I use Pastry Pride to frost my cakes, and find that buttercream "runs" sometimes when I use it to decorate (writing, balloons, flowers, etc.). Does anyone have any experience with this- how not to make it run?

This also happens if I try to use fondant decorations on PP frosted cakes (ribbons, bows, polka dots, etc). I have the same "bleed" problem.

I put sprinkles on PP decorated cupcakes last night and the colors all ran overnight.

Any suggestions?

Thanks!
MBF