Hello, I am having a problem when frosting cakes with dark colored buttercream. After adding my first coat of blue buttercream, when I am correcting a gap or a bubble, and I add more buttercream, this new buttercream is a different shade of blue. And when I scrape the sides of the cake I start to get patches of lighter blue al over the cake. How can I prevent this from happening? It is because it is already dried?
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-K8memphis
Posted 23 May 2019 , 6:57pm
post #2 of 2
yes that and food color needs to cure for a time - overnight works — the color intensifies well after you mix it up
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