I have a wedding order that involves fondant roses and daisies on each of the cupcakes that are covered in buttercream. I know these should be placed on as late as possible, however she is picking them up and traveling to her wedding out of town. I'm not sure yet, but I think it'll be the night before. How can I ensure that they will remain pretty and not soak up all the buttercream and become really soft by the time of her reception the next night?
idk -- what will the humidity be on that day in both places? see what i mean
Maybe adding some gum paste to the fondant will help. I’m only a hobby baker so others on here may have a better solution
i mean you could brush the bottoms of the flowers with melted choco to protect them from the buttercream but l would just pipe them out of buttercream -- but that's a tall order on cupcakes in the summer over two days y'know? because if you close up the box to protect from humidity (what if it rains) the flowers will absorb moisture from the cupcakes of course -- and if you don't close it up good the flowers absorb the humidity or the cupcakes absorb drier air if it is drier -- this is a toughy --
you've got two substances standing at odds with each other and both against the weather -- you want the flowers dry and the cupcakes moist over a two days -- idk
hope it works out
There is a product called princess paste - it is fantastic, thins out like you wouldn't believe, sets up firm but can still be manipulated (gently) days after you make something with them, sits on buttercream without melting, tastes great, takes colour really well, can you tell I love it? Haha.
It is like a mix between fondant and modelling chocolate.
Have you thought of using a mix of pastillage and fondant? I've had success using this mix for flowers and it has held up in the South Carolina humidity. Make them at least a week before and for extra safety, cover the bottoms with modeling chocolate since they have to travel. I'm a hobby baker too, certainly no pro, but this is what I use in the summer.
Pastillage for sure. it holds up seemingly no matter what. I don't mix it with fondant though.