Hello!
I am delivering cupcakes tomorrow that I have made fondant toppers for and I have been reading here that the toppers will melt on the buttercream (ratio if 2:1 butter to shortening). I don't have time to do a chocolate disc to place them on so my question is: how long will the fondant toppers last on the buttercream before melting or losing their shape?
I am planning to place them on at 11 a.m. and the party is at 1 but they may not eat them until 3.

Thanks so much!
Rhea

Hi,

Did you add any tylose powder to your fondant before you made them?

If not, I would place them on at the Very Very last minute of departure for delivery. Keep it away from heat at all cost, even while en route to yr destination.

It will take a lil while for them to breakdown BUT, If you can, can you carry the toppers with you on delivery and apply them when you arrive to setup?

If not, I would do as i stated above.

Maybe some of our fellow cakers will chime in on thi s as well.

Good Luck

If you look at the pea in a pod cupcakes that I have in my gallery, those are buttercreamed cupcakes and the toppers are fondant. I put the toppers on about 12 hours before that photo was taken and they were delivered 2 hours after that and eaten 2 hours after that. So 16 hours after I placed them on the buttercream, they were perfect and had not melted in the least. I put fondant on buttercream all the time - cakes and cupcakes and have never had it melt. The fat in the buttercream keeps it from getting as hard as it would otherwise, but it doesn't melt.

Thank you so much for replying - both of you! Some of the toppers are made of gumpaste and some with fondant with tylose (I ran out of gumpaste). It is 9:15 here in BC, canada so I will place them on at 10 and hope and pray that they will stand up until they eat them at the party which is probably around 3 pm. 5 hours.... eek!!!

Yr very welcome.

You should be fine with time bc tylose/gumpaste adds strength to yr toppers. I don't think you have anything to worry about. just avoid heat

Just as a side note, I have noticed that how I package my cupcakes affects the fondant toppers. I had fondant toppers on butter cream in a plastic clam shell type box and they melted very quickly. I think the humidity was the issue.

When I put my cupcakes in a card board box the toppers do just fine for up to 12 hours or so. HTH!

I pipe my swirl, let it set for a few minutes then place the toppers on. Allowing it to set gives it time to crust just a little bit. I agree with the others....the tylose added will help a great deal. Also, I agree about the packaging too. I find that if the package is air tight that the cupcakes cannot breathe and almost "sweat" and then things tend to turn ugly. I use cardboard boxes, keep the lid slightly propped open until pickup........or for a few hours then I close it. You may want to inform the customer to prop the box open until they want to take them out to be served. This will keep the box from getting too warm....greenhouse effect.