I agree with jchuck. I have done the same. But if you feel the need to protect it more because it will be out of your hands try some wax paper between the colors. Put in after it crusts & give specific instructions for them to slowly remove after the condensation is gone & icing is hard to the touch. Test it with a cupcake. If you kept or have any of the acetone paper that is on the back of icing/fondant paper you could try that also. I think though the wax paper would be better because of flexibility as to being able to cut it bigger & if it laid on top of the cake it shouldn’t stick.
