I am making cupcakes for a beach themed birthday and thought about putting graham cracker crumbs around the bottom edge of the frosting, but worry that they will sort of melt between the time I do it and the time they are served...has anyone had luck with this? I don't care if they get super soft--I'm sure that will happen--but I don't want them to sort of melt in.
I've done it on cakes a lot. Never an problem.
I don't think they will melt in... I use them all the time for the "sand" look! way better then using brown sugar... just the thought of that stuff gritting in my teeth gives me the willys! It tastes way better and looks much more realistic too! HTH
Thanks to both of you!