I have heard that edable dimonds turn a pearly colour when they have been stuck to a cake for a few hours because they oxadize? apparently making your own ends in the same result because its the isomalt in them that does this and the only way to stop this is to add the dimonds at the venue to reduce the time they have to oxadize and change colour.
Is this true and is there an alternative to using dimonds?
The problem with isomalt it that it absorbs humidity, and that's what makes it cloudy. Regular sugar does this, too, and is harder to work with than isomalt, so that's not a solution, either. I think you're stuck with putting the bling on at the venue! Anybody else have a suggestion about this?