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Color Bleeding in Icing

post #1 of 5
9/22/05 at 6:04am
Thread Starter 
Hi All,

I am really new to cake decorating and I am not sure where I went wrong with this....

I iced my cake with a sage green icing- granted it came out a bit darker then I intended but...

Then I added white balls along the bottom & top and then piped pink corneli lace on the top. All of the white & pink icing absorbed the green & it looks really disgusting now. I don't know what I did wrong?????? It is so ugly I wanted to throw away my cake decorating equipment icon_cry.gif ! Please help!!

Thanks so much- I appreciate any help or tips!!!

Mish icon_smile.gif
Life should NOT be a journey to the grave arriving safely in an attractive, well preserved body. I wanna skid in sideways - Cabernet in one hand - chocolate in the other -body used up & worn out screaming "WOO HOO, What a Ride!"
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Life should NOT be a journey to the grave arriving safely in an attractive, well preserved body. I wanna skid in sideways - Cabernet in one hand - chocolate in the other -body used up & worn out screaming "WOO HOO, What a Ride!"
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post #2 of 5
9/23/05 at 8:18am
Which icing consistency did you use? It sounds like it might have been too thin. I've had trouble sometimes with icing colors separating (looking sort of marbled) when I've added a lot of coloring. Don't give up! icon_smile.gificon_biggrin.gif
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post #3 of 5
9/23/05 at 6:25pm
I agree...It sounds like the icing was too thin and maybe not enough shortening and butter.Shortening and butter helps stop bleeding because of the grease content.Try a different recipe!!
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #4 of 5
9/26/05 at 10:54am
I think the color bleeding has a lot to do with the icing you use. Crusting ones seem to bleed the most. My DD made a cake for the fair and I had her use the wiltons class buttercream so it would hold up better , we used the same brand of colors , in fact several of the colors where the same and her cake bled after one day of sitting. Now mine was made with a non-crusting and it never bleed and is sat out for over 5 days.
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post #5 of 5
9/27/05 at 4:59am
Crisco Breaks down too. If you use a good quality icing product like Alpine you can use less and do not have to use butter so it holds in higher temps better too.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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