I'm hoping someone can help me, as I cannot find the answer to this anywhere on the web!
I make a dark chocolate sea salt cupcake, which is topped with dark chocolate buttercream and sprinkled with flour de del. The contrast of flaked white salt on top of the stark dark frosting is beautiful and tasty, but just hours later, the salt dissolves and becomes invisible.
What's worse…the next day the salt actually liquifies and becomes little droplets of water on the frosting! I'm always afraid that if someone places an order and has leftovers, the second day they will wake up to "dew" on their treats. I've tried mixing the salt with a drop of sunflower oil (which is supposed to coat the salt and prevent from melting), but it hasn't worked much. Anyone else experience this or have a solution!?
Rachel - I wait until my ganache or frosting has set up before adding sea salt. Or you can add it just before serving. You really can't help if they keep it over to the next day and the salt has dissolved.
Thanks Liz! I will let the frosting set a bit more to see if that helps. =)