Is there any tip to prevent black b/c icing from bleeding pink/red onto my other color b/c? I have made seveal fbct that turn out great, but once I transfer them, after they have set on the cake for a little bit, they always bleed.

do you use wilton black? i heard they bleed more then others

Americolor colors hold better. Using an icing made from milk helps. I think it helps the pink from fading more than it helps black from bleeding. It's that propylene glycol that stabilizes moisture/water in products so you need that in the food color to help it stabilize & not bleed so much.

I also do FBCT and I find that if you freeze the outline first than fill, it seems to be the best way of it not bleeding, and if I place it back into freezer again at different intervals of filling it helps, not sure if this will work for you but seems to do the trick for me. I do a few in my photos. HTH

Thanks for the response, I did buy a powder black coloring that I am going to try, I have been currently using the Wilton black

1. Do not use Wilton colors for dark colors. Use a super Black from Cake Craft, Americolors, et.

2. Start with chocolate bc so you don't have to add as much color.

3. A little meringue powder in the icing seems to help stablilize it, too.

TY I will try that!