Just wondering if anyone makes bulk icing/fondant. It seems like it would be smart for me to do that, but how to store and for how long? What do you guys do?
Also, what are your schedules like if you have no cakes in the pipeline? What I mean is, do you say...well I do buttercream on Mondays and RI or gumpaste flowers on Tuesdays, etc. or do you just do them as you need them?
I make mmf and then just refrigerate it for up to two weeks (so far) it's a pain to make so I make like 5 batches at once.
I make RI flowers and then just save then until I need them, as long as there's no water or moisture around, they're ok
i make bulk amounts of BC, usually 50-75 lbs a week. i make it on monday or tuesday and use it up by fri/sat. if theres any left over (if there is its usually a small amount) i just use it first the next week. because its gone with in a week i just store it in large food containers that i bought at a restaurant supply. if i were keeping it around for longer i would store it in the walk in, for up to 2-3 weeks. it will freeze nicely for 1-2 months.