Black Icing!

Decorating By hummingbird59 Updated 30 Aug 2008 , 4:26pm by Kiddiekakes

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hummingbird59 Posted 30 Aug 2008 , 3:58pm
post #1 of 4

Ok so this is not too bad (hopefully) since it is for family. My problem is they wanted a 50th BD cake. One niece specificly (spelling?) told me ..white icing with black border and black writing and red Happy Birthday. I finished the 11 x 15 and it looked good. This morning I look at it and the black has a slight red bleed around the letters. They should be here anytime to pick it up. Is there anything I can do other than an apology? It is for another niece. Any advice for the future other than no black. icon_sad.gif

3 replies
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sandykay Posted 30 Aug 2008 , 4:08pm
post #2 of 4

I don't know how to fix the problem know, but I have learned that if I'm not useing a very large amout of black then I buy the pre-made tubes, like Wilton. As you can tell I've had that happen to me. I once bought like 12 tubes to do a cake it was for a giant sheet cake for my work that had a big black letter "R" as a logo. I decided for get it I'm buying the black made.

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jibbies Posted 30 Aug 2008 , 4:25pm
post #3 of 4

I did this cake on a Saturday night for a Sunday afternoon pick up.
I didn't put it in the fridge, no bleeding problems. The only time I've ever had a bleeding problem was when someone picked a cake up and didn't serve it until the next day. She put it in the fridge and some of the blue ran onto the white.


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Kiddiekakes Posted 30 Aug 2008 , 4:26pm
post #4 of 4

I find that if I don't make my black fresh everytime I need that I mean not saving the extra icing and letting it sit out etc..The color doesn't bleed.It's only when I keep a container and take it out and in and out that it begins to break down with the butter in my recipe and sort of gets soupy.Time to throw out!!

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