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i need big time help!! my cake goes out in the morning!!!!:s

post #1 of 8
Thread Starter 
i have a 3 tier fondant covered cake made. customer wanted black branches up the cake and silver leaves on the branches... MY BLACK ICING BLEAD ALL OVER MY CAKE.!!! PINK ALL OVER THE FRONT OF MY BLACK AND WHITE CAKE!! any ideas will be tried!! ty all!!
post #2 of 8
Is the cake cold? How is the temp of the cake compared to the temp of the room?

Right now, I'd say you're going to have to scrape and re-ice AFTER you figure out what's causing it to bleed.
post #3 of 8
Thread Starter 
cake feels a little cool to touch but has been at room temp. i don't thinking scraping is going to be an option cause the cake is very soft. already had to re-bake a tier as it would not hold my frosting without crumbling. anything i can to to get the bleed out?? does icing usually bleed on the surface or down through. im very new to cakes and am learning as i go.
post #4 of 8
Do NOT take this as a professional opinion....I don't do fondant cakes. I only do BC cakes with marshmellow fondant decorations & use marshmellow fondant on cookies...so, consider my limited background.

Butttt, factoring in your experience...are there any possible moisture issues? I noticed on my marshmellow fondant that if I don't mix in enough powdered sugar...it sorta doesn't set up right. Maybe this is the case on both your white fondant & black branches?

COMPLETELY a guess. I just thought I'd add the comment...thinking that maybe something I say will cause you to think of a related issue that would help you.

Good Luck!
post #5 of 8
I have used vanilla to "wash" off color from my fondant, including cleaning black off of white fondant. Just be careful not to push into the fondant and cause a dent. Did you use too much vanilla or water to adhere the black fondant in the first place?

Another option may be to make the branch thicker, possibly as though you have 2 or 3 branches running side by side and branching off in their own direction, and covering the bleed with these extra branches?
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #6 of 8
You can take your clean paint brush with clear vodka and with light strokes you can clean off the unwanted color, lightly blot with a paper towel, let dry (blow dryers help - on cool setting).
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Because cake is fun!
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post #7 of 8
Thread Starter 
thank you to everyone!! im gonna try a couple og these suggestions. thought of something last night to scrape my dry black icing off and re-ice chocolate icing branches. now what was ordered but better then pink i guess.. before i do has anyone ever had chocolate fudge icing bleed???definately dont want to make this mistake again...
thank you to u all for ur help.. i was lost on options
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post #8 of 8
I'm sure this is too late for your cake, and I hope you got it all worked out. I'm not sure I would want to pipe choc. icing onto fondant for that very reason. Maybe paint it, or use fondant for the branches next time, or modeling chocolate.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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