Dear Fellow Comrades,
Hi just wanted to say that I'm so glad I have come across this site, I have just joined from the UK and feel that this could be just wanted I needed! I am making valentine cupcakes with buttercream and i am placing a LoveHeart Sweet on top. Now I have noticed that over the hours the sweet saturates the fat from the buttercream and looks very unappealing. What can I do to avoid this? The sweet is mainly made up from sugar, acidity regulators, sodium bicarbonate, etc. Hope somebody can help
Welcome You will love this site and become addicted too, lol. I speak from experience, lol.
Are yr sweets store bought? If so, something they are made with is reacting to the buttercream and breaking them down.
Maybe you can make a heart ( a litt;e bigger) out of fondant or gumpaste to use as a barrier btwn the BC and yr Sweet???
Hiya, yeah I think it is addictive, first thing I did when I woke up was check the site lol! Yeah I was thinking fondant but I did not want to compromise the design, I was thinking if I used a glaze of some kind perhaps? I dont know, i will experiment. Thank you for your reply. Yes the sweets are shop bought. Could make them if I cannot find any solution! Have a good day!
It might be worth letting the buttercream 'set' a bit before you put the love hearts on or cut a heart out of fondant and then stick the loveheart onto it?
Will try that thanks!