Hi, I'm new here and I have a question...

I am making cupcakes for a dog rescue fundraiser and my vision is to make cupcakes and then frost them with green buttercream using the grass tip so they look like grass and then topping them with a fondant cutout of dog shapes - I found cute mini cutters in the shape of a bone, a dog, and a paw print.  I've never used fondant before....

1.  Do I have to cut out the shapes and have them dry before putting them on the cupcakes?

2.  Can I just lay the fondant cutouts on top of the "grass"?

3.  (and this question isn't related to the fondant):  My buttercream always winds up hardening by the time my cake/cupcakes are served.  I've eaten so many cupcakes and cakes where the frosting is soft and creamy - mine always crusts and I don't think it has the texture that people really like.  What am I doing wrong?

Thanks so much!!

Hi agildart

Welcome to Cake Central!

I made a similar sort of thing last year for a gardening enthusiast's birthday cupcake display.

At least partially dry your gumpaste/fondant decorations, so they don't warp when you place them on your cupcakes.

To avoid the crustiness of your BC, perhaps try using a meringue-based buttercream instead of your usual powdered sugar/shortening/butter style. MBCs do not crust, but you might have to dry your cut-outs a bit more to place on the cupcakes to maintain their shape, as the MBCs are softer.

NB: There are plenty of recipes here on CC for IMBC and SMBC for you to get inspired :-)

AIm in thevuk and do all butter bc, no shortening mixed with a but of vailla pod paste and its so yummy, no crusting

yes you will need to dry your fondant or gumpaste cutouts..there are also edible markers you can use for eyes etc....remember that gumpaste dries harder and faster than fondant. you treat them both the same rolling them out with a rolling pin and cutting them with the cutter. some people use a 50/50 mix of both fondant and gumpaste and if you get the wilton packet with browns and blacks and skin tone that will probably suit you well. Some buttercreams are meant to crust but I use the merangue powder with mine, about a tablespoon for every 2Ibs of powdered sugar. have fun   :-)