Briansbaker, I had the same problem w/the black. On my pokemon cake, I left the top in the freezer for more than 24 hours. The sides were only a few hours, but the condensation as it defrosts to room temp made the black bleed like nobody's business. I was able to minimize that (and even prevent any damage on the top) by taking a paper towel and very gently applying it to the transfer as it was warming up to absorb the moisture. It had the design painted on the paper towel as I pulled it off each time, but it also kept the bleeding to a minimum. I had to do this about 4-5 times every 10 min until the cake stopped perspiring. I just layed the paper towel over the design and gently rubbed the cake, then gently pulled it right back up from the side.
SheilaF----
I LOVE your idea about outlining the pan and filling it all the way to the edges. Makes a lot of sense!!! Seems like that would also help with the smoothness on the top. Your Pokemon cake looks awesome and smooth!! I will give that a try.
Also about the black----I used a tube of the Wilton black icing, since I was just practicing my BCT, I didn't feel like making the black. I didn't have any problem with it running. Then again, this was on a dummy cake so I didn't leave it around very long to see. Do you think using this kind would make a difference??
Also about the black----I used a tube of the Wilton black icing, since I was just practicing my BCT, I didn't feel like making the black. I didn't have any problem with it running. Then again, this was on a dummy cake so I didn't leave it around very long to see. Do you think using this kind would make a difference??
I don't make my own black either. I use the wilton type in the tube and it does run. REALLY bad. If you look really close (not sure if you can with the size of the images) but on the side of the pokemon cake esp on Togapi (the egg pokemon) and a few right next to that one, there is a lot of black bleeding that I doctor'd up, but if you really look for it, you can see it. I'm going to try outlining in a dark chocolate next time and see if it makes a difference. Of course, my next two cake projects coming up don't require FBCT's! LOL.
SheilaF I'm glad you said that then!!! Like I said, my cake wasn't around for very long but this is my new favorite thing to do, so I see it coming up alot in my future!! Maybe I'll do another practice cake and start w/ the choc first! Great idea!
I'm wondering if the butter content in the icing may be adding to the bleeding color problem. Could this be possible? I didn't have bleeding color at all on my cake thankfully, until I refridgerated the left over. Then I had black spots over much of the transfer from the condensation after it was in the frige for awhile. Maybe cutting down on the butter in the recipe may help?
Hi everyone. I was reading through the topic and noticed alot of questions on freezing time. I have done some FBCTs up to 2 weeks prior and left them in the freezer with no problems. Tasted great, no bleeding problems or anything like that. And with the butter content of the recipe in the article, I also didn't have a problem. What I have found helpful is to make 2 or 3 batches at a time of Dawn's recipe and storing it in the fridge until I need it. I sometimes make a few transfers at once and it helps to have the icing already made up. That way all I have to do is the colors. I also like to mark the container that I have the FBCT icing in so I won't confuse it with the BC I mix up for doing my cakes.
HTH!!
Tanya
ABrunath---
I don't know if the butter has anything to do with the bleeding but I believe that the butter content helps with the release of the transfer.
Hi Everyone,
For the bleeding, does it matter if you start with chocolate icing for the black outline? I didn't have any problems with my bct and I started with chocolate icing for the black. Maybe that had nothing to do with it.
Also, does anyone know if you can do a bct with a crusting cream cheese frosting. I was thinking about doing one on a carrot cake.
Thanks!
Hi everyone. I was reading through the topic and noticed alot of questions on freezing time. I have done some FBCTs up to 2 weeks prior and left them in the freezer with no problems. Tasted great, no bleeding problems or anything like that. And with the butter content of the recipe in the article, I also didn't have a problem. What I have found helpful is to make 2 or 3 batches at a time of Dawn's recipe and storing it in the fridge until I need it. I sometimes make a few transfers at once and it helps to have the icing already made up. That way all I have to do is the colors. I also like to mark the container that I have the FBCT icing in so I won't confuse it with the BC I mix up for doing my cakes.
HTH!!
Tanya
Hi Tanya,
how long do you keep Dawn's receipe in the fridge for? Have you tried keeping it in the freezer and for how long? Trying to see how much in advance I can make up the icings. Thanks!
How long will Buttercream Icing last in the fridge? I've always heard 2 weeks, but I never had it in there for that long. I have two cakes coming up on the same weekend, and wanted to get a bit ahead of the frosting, since I will have multiple colors.
New to cake decorating, and I am learning a lot from you guys. Thanks!
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