I have been dying to try a sprinkle covered cake and have one planned for a customer for Friday. However, she's not eating it until Saturday. In my experience sprinkles tend to absorb moisture and bleed all over. Is there any way to avoid this? Maybe there is a certain type of sprinkle I should be using? Thanks!

I used Ganache on my cakes then made up some edible glue with a little tylose and water then using a paintbrush painted a thin layer of glue onto the ganache and applied the sprinkles. This was all done the say before we ate the cake and no colour ran into the ganache at all. 

That is exactly the type of answer I was looking for! I'm not familiar with that edible glue. Does it dry hard? Any chance of it cracking during transport? And do you think I could paint it over buttercream? Thanks again! 

And what about refrigeration? Cracking? 

It should work on a crusting buttercream I imagine. I can't see it giving you any problems with cracking etc.