Cake to be frozen, Bleeding issues?
I’ve got a grad cake request for a weekend I’m away, and the customer is willing to have the cake frozen. (She also needs to travel with it, so it’s an okay idea anyway.) Planning a sheet cake with vanilla buttercream (airbrushed with a yellow sunset) and a black fudge frosting silhouette on top. I’m concerned about the black bleeding onto the white buttercream. Thoughts? Suggestions?
I’ll be using a full-butter frosting and the Hershey’s Chocolate Fudge Frosting (colored black) for the decorations. Thank you for any help!
2 Replies
I have froze both fondant and buttercream cakes, and never had black icing bleed….think your safe…
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I agree with jchuck. I have done the same. But if you feel the need to protect it more because it will be out of your hands try some wax paper between the colors. Put in after it crusts & give specific instructions for them to slowly remove after the condensation is gone & icing is hard to the touch. Test it with a cupcake. If you kept or have any of the acetone paper that is on the back of icing/fondant paper you could try that also. I think though the wax paper would be better because of flexibility as to being able to cut it bigger & if it laid on top of the cake it shouldn’t stick.
