Hi all. I am working on a two tiered stacked fondant covered cake that will be covered/decorated on Thursday but found out my friend isnt cutting it will Saturday evening.
How do i keep the fondant "fresh" for that many days and not dry out and harden? Is that possible? It will be in a box (brown, moving box) for all this time since they are taking it out of town.
Thanks for your knowledge!!
Also, the cake inside will be the Hershey's chocolate cake recipe...Dont know if that matters.
Thank you for posting this I was wondering the same thing.
What type of fondant do you use? I am wondering because some get harder than others.
If you keep the cake in a box you should be fine. I would not suggest making the box air tight because then the fondant will get soggy.
I'm using a Marshmellow Fondant. Does that help? And thanks about the airtight stuff, i would have wrapped the whole box. I just want the fondant to still be "soft like" when they cut it and not hard and dry...
Any other thoughts? Will this cake stay moist inside and the fondant not dry and hard?
The frosting beneath the fondant will help to keep the fondant moist, even though on the outside it might appear somewhat dried out.
Make sure that the box isn't air tight, otherwise the fondant will soften and look droopy is the best word I can describe
Thanks cai0311 & Mayo2222.
So if i just close the box but not plastic wrap it (which i thought of doing untill now) then it should be okay...right?!
You guys are the best! Sorry, I am not used to working with fondant as much as buttercream.