If you're using buttercream, start with chocolate and use black food coloring to get it to the right shade. Let it sit overnight before using it and it will get darker.
I stencil on buttercream and don't have a problem with it bleeding...what kind of buttercream were you using?
regular o.O similiar to the wilton recipe. should i leave out all the liquid (milk)? it was condensating. i did the wet spatula technique for smoothing and i wondered if that was why it condensated? should i let the cake sit and dry for a few hours before decorating it? also i used the dark chocolate pillsbury can icing to make my black.
this cake is for next week and it's round. so far i have only stenciled on square. is it any different?
I've stenciled with black BC frosting before with no bleeding. Did not use the wet spatula method, I just thinned down the BC frosting so that it was easy to smooth on the BC cake I made. I found it easy to either use can chocolate frosting died black or buying premade black frosting and thinning it down with a little water or milk. I hope this help. I've stenciled in red, blue and white. I stencil on chilled cakes, never room temp.
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