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

Kind Regards
Dee

Hi,

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!