I just made a cake with a black dot border(buttercream, using wilton gel color) along white fondant. Right before the customer picked up the cake I noticed a faint pink haze around the border! How do I avoid this in the future? And if it keeps bleeding and the customer calls, is there a way for me to fix this? I did not have this in the fridge and I have ac! Although it is a little humid today! Tia
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replies
grandmomof1
Posted 27 May 2011 , 9:18pm
post #3 of 4
I use Americolor. Also, when I am using black I use Candy Craft black powder along with the gel color. The icing is not as bitter. I have not had any problems with it bleeding.
dreamacres
Posted 28 May 2011 , 3:06am
post #4 of 4
.... I have not had this problem yet but when I was at Walmart all of their dummy cakes were bleeding. What is causing this.
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