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Need to pick your brains...

post #1 of 12
Thread Starter 
Did my first frozen buttercream transfer the other day. Made sure I popped the transfer in the freezer for a while after doing the black outline to give it time to firm up before I did more but the black outline beld colouring into the red (spiderman). What did I do wrong? I really love the look of this technique so would love to be able to master it so any advice would be much appreciated icon_smile.gif Thanks everybody
post #2 of 12
What food coloring brand are you using?
Happy Decorating ~
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Happy Decorating ~
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post #3 of 12
Thread Starter 
I cant remember .... but I can not tell a lie, it was a cheap one!
post #4 of 12
I use Americolor and I have never had any trouble with colours bleeding with any of my FBCT's.
post #5 of 12
If left in the freezer too long after it's completed the black will bleed on to other colors....ask me how I know icon_smile.gif
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #6 of 12
I use Americolors also and have yet to experience ANY color bleeding. Even on white icing. They were pricey at first but I realized (quickly) they are worth every penny and pay for themselves. The colors are vibrant, true, and you don't need a lot to achieve your desired color.
Happy Decorating ~
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Happy Decorating ~
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post #7 of 12
Americolor is what I used and IT DID BLEED.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #8 of 12
I have done a FBCT and left it in the freezer for 2 days, I did the picture and once it was frozen hard I wrapped it well and put it in tupperware container and simply took it out when the cake was ready. I can't see how it would bleed by leaving it in the freezer too long.
post #9 of 12
Try 2 weeks icon_smile.gif Doesn't matter if you can see it happening or not it did.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #10 of 12
the Wilton black in the tube is perfect for FBCT and no bleeding!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #11 of 12
Forget adding all that black coloring!! I buy the cheap store brand darkest chocolate frosting in a tub (like Betty Crocker) from the grocery store and add just a bit of black. It'll be easier to mix if you microwave it for 15 seconds. Don't worry if you melt it too much, just let it sit for a few minutes and it'll harden up again. You don't need much to make black since it's already a dark brown.

But please buy the cheaper store brand. It has more fat than the name brands which makes it freeze harder. I use this for outlining and filling any black areas in the picture and it has never run or bled. I used a lot of black in my Sour Patch Kids candy box cake and no problems at all! HTH!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #12 of 12
Quote:
Originally Posted by doramoreno62

Forget adding all that black coloring!! I buy the cheap store brand darkest chocolate frosting in a tub (like Betty Crocker) from the grocery store and add just a bit of black.




That's exactly what I do! I usually do that for all my black outline/detail frosting needs.
Kelly G.
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Kelly G.
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