Suggestions Needed For Black Icing

Decorating By NayNay2 Updated 23 Aug 2008 , 9:13pm by kakeladi

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NayNay2 Posted 23 Aug 2008 , 2:21pm
post #1 of 3

I'm doing a Cincinnati Bengals (football) themed birthday cake and I'm worried about adding all of those black stripes too early b/c it might bleed onto the orange. What is the earliest you'd add it to a cake or how long does it usually take for it to start bleeding thru?

Any help would be appreciated SO MUCH icon_redface.gif

2 replies
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MikeRowesHunny Posted 23 Aug 2008 , 2:35pm
post #2 of 3

If you strat with a dark brown icing made by adding unsweetened melted chocolate/cocoa to your icing before adding the black, you will use a lot less colouring and the chances of bleeding will be greatly reduced. Hope that helps?

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kakeladi Posted 23 Aug 2008 , 9:13pm
post #3 of 3

bonjovibabe is right.
You don't say if the icing is b'c or fondant. If the latter there should be no problem at all.
For future knowledge: If you make your black (or red or dk blue or any strong/dk color) b'c at least the day before you need it there is less chance of bleeding.

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