Recently I made cupcakes that I decorated with little fondant cutout hearts and circles that I wanted to stand up out of the frosting. I let the hearts dry overnight so they were hard when I added them. The next morning, they were all wilted and had melted and wouldn't "stand up". Is there anyway to prevent this? I have some graduation cupcakes coming up that they want fondant cutout monograms, but now I'm not so sure that's a great idea.
Any help or suggestions appreciated!
What kind of frosting did you use? I never have trouble with my fondant decorations softening on my buttercream, but I made some for a friend and even the the bow that I had added tylose to and coated with confectioner's glaze ended up laying down when she put them on her cake.
Did you put them in a cake carrier or an airtight container? I have found if you do that the fondant will wilt or melt from the moister in the buttercream.
I bet that was it. I put them in one of those clamshell package containers that hold a dozen cupcakes like you buy them in at the grocery store. I just used my regular buttercream (the one with the Dream Whip).
I made some gum paste roses once, and after I still had them two weeks later decided to use them on my mom's birthday cake. I closed them up in a cake carrier with the cake and two hours later all the petals were flopped down. I know they were good and dry since they were made at least two weeks before.