Please can anyone tell me how to stop card cupcake wrappers absorbing the fat from butter cream because they look so awfully patchy when that happens??

Some wrappers dont need it (because they have a slight plastic film which acts as a barrier), but it's not possible to tell which do when buying on line, and now I've got these card cupcake wrappers, there's no alternatives available to match the design the bride wants, and she's collecting the cake tomorrow!

Please can anyone help??

Thanks

Can you line them with waxed paper? I don't know how intricate the design of the card stock is.

Thanks for your reply.

I'm going to add an extra cupcake case, but that will only stop the fat from the actual cake, not from the butter cream. If I add the greaseproof paper  I imagine it will be visible near the top (as it has a scalloped edge along the top)? As it's the top where the butter cream touches the wrapper.

I wish I could spray the inside with something (to act as a sealant) but I tried cocoa butter & food lacquer and it just made them patchy (and caused the actual problem!)

ALine the cupcake liners with fondant? No, not really practical. Maybe a little fondant strip ? Sorry, really no helo. Good luck!

AAre you doing a buttercream swirl? Just leave 1/4" un-iced at the edge of the cupcake so no icing touches the paper. Like these: https://www.google.com/search?q=cupcake&client=safari&hl=en&source=lnms&tbm=isch&sa=X&ei=BWnXUZq8Cpjb4AOD2oGADg&ved=0CAkQ_AUoAA&biw=1024&bih=672&sei=DGnXUaTcFbb54APu04GQBQ#biv=i%7C3%3Bd%7C1gqoXcfBXYzlGM%3A