I have been decorating cakes for about 10 years, but there are still some techniques I can't seem to master. I only use buttercream frosting. Have never tried using fondant. It doesn't even look appetizing to me. I feel the most important aspect of my cakes is that they taste great!!

I cannot keep dark colors from bleeding onto white-white frosting. Any suggestions as to how I can prevent this? I am doing a wedding cake in October and the color is WINE!!!!! The actual wedding cake will only be white, decorated with silk flowers, but the sheet cakes will have a half rose on each scored piece. I know the color will bleed.

Thanks for any help you all can give me.

Pat

I use americolor now and I have not had any bleeding on my frosting. I made a cake and it was made 24 hours ahead of time with bright colored flowers drawn it and no bleeding. Wilton is bad, so happy when I threw them in the trash.

here is a link to purchase go down about have way down. I would buy the set it only take a drop or two to color the frosting. The colors are great.

http://www.countrykitchensa.com/catalog/minicake.aspx?T=1&SubCatId=1053

Thanks so much, Leana. I have never heard of Americolor. I will give it try.

Pat