Icing Colors

Decorating By tadawade Updated 26 Sep 2007 , 8:05pm by peg818

tadawade Cake Central Cake Decorator Profile
tadawade Posted 24 Sep 2007 , 12:54am
post #1 of 5

When using black icing it tends to "bleed" onto the other colors is there a way to prevent this? Is there a certain brand of icing colors I should use?

4 replies
peg818 Cake Central Cake Decorator Profile
peg818 Posted 24 Sep 2007 , 7:09pm
post #2 of 5

I started using black cocoa, and don't have this problem as often as i used to. What i do is take the amount of icing that i need to color add abit of the black cocoa, then add some black americolor and it comes out so black and there is little to no bleeding. Also, don't put the cake in a plastic carrier then in the fridge, this is when i found my colors to bleed the most, i think it caused by the condensation.

tadawade Cake Central Cake Decorator Profile
tadawade Posted 25 Sep 2007 , 12:13am
post #3 of 5

Will the icing taste like cocoa? Normally I use Wilton colors maybe I will try the Americolor and see if it does any better. Thanks.

Teekakes Cake Central Cake Decorator Profile
Teekakes Posted 25 Sep 2007 , 1:35am
post #4 of 5

I use Americolor only and have never had bleeding with any of their colors. The black is really good too! icon_smile.gif

peg818 Cake Central Cake Decorator Profile
peg818 Posted 26 Sep 2007 , 8:05pm
post #5 of 5

of course if you use cocoa, the icing will taste like it.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.