Black Icing Scroll On White Wedding Cake
Decorating By sam_1955 Updated 12 Jan 2009 , 9:05pm by j-pal
Let the white base icing crust then add the black scrolling. If the black icing crusts well, that prevents bleeding also. Bleeding is the result of "wet" merging into "wet" icing. When the icings are "dry" (crusted), it diminishes the probability.
ditto 
I too was concerned about the possibility of the black bleeding, so to help my cause I first piped the scrolls in white and then came back and did the black over it. I did let the first scroll work crust well. This also gave it a more raised look. I had no problems with the bleeding, but my thought was that if it did I could lift the scroll off if one bled and redo. If the bleeding occured it would more then likely bleed onto the white scroll. I know this sounds like more work and it is, but it was worth it to me. I had no bleeding through. Good Luck.
I live in a high humidity area, and sometimes my crusting buttercream will crust, but will still seem to have a "wetness" about it. So here are two things I've done in the past which work well...
1. pipe the scrollwork in royal icing -- it'll dry quickly and won't have as much opportunity to bleed.
2. I've added extra crisco to my black icing and less liquids. It's the water in icings that tend to make them bleed, so if you use more crisco, it's still easy to pipe, but it won't bleed.
Oh, also I've noticed that powder colors seem to bleed less overall then paste colors.
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