Hi! I'm doing some cake pushpops this weekend, some with red/white/blue layers of icing, and some with gold/green.
When I've made these before with colored icing, within a few hours some of the coloring "dyes" the top part of the cut piece of cake (white or light colored cake) under it. It doesn't affect the taste, but it doesn't look the best.
Unfortunately, I don't have a picture of the dyed cake, but the link will take you to a picture of some that were just done, so the cake hasn't dyed yet.
Does anyone have a solution for this, or am I stuck?
It's not something I've tried, but you might put down a thin layer of piping gel between the cake and the icing. This would provide some insulation and, if it was going to dye the cake anyway, at least it would take longer for it to happen!