I am making a fruit cake covered with almond paste and rolled fondant sheet cakes to be cut up and put into 3" boxes for guests at a wedding. It is a large #, over 250 pieces so it will take some time and wondered how long I can keep them in the boxes without the fondant going stale or hard.

It will probably be a week before the wedding and I plan to wrap the cut cake loosely in wax paper before putting it in the box.... would appreciate your advice.

Would I need to put a thin film of gel or egg whites on the almond paste before applying the fondant to make it adhere better?