For some reason lately when I place my fondant accents onto my buttercream cakes over night the next morning it looks like the fondant has melted. Anyone have an idea why this maybe happening? I use shortening from Walmart and I use to use Crisco. I did not know if this had something to do with it.
What you are describing seems to be like there is condensation on your cake. Are your cakes cold? When fondant comes in contact with condensation it becomes wet and sticky. The best thing to do is just let it dry.
You can use fondant on a cold or half frozen cake, just keep in mind that as the cake comes to room temp the fondant will get wet and sticky until it's finally all room temp.
The cakes are not cold. They are room temp. I was thinking it just may be the icing.
Are you storing them just out on the cabinet or are you putting them in a cake carrier or under a cake dome?
They are stored in a cake dome on the counter.
NO CAKE DOME! I think that is the culprit. I think that it is entrapping moisture in the contained environment causing enough condensation to result in melty fondant. I could be wrong, but I am pretty sure that that is what's happening.
The dome is the problem. It doesn't let air in but it also doesn't let the air out and the fondant will suck the moisture out of the air inside.
I did not know that. I will experiment with it tonight.
I've had had fondant/gumpaste melt twice. Both times was because it was in an airtight container.