I have a bride that would like a cascade of fresh fruit (strawberries, blueberries, champagne grapes, etc.) from top tier to bottom tier. My only concern is that from when I decorate the cake to when the bride cuts the cake (about 2 hours), will the fruit stain & "bleed" on the white buttercream? Should I dip the fruit in something? Any ideas? Thank you!

I'd be slightly concerned if it was sitting on whipped cream, but on buttercream it should be just fine. I did sugared fruit on a cake & it looked really pretty.