I am making this for the first time today and I need to know if you let it rest on the counter on in the refrigerator .
If I have leftovers, for how long is it good? Do I refrigerate it?
So far I've tried Wilton MMF CMMF (this one I messed up) and I am really excited to try Michelle Foster's because of all the great thing I've read and hoping to make my signature fondant.
Thanks all for your help.
Sheila

Carefully wrapped, it can be stored on the counter. As long as it doesn't dry out, it will last a long time. I use two layers of plastic wrap, on of foil, and put it in an airtight container. Fondant can dry out very quickly on the outside, and you can't need that back into the fondant.

I have a question about fondant cakes. I made the cakes on Sunday and began decorating them. This is a topsy cake and I am keeping in the refrigerator when I'm not working on it. Will it keep until Friday or am I going to have to start all over in a few days? I didn't even think about the possibility of the cake drying out in that 6 day period.

I just made this fondant for the first time on Sunday morning. I wrapped it in plastic wrap (brushed with oil) then put it in a ziplock bag. I had it in the fridge for a few hours, but I took it out a couple hours before using it that night (I know it says to let it rest for longer). I have a fist sized chunk left over just wrapped in the plastic wrap and sitting on my table, but it looks fine. I don't really care for fondant, but I like how it tasted over the buttercream.

I made this fondant last week for a cake. It's really easy to make. I wrapped it in saran wrap (several layers) and left it on the counter for 24 hours. The first half of it that I used was easy to work with and great. For some reason the second half tore and I had a horrible time. I finally had to go to walmart for wilton. (agh) It's the same batch that was in the same conditions so I don't know what happened. It might have been the heat and humidity down here. But I liked how it covered the first layer so well that I'm going to try and make it again tomorrow! So I hope it works out for you.

This is the fondant that I use now. It's so much easier to work with and tastes better too (not as sweet as MMF) The best time to use it is after it has rested for 24 hours. I've had it well wrapped and on the counter for 2 weeks and it still worked out fine, but was just a little difficult to work with.
I figured if it's wrapped and stored well, it will last for a long time just like the Wilton wrapped fondant.
I have noticed that humidity and heat does affect how easy it can be to work with though.

I can't find the fondant recipe by Michelle Foster. Can someone tell me where it is?

Here ya go

http://forum.cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html

I was spelling Michele wrong (Michelle)

I'm also making this fondant soon and would like to know where glycerin can be purchased at? Also, I remember reading that there's a kind you shouldn't get because it's for soap making??

Wilton has glycerine. I buy mine at Michael's. Probably other cake decorating supply companies have it as well. The michaels bottle is quite small and you need 3 Tbsp (I think) for one batch of fondant, so I'd probably buy one bottle for each batch you plan to make. You might be able to buy it at a drug store. My guess would be that glycerine is glycerine and it shouldn't matter what you plan to use it for, although maybe if it were intended for soap, it would not be food grade? If I found it at a drug store, I would just check with the pharmacist to make sure it is safe to consume.

Oh my goodness, so the gelatin is NOT Knox brand unflavored?? That's what I was planning to use??

I always use Michelle Foster's recipe. It is always humid here! So I don't know what it would be like to make it without the humidity factor.

I love the recipe. I never refrigerate it. I always let it sit for at least 24 hours so the powdered sugar can set up. I never refrigerate fondant cakes because the humidity causes it to sweat so much there are drips and "rivers" running down the cake, a lesson I learned the hard way.

I have kept left over fondant double wrapped and in an air tight container on the counter for weeks and had no problem with it. Sometimes it tough/dry but I either heat it in the microwave for 5 seconds or knead in some Crisco.

I purchase my glycerin online (a large bottle) and my gelatin in bulk since I used them up.

HTH

OK, thanks for letting me know Knox is fine to use...thanks to everyone for their very helpful information.

One thing I noticed is that the recipe says three packages of gelatin = 6 tsp, but on the package and when I measured it out, one package = 1 tbsp = 3 tsp. So when I made it, I went by the measurement and used one package for a half batch. Anyone else notice that? Would it have been better to use more gelatin? I thought it turned out great. Maybe gelatin is packaged differently in the states.

It is better to measure it. The packets are very inconsistent in the amounts. They are only off by a little bit, but this can make a big difference in the consistency of the fondant. A little too much can make the fondant into a large rubber ball.

Michele