How long does fondant (just fondant, tightly sealed) last in the fridge?...

I don't think it should ever be stored in the fridge....? Wrap it tightly in plastic wrap, then put it in a ziploc bag, squeeze all the air out of it, then put it in a cool dark cupboard. It should last for months and months I believe.

yes! zespri is right. don't put it in the freezer...
Wrapped in plastic it lasts pretty long.
just make sure you take the air out.

I keep my unused fondant in the freezer, like I do my left over icing, etc....When I need some, I just pull it out, let it thaw, use what I need and then stick the rest back in the freezer!! Works everytime for me!! Now I have started using MMF but I have done it with Satin Ice before as well.

Oh good.....I have been wanting to find out about freezing fondant after someone commented she used her frozen fondant scraps to cover her boards. When it has thawed, do you have to do anything to bring it back to it's former glory? What about buttercream, just give it another beating?

Fondant & butter cream both freeze (and thaw) just fine. I put my left-over butter cream in an air-tight container and pop it into the freezer. I take it out several hours before I want to use it, let it come to room temperature and give it a good beating and it's as good a new.

When you want to use the fondant, take out what you want, either let come to room temperature or pop in the microwave for a few seconds until soft, knead well and you are ready to go.

Don't freeze royal icing.

Awesome! Thanks for that langranny

There you go NJMommie, while I've never heard of anyone using the fridge, you can freeze, or keep in the cupboard. I've had some wrapped and ziploc'd for months and months now, it's still good. It's just leftover colours that I use to practice modelling with.

I freeze RI all the time, keeps it fresh. I don't freeze or refrigerate my fondant, I just keep it on the shelf tightly wrapped and it lasts a long time.

I've frozen RI before and it's come out fine. In my bear cake the RI scroll work was from frozen RI.

I've also frozen ganache, IMBC and cakes.

All have come out great, you just have to make sure they are well wrapped/bagged.