Lately I've been running into a wierd problem with dark buttercream colors, such as red. Having to do more ethnic cakes, like Indian designs, for customers. When doing a wedding cake with white buttercream, and the design/detail is in a dark color like red- I'm having problems with the color running as the cake sits out during the reception at catering hall.
Any thoughts??? Any fixes for this? It seems to have to do with the condensation that forms as the cold cake returns to room temp...
Appreciate any input!! Thanks!!