Color Bleed

Baking By deecie Updated 7 Mar 2009 , 7:03pm by TracyLH

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deecie Posted 6 Mar 2009 , 9:11pm
post #1 of 5

I made 125 cookies for a benefit and the background is white, I waited 2 days for it to dry and then I added green and blue lettering. Why is some of the green and blue bleeding? How do you prevent this? icon_confused.gif

4 replies
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prterrell Posted 6 Mar 2009 , 11:19pm
post #2 of 5

Sounds like the moisture from the icing you used for the lettering leached into the background color, softening it enough to take on some of the color from the lettering.

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TracyLH Posted 7 Mar 2009 , 1:59pm
post #3 of 5

So sorry this happened to you! icon_sad.gif I try to prevent this by using as little of the gel as possible and mixing up my RI the night before to let the colors deepen. Also, I try to make sure that my top layer of RI isn't too runny. This helps me. (as I knock on wood!)

Edited to say that I use Antonia74's RI recipe found here on CC. That made the biggest difference for me!!! Here is the link if you need it:

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Alagoas Posted 7 Mar 2009 , 4:20pm
post #4 of 5

I agree with Tracy... another thing is "coloring" white icing white... that helps a lot and makes white brighten...

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TracyLH Posted 7 Mar 2009 , 7:03pm
post #5 of 5

Right there with Alagoas! I use Americolor Bright White and love it! It makes the white pop and balances out the tinge from the pure van. extract I use. Just be careful not to add too much as it can impart a taste. I mix it and let it sit. I am not sure that really affects the color, but it makes me walk away and stop adding more and more. icon_lol.gif One time I overdid it and I about needed sunglasses to look at the cookies! icon_lol.gif

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