Hi, can anybody help?
My fondant toppers, even after dried and hard, melt when sitting on the buttercream.
Does anyone have a clue on how to prevent this? I wanted my toppers to stay hard and firm.
how long did you let them dry for? I did some for wedding cupcakes about 2 weeks before (they were kind of thick) and they were fine.
The fondant shouldn't melt at all on the buttercream. Fondant cutouts and applique on buttercream, with "wet" fondant(freshly rolled) shouldn't even melt. Did they go in the fridge?
Once had the same problem, although I molded and dried the same as always and never before had this reaction.
The only thing different was that buttercream was cream cheese BC instead of Italian meringue BC. Cream cheese has some content of water therefore increasing the moisture of the final product, maybe the dried pieces "pulled" water from the icing... sounds weird but at the end it all comes to basic physics
That happened to me with gumpaste toppers. They were thin leaves, and I put them on (actually stuck them IN) buttercream frosting on the top of cupcakes. Overnight, the gumpaste sucked up the shortening and started to wilt! So the shortening re-softened the gumpaste.
I know gumpaste and fondant are different, but maybe a similar thing happened to your fondant??
another contributing factor.... i found that if i close up the cupcakes in an airtight container or carrier, gumpaste or fondant toppers will melt. so i store for a few hours in boxes instead
I understand now that I have made the following mistakes:
-cutouts were too thin
-I stored the cupcakes on a cake stand with a lid (airtight)
They didn't go in the fridge though.
Next time I'll cut them a bit thicker, maybe I should let them dry for a few more days and will not store them in an airtight container.
Hope it'll work.
If anyone has additional suggestions, I'll appreciate reading them.