Scenic water

[kachookie]

ROFL....well, that still sounds delicious  ;D ;D

[icklebits]

Thanks for the reply. Just seems a bit silly though doesn't it? Not being able to layer. I mean, the "jelly" at the bottom hasn't changed the colour of the moose above it, which in turn hasn't changed the colour of the ice-cream above that. It must be something to do with the scenic white rather than the water. I could understand if I'd put it on before the other had set.

Hmm...well its now a chocolate pistachio sauce according to hubby-to-be!!!!

[kachookie]

Donna I think it's probably just because the stuff is water based and not totally solid.  Your dessert sounded lucious, but the result is not totally unexpected I think.  I have a really hard time with using Scenic Water for foods not enclosed in glass containers (like canning jars and the like) because if it gets hot enough in the mail I'm afraid it will melt all over everything before the customer gets it. 

The green is probably just the brown dye separating.  Alone they are fine, but together it's like washing red socks with your whites  :P

[icklebits]

I hope you don't mind me starting a new thread in this section but I've just started using scenic water and would like some tips on it.

Here's my problem. I made a scrummy dessert. I topped it with "cream" using scenic water and scenic white. After it had set I then trickled chocolate sauce on it (scenic water with brown) and after a day or two it turned the cream brown too! (with a hint of green...odd).

Thank god I didn't advertise it.

Anyone got any ideas as to what I did wrong?

Thanks!