A Couple Of Fondant Questions

Decorating By Ptb Updated 19 Sep 2008 , 2:55am by kimberlina25

Ptb Posted 18 Sep 2008 , 11:33pm
post #1 of 2

1. How far in advance can I make them? Do they dry out, or need to be dried out?

2. Do I need to store them specially?

3. How do I get them to stick to the buttercream icing (which is what I am covering the cake with)?


Thanks guys. I took cake classed a couple of years ago but have not touched fondant since. I have forgotten what they taught me.[/list]

1 reply
kimberlina25 Posted 19 Sep 2008 , 2:55am
post #2 of 2

1.you can make fondant a couple weeks ahead if need by, just keep it in an an airtight container.
as to "do they dry out or need to be dried out" do you mean a fondant accent to put on the cake? if so, if you keep it in the air, yes it will dry out. i prefer to make accents ahead of time and let them dry out, find them easier to work with, but it is a personal preference if you dry them out or not.

2.just in an airtight container (if you want them to harden)

3.just add a dab of buttercream to the back of your accent and hold press onto your buttercream cake for a few seconds, if your accents are big or heavy, you might want to try some royal icing instead to "glue" them on, its a little stronger.

HTH!

Quote by @%username% on %date%

%body%