I have a cake that has to be done in about twenty-two hours. It's iced in cream cheese frosting and I want to put a large black checkered pattern on the sides (like a racing flag). However, I'm worried about the black bleeding into the icing. I'm planning to use choc buttercream so there is not as much color in it. Do you think I can put them (the black squares) on now or should I make them and let them harden a little overnight and put them on in the morning? I have to have the cake finished before I go to work in 18 hrs.
Thanks,
Maranda

Any ideas? I don't want to screw this up.