Just curious, what is the method when placing fondant/gumpaste accents and/or toppers on top of buttercream cakes? I've made a few cakes where the weight of the topper/accent caused it to kind of dig or sink into the buttecream cake. I ususally refrigerate my cakes. However, once the buttercream comes to room temperature, topper/accent often sinks into the buttercream.

I know it these accents probably work best on fondant cakes, but I am looking for other suggestions when using buttercream.

Any suggestions or ideas?

Thanks in advance.

Anyone?

I glue the topper onto a lollipop stick with chocolate, let set, then stick it into the cake. I have done this with a non-crusting buttercream and didn't have any problems. HTH

I do something similar. I make a topper on a smaller cake board (e.g. a 4- or 6-inch board for an 8-inch cake) and insert dowels into the cake so that the topper sits just above the buttercream. I usually use dabs of royal icing on the dowels to hold the topper in place and then the topper can be removed without damaging the buttercream icing.

Thank you for your responses! This helps alot!