 months. I've not had any classes. I'm just self-taught. That's what I love about this website so much. I can come to you guys when I just can't figure things out.......like, is there any way to prevent colored icing from bleeding onto white. I recently did a cake that was iced white, then I did accent designs on the sides with dark purple. It looked wonderful until the next day when all the white around the purple designs was also purple. I am soon going to be doing a wedding cake and guess what......she wants a white cake with RED accent designs on the sides. Is there any way to prevent this???? Any suggestions would be greatly appreciated.
I definitely agree with mOuse on using Americolor and/or chef master colors for your icing.
Also, it is recommended to color your icing ahead of time, like overnight if possible, to let the color all get maximum color and set well, (remix before applying), this should help keep them from bleeding.
I now use the Americolor pretty exclusively, but have used the powdered colors, and do believe there may be less bleeding with those. HTH Janice
I use meringue powder to help stop the bleeding. I haven't had any problems with it for a while. Yes I use the red and black as accent colors. HTH
Yes I do use the Wilton colors but will definitely try the Americolor. And I do use buttercream icing. Usually when I'm mixing my colors I do go ahead that day and decorate mainly because I get a lot of last minute orders if you know what I mean. Debiashwood, when you say you use meringue powder (bare with me) how do you use that? Do you just put a little into your regular buttercream icing? The only time I've ever used meringue powder is when making royal icing. I know I probably sound ignorant but this is a learning process for me. Thank you all so much for your suggestions. I will be trying them all!!! Thanks again!!
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