Yesterday I made a 2 tier practice cake (my first tiered cake) and for the first time I put silk roses on top of the cake. The color from the roses ended up bleeding onto the buttercream. Does this happen every time? I always see people use silk flowers on cakes, so I'm wondering if there's some kind of secret to it?
They shouldn't come in direct contact... put parchment under the flowers.
They shouldn't come in direct contact... put parchment under the flowers.
Good advice, but not always possible depending on the cake design:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1388976
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1507105
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1345762
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1353952
But stems should be placed into coffee straws, regular straws, dipped in chocolate/candy melts, etc. to keep wires from contacting anything edible.
I always wash anything that will come in contact for germs sake, but never thought of putting a petal in a blob of frosting to check for bleeding.
I always felt any water soluble color would show in the sink, never thought of color that might react to the fats in the icing.
Thanks for the heads up! I'll do that from now on.
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