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Chrisl121070
Junior Member
Joined: Feb 17, 2008
Posts: 78
Location: PA
Birthday: Oct 12
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 Posted:
Tue Oct 27, 2009 4:34 pm |
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I did a search in all the forums and couldn't find anything, so I apologize because I'm sure that this has been asked before. lol
How do you keep dark colors from bleeding into white/light icing? Anytime I use red or black or another dark color for writing/decorating, the color bleeds into the light color after about a day. |
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maryann221
Newbie
Joined: Aug 27, 2007
Posts: 3
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Sat Nov 07, 2009 6:06 am |
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What recipe are you using? I am having the same problem  I think I might try to add some meringue powder next time. Or I might try a royal icing transfer. Here is my latest, and he's bleeding!
if you can't see the pic you can try this:
http://www.facebook.com/photo.php?pid=2715409 |
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auntiecake
Forum Addict
Joined: Dec 17, 2005
Posts: 512
Birthday: Mar 12
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Sat Nov 07, 2009 5:39 pm |
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The link is not working, but what kind of coloring are you using? Wilton bleeds and I have heard Americolor is better because of this. I love Americolor and it does seem to not bleed.
Also is your frosting very damp! If you frost your cake frozen and then put color on it before it thaws it can bleed. |
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maryann221
Newbie
Joined: Aug 27, 2007
Posts: 3
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Sun Nov 08, 2009 9:08 am |
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I use Wilton. I don't know where to buy Americolor. Yes the cake was frozen, as was the FBCT of course. |
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auntiecake
Forum Addict
Joined: Dec 17, 2005
Posts: 512
Birthday: Mar 12
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Sun Nov 08, 2009 9:47 am |
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I don't know where you live, but you can get Americolor online. It seems to take less also and is a gel, not a paste. It is easier to stir into your frosting. I used Wilton for years before I found out about Americolor.
I always make sure my cakes are pretty much thawed before I put dark colors on them. Have you noticed your colors fading when the cake thaws. The moisture washes them out! I learned the hard way. I hope this helps! |
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maryann221
Newbie
Joined: Aug 27, 2007
Posts: 3
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Sun Nov 08, 2009 12:32 pm |
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thank you! I had not noticed them fading, in fact the dark colors seem to get richer as they oxidize. Weird! |
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auntiecake
Forum Addict
Joined: Dec 17, 2005
Posts: 512
Birthday: Mar 12
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Sun Nov 08, 2009 1:33 pm |
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Yes they do get a couple of shades darker. That is true with both brands. What I mean by fading is when you ice the top of a cake like for green grass when it is frozen, it will wash out the color as it thaws and the moisture comes to the surface. I am glad that hasn't happened to you. It is usually in the center. Very frustrating because it doesn't show up right away. Good Luck and Happy Decorating! |
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