I consider myself quite a novice cake decorator, and while most of my creations are fine for family use, my wedding cake will have to be made by a professional. I'm not a fan of fondant (for taste reasons) and although it makes a cake beautiful, most people I know don't eat wedding cake because of it. Our cake is fairly simple, white background with black piping... My question is: Will the black bleed into the buttercream? If so, does anybody have any other non-fondant suggestions... maybe chocolate transfers or something...

Thanx!

I don't think it will, but I would make sure the white had time to crust well, THEN add the black piping...... You should talk to your decorator about it..... he or she should know.....

I'll agree with grama_j. A professional will know what to do as so it does not bleed.