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??