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BlakesCakes
Posted 21 Aug 2010 , 7:06pm
post #2 of 3
Sugar is hygroscopic--this means that it attracts and absorbs water like a magnet.
You gems just did what comes naturally--drew out the moisture from the air and the icing and the cupcake and turned into sugar syrup.
Sugar pieces should be put on something at the very last minute.
Isomalt is less hygroscopic, so it can be put on earlier in the process, but they, too will go cloudy and over time, lose details.
Rae
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