I put a fondant accent on top of a buttercream covered cake and found the next morning that it had melted. How can this be prevented?
What do you mean when you say melted? What kind of fondant did you use?
I used MMF, it turned real soft and just kinda melted into the buttercream and also bled a little around the edges. It pretty much retained it's shape though.
Was the accent dry when you put it on the cake? Maybe the moisture from the BC is what caused it to "melt". I hope someone else can give you some input.
i think it was problies the moisture in the buttercream that caused it. I would let your accents set before you do this, and perhaps only add them to the cake not long before the cake has to be displayed. Otherwise i would see about changing your b/c recipe.