No, it is not as gross as it sounds...just wasn't sure how to title.
I just made my son's 4th birhtday cake on Friday night, and I noticed by Saturday afternoon the black and red icing had started to "bleed" into the white icing. By yesterday's party time...the white smile was now gray...I made him James No. 5 from Thomas the Train (i'll be posting picture soon). Is there any way to prevent this from happening. Had I been selling this cake, I would have been really disappointed! Any advice?

Thanks

Ok. kathy from kathycakes told me a way that I imagine would help even for regular star designs or whatever.
When you put a picture on your cake you outline in a solid color let dry enough so that you can push down the outline a little. This acts as a stopper. Then when you start the design colors dont get comfortable enough with the other color to run together. Does this make sense at all?
I can say running colors hasnt happened to me enough to say its a problem, but I have to say I have always used an outline between colors let the outline dry somewhat and do the next color, the only thing I havent done is push the line down... but it makes sense to do it..
Dont understand what I mean? I'm sorry, maybe this will help a little.
Instead of red star blue star it would be red star black line blue star...
The black line is like a coloring page, then you take the colors you want and color the picture...
I hope your arent confused, but this has always helped me and with someone like kathy telling me to do it makes sense to me.
her site is http://www.kathyskakesllc.com

Yeah, little confused, but will attempt. I used the Wilton Choo-Choo Train pan, and star tipped right onto the cake. First I place that cake on top of a 14" round cake iced white (base). I piped the saying, "HAPPY 4th BIRTHDAY" on to the white icing in red, and noticed that the red sort of "bled" onto the white...faintly, but enough that I noticed it. I can't see where doing the coloring book outline in black onto the white before putting the red will make a difference, because the black would do the same thing. I've only noticed it so far on the black and red dye...do you think it is because you have to use so much dye to get a true color?

Sorry to hear about your colors bleeding. I know whipped icing does this and so does icing that's a thinner consistency. If you use a stiffer BC it might help. Sometimes keeping the cake refrigerated also helps.

I posted my pictures of the cake...they were taken shortly after the cake was finished...you will notice James nice white smile...well, it was almost gray by yesterday.

charman...your cake came out great! I love how you added the extra car. Did you just cut that out of cake?

Yes, I had some leftover batter the other night from another job, and my son was insistent that James had to have a tender...I don't mess with the child when it comes to Thomas the Train knowledge...despite the fact he is only 4!

I just cut it down to size, and made it to look like the tender. Thanks.

Oh he is a smart boy...I didn't know what the extra car was called--LOL!

the cake looks great.... I'm worried about you being confused... should I explain in like a step way? I hate it when someone is confused....and it could be because of the amount of color versus the whipped topping.

One question...your outlining..is it gel or icing? just wondering if that could be the reason...

I have only used BC for decorating really.... so that could be why also... I am sorry I am of no help for you right now... I feel so bad