I have a wedding on Sat, and the bride's cake is fondant covered. I have some time today where I could start making the fondant, but I have never made MMF where is rested for more than overnight. I don't want it to get dry or weird or anything. Anyone have thoughts on this?
It will keep, well wrapped, for a week on the kitchen counter. If you're keeping it longer, freeze it (wrap the ziplock bag in foil to really keep freezer taste out). When you freeze fondant, if it gets a little dry or crumbly when you thaw it out, knead in a tiny bit of crisco.
Today sounds like a great time to make the fondant for a cake due Saturday.