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Bleeding

post #1 of 7
Thread Starter 
I did a practice cake this weekend using Pettinice (?sp) as recommended by my instructor. It's a great tasting fondant not too sweet. It wasn't the best to work with in that it tore easily (glad it was only a practice cake), but I fudged it and figured I could cover with decorations. I decided to use up my Christmas colored buttercream (green & red), so I piped red shells around the bottom and top (8" round), piped a poinsettia, and green drapes. I left it overnight in a cool dry place (no refrigeration), and next morning the red had bled. The green was okay. What did I do wrong?
post #2 of 7
Red has always been a very difficult color to use..that's why I avoid it if I can.. Not only that you almost have to use the whole bottle, but you get problems such as these.. maybe try using Pink or Rose. icon_smile.gif
post #3 of 7
Not sure what consistency you used, but I find that thin consistency seperates after awhile, so red being difficult to begin with, did you rebeat it before you used it? If I found that mine had seperated I would rebeat and probably add a little more icing sugar. But it could be that bitter bean red is made with that made your bleed.
post #4 of 7
Thread Starter 
Suela - yes I did rebeat it and added a little more sugar. It was medium consistency. I never had a problem when I iced on buttercream - just this fondant!
post #5 of 7
I work in a bakery and have found that (at least on whipped topping, which absorbs coloring), that red, blue and black are the colors that tend to bleed, no matter how little or how much coloring you use. All other colors have been fine. Not sure why.
post #6 of 7
Quote:
Originally Posted by BritBB

I did a practice cake this weekend using Pettinice (?sp) as recommended by my instructor. It's a great tasting fondant not too sweet. It wasn't the best to work with in that it tore easily (glad it was only a practice cake), but I fudged it and figured I could cover with decorations. I decided to use up my Christmas colored buttercream (green & red), so I piped red shells around the bottom and top (8" round), piped a poinsettia, and green drapes. I left it overnight in a cool dry place (no refrigeration), and next morning the red had bled. The green was okay. What did I do wrong?


I am thinking the problem may have been the buttercream, *I think*, not 100% sure about this though, that if you used a stiff consistency ROYAL ICING, this would not happen.
I will try it myself and see how it goes. But i doubt it would bleed.
Anyone else tried this?
post #7 of 7
On the kitty cat cake I just posted, the outline I did was a yellow BC that I added some brown and then black to make it dark enough. As you can see in the photo, after a day the yellow separated and showed up on the white. It seems that the more colors we have to add to get to a certain color, the more likely we are to get bleeding.

My other cake, the guitar, the red velvet cake came through the beigey BC after 2 days, and I had a good crumb coat on it, any help to prevent that? Janice
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