Can anyone help?
I have tried embossed fondant plaques on top of butter cream on cupcakes and even though I keep them in a dry place in a box they still go sticky and sweaty looking , not a good look!
I know that fondant absorbs moisture but I have seen so many pictures on-line of cupcakes done like this and the fondant looks dry and perfect, how do they do it?
You need to add a strengthener (Tylose or CMC) to your fondant before making your toppers. 1/2 teaspoon to 9oz/250g of fondant is a good ratio, just knead it in. You can use it straight away but I get better results if I leave it overnight well wrapped in plastic wrap to "cure". You should still make your toppers in advance and allow them to air dry before putting them on the cupcakes. And try to add them at the very last minute.