I just got an order for a wedding cake the is white with black circles on it. I am concerned that if I make the black fondant myself, that it will bleed onto the white. I could black buy the wilton at Michael's but you only get a little bit. If I order it online, I have to pay like $10 shipping just for 2#! SO... does anyone know of a way to keep the black from bleeding, or should I just break down and order it? Thanks! 
I made black and red fondant (homemade) for some dummy cakes for the ices convention last year. They were in a very humid room for several days and I still have them over a year later and they have not bleed at all. Just do not use alot of liquid to attach them and you should be fine.
out of curiosity, what kind of icing coling do you use? I have been using the Wilton, but have been thinking about trying other brands. I hear that the Americolor Super Black works well.
I used Americolor that time, but I have used Wilton black to color premade fondant.
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