hi everyone i have a cake this weekend and the customer wants an edible image on her cake, she also wants it frosted with pastry pride, now i live in Arizona where there is alot of humity my question is can i put the edible image on a sheet of fondat then palce it on the cake to stop it from bledding, which ususally happen on the pastry pride (it also happens on buttercream too in this humity) if so how do i put it on the fondant without it bledding, can anyone plese help 
Having just moved to Nebraska (the humidity capitol) I would like to know the answer to this too. thanks all, Kit
From this article: http://www.cakecentral.com/article60-Edible-Images-Chapter-2---Edible-Paper-Types--How-To-Apply-Images-to-Your-Cake.html
"Using water or piping gel, lightly moisten just the fondant area where you want to apply your edible image. For smaller images, you can moisten the back of the image with piping gel before applying it."
Ok, I'm in South Africa and have our own weather problems when it comes to edible images. I used it quite a lot and when it is too warm, the sheet is brittle and in winter it is very moist. The trick to me is to keep my sheets in the right area (as i print myself) but I have found when it is rainy, the colours of the images never runs but the picture seems soaking wet and it shines/glares, but the ink never runs. and as in previous post, the colours will run if you drop water on the front of it. BUt the moist in the air has never let the colours run. We don't have humity with us, so i can't comment on that. I also found my pictures makes bubbles when it is rainy, then i just pop the bubbles carefully with a pin and squeeze out the air lightly.
Sherri, your cake is beautiful. What a stunning idea.
Arizona is great for pastries because we have extremely low humidity. I don't know where you live in Arizona, but you won't even have to start worrying about humidity at all until August when monsoon season comes. Even then, what we experience is nothing like the midwest. We're at 12% humidity today here in phoenix, an here's a bit of information from the FAQ at the national weather service about what is considered high humidity:
16% relative humidity is considered low humidity. When relative humidity values start to reach percentages greater than 50% then the humidity is considered "becoming high." However, in most climates high humidity would have values of 80% or higher. What confuses people is the relationship between temperature and humidity and how those two variables affect how it feels. When the temperarture rises the atmosphere whether outside or indoors can hold more water vapor. So, the relative humidity might be less than 50% yet when the temperature is very high it might still feel oppressive because more water vapor is in the air. The same goes for when the temperature is cold. If you have a temperature in the 30's and a relative humidity of 70% it might not feel humid because the atmosphere is not holding as much water vapor. A relative humidity of 16% with a temperature of 100 degrees Fahrenheit is not going to be or feel humid. But the 100 degrees will feel hot.
In our very arid state, you'll have to worry about the edible image being too dry, cracking, not working quickly enough. But luckily, you won't have to worry about the image bleeding unless you get the image soggy!
I've never worked with pastry pride, but I don't have any issues with sweating, even when I put my cakes in the fridge and pull them out. The air is so dry here that even glasses of ice water won't get condensation, let alone cool cakes. 
i don't know much about weather but i know here in Tucson it is hot a H@*l. and it fells humid, i got out and my clothes stick to my body. i am just very worried about this cake because it is a big order, without the image i would have not even sweated this cake but the image is worring me, i just don't want it to run. now if i frezze my cake before hand to keep it cool and i put my image on fondant when i add it to the cake will it run then because fondant sweats when it cold or at leat mine does.
now if i frezze my cake before hand to keep it cool and i put my image on fondant when i add it to the cake will it run then because fondant sweats when it cold or at leat mine does.
I made my mother a cake with image on fondant. she put it in the freezer afterwards and i thought the image was gonna run when she takes it out, but it doesn't. I was pretty amazed. I think it also depends on which 'paper' you use. I used Schweet sheets (www.inkredible.co.za) which is basically Powder sugar and corn starch. You can use that on cream cakes as well.
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