I got an airbrush last Christmas and I've been trying to practice. Which is better for airbrushing - fondant or buttercream? I decorated a BC cake yesterday in deep red that was slightly frozen, and I didn't color it in layers (too impatient), and the whole thing was wet and the colors ran down the side.
I airbrushed a white fondant cake last week that in black and hot pink. It seemed to take the color well and dried quickly but then later the fondant seemed to stretch on one side and had white cracks that I couldn't cover later to prevent blotches.
One more question: you know how coloring black or red buttercream from white can make a bitter taste. How does airbrushing a white fondant cake black taste compared to just using black Satin Ice fondant?