I Tried It And It Worked Perfectly [B]:)[/b]

Decorating By ranbel Updated 1 Jul 2008 , 6:18am by BrandisBaked

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ranbel Posted 30 Jun 2008 , 12:49am
post #1 of 10

FYI

I posted a question last week in regards to spraying silk flowers with my airbrush gun to get the color I needed....

IT WORKED PERFECTLY icon_razz.gif Didn't even have to wait for them to dry.

White flowers are so much easier to find and a larger variety too.

9 replies
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Charmed Posted 30 Jun 2008 , 2:41am
post #2 of 10

thanks for sharing thumbs_up.gif

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debster Posted 30 Jun 2008 , 2:59am
post #3 of 10

Wow thanks!!!!!!!!!!!!!!!!!!!!!!

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ranbel Posted 30 Jun 2008 , 9:24pm
post #4 of 10

Your welcome.

After thinking about it a while, the only down side that I can think of is the
color may fade onto the icing ???? icon_rolleyes.gif

I will have to wait and see. Unless someone else has done this and knows the answer...

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cdavis Posted 30 Jun 2008 , 9:33pm
post #5 of 10

Cool.. Thanks for letting us know.

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vickymacd Posted 30 Jun 2008 , 9:43pm
post #6 of 10

After spraying, could it be painted with the gel? Maybe that would prevent it from bleeding?

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Narie Posted 30 Jun 2008 , 9:53pm
post #7 of 10

Try putting a sprayed flower on practice cake or cupcake. If you are using butter cream, wait until it has crusted before placing the flower. Wait 24 hours and see what happens.

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Tona Posted 30 Jun 2008 , 9:56pm
post #8 of 10

I agree with Narie. I would try them on a practice cake and see if they bleed onto the icing. Good luck

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ranbel Posted 30 Jun 2008 , 10:54pm
post #9 of 10

It may be ok, since the flowers won't be added until I set it up. So, it will only be a couple of hours before it is served.

But, I think I will try with a practice cake to see if it does fade onto and if so, how long it takes....I could also, but some parchment paper between the cake and flowers so they don't touch...it's a thought icon_cool.gif

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BrandisBaked Posted 1 Jul 2008 , 6:18am
post #10 of 10

You might have a problem with "wet" icings such as whipped cream (pastry pride, et al.) and perhaps meringue buttercreams - but a traditional buttercream won't absorb colors like that. It will bleed if the moisture from the icing transfers to the flower - rewetting the color. There isn't any significant moisture in regular (american) buttercream.

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