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Fondant Help!

post #1 of 2
6/4/08 at 2:32pm
Thread Starter 
Hey everyone! Anyway, I was thinking of making a fondant birthday cake for my friend next week and i've already found a pretty good recipe for Marshmallow Fondant. I was wondering how long can fondant last in its consistency. I read somewhere that fondant can last in the refrigerator (tightly sealed of course) for weeks so I was thinking of making the fondant this weekend. Is this true? I was also wondering, how long can a fondant "cake" last? Also, where should it be kept for it to stay in its original shape and flavor?

One more thing...once I have put the fondant on the cake layers, can it be eaten immediately, or does it have to dry and wait out in some way? If so, where and how long should it dry?

Thank you in advanced for all those who can help! I'm really a beginner in all this mind you, so if these questions seem totally off, please don't mind me!
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post #2 of 2
6/4/08 at 2:40pm

Rolled Fondant

You can make the fondant about a week before use. I find it works better made the day before and allowed to rest wrapped in plastic, stored in a zip lock bag.
Enrobe a cake the day before and store in a box, wrap the box in plastic and store in the refrigerator.
Take out 2 hours before serving.

Here are the steps you need to take for success.
  • Bake Cakes and Cool before icing this can be done in advance and refrigerate or freeze.
  • Make icings.
    Butter cream can be kept frozen or in the fridg and re-warmed and whipped for use.
  • Make Simple Syrup, this must be cool to use and can be stored for a long time in the fridg.


I like to fill and ice the cake with butter cream and chill.
Roll out the fondant and cover a frosted, cold (solid) cake.

Have fun!
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