So I’m a hobby cake maker. Slowly learning stuff as I go.
I’ve been working with some colored buttercreams lately but haven’t figured out why some bleed/seep before and after decorating. I color a day ahead at least and sometimes microwave it to get deeper colors and then store it in the fridge til I need it to decorate - I let it get to room temp and rewhip. The only thing I can think of is I live in Hawaii and I don’t have an air conditioned house so maybe it’s the air temp that makes it bleed? The house can go up to like 85 degrees on some days. But I try my best to put the cakes in the fridge in between decorating and I have fans going all around me to try keep the area cool. Maybe it’s the up and down temp from going in and out of the fridge too. I’m not sure.
I use Italian meringue buttercream for reference and Wilton food coloring.
TIA for the advice and tips!
do you use.real butter? microwaving it can melt the water in the butter — and that might cause the weeping —
also when you use a fan in 85 degree weather you are creating a convection oven effect that melts the icing — the fan feels cooling on our skin but doesn’t have the same effect on icing
also, in addition to what -K8memphis says...... one smart lady by the way
You can freeze or put in fridge any iced cakes. However, you must keep them tightly wrapped & sealed against moisture. Then - fully wrapped - let them come to room temperature before you take it out of the wrapping. This sometimes takes a while. That helps with separation & sweating.