Does Black Fondant Bleed Into Frosting Over Time?
Decorating By Cookie45 Updated 1 Apr 2009 , 3:32am by GI
I plan to use black Satin Ice for cutouts to decorate a red velvet cake and as a cupcake topper placed into whipped cream. Does black fondant bleed into these moist frostings? If it does-does anyone know how long it takes to do that?
I appreciate your response.
Here's a bump.
I would think that the whipped cream is wet enough it would make the fondant soft and perhaps gummy. I have black on white BC and never had any issues cuz it crusts.
You could always do a test with a small piece of fondant setting on the whipped cream. Also, are you going to leave the fondant out of the fridge? I don't normally refrigerate fondant. And will the whipped cream be O.K. to set out? I think I would be more concerned about the lack of fridge...
Either way, doing a small piece wouldn't hurt to try. You can just toss it out after you are done. ![]()
If you can cut out your black shapes - and let them dry for a day or two before placing them onto the whipped cream - that will help alot - otherwise if the shapes are soft and you put them on the whipped cream you will probably find that they will droop.
So just cut them out - and place them on the whippd cream at the last minute - if possible... that way they will look fresh and firm and won't bleed for you.
Bh. ![]()
Hi Cookie45, don't worry about it. My PC was on the fritz all day... ![]()
So welcome to CC! Did you get a welcome from anyone yet? If not, I will! ![]()
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