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
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?
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.