How To Keep Fondant Covered Cake Ok For Three Days??

Decorating By Monirr04 Updated 27 Oct 2010 , 4:59pm by Monirr04

Monirr04 Posted 26 Oct 2010 , 3:58pm
post #1 of 8

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!!

7 replies
Monirr04 Posted 26 Oct 2010 , 3:59pm
post #2 of 8

Also, the cake inside will be the Hershey's chocolate cake recipe...Dont know if that matters.
Thanks again!

pag41989 Posted 26 Oct 2010 , 4:04pm
post #3 of 8

Thank you for posting this I was wondering the same thing.

cai0311 Posted 26 Oct 2010 , 5:23pm
post #4 of 8

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.

Monirr04 Posted 26 Oct 2010 , 6:18pm
post #5 of 8

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...

Monirr04 Posted 27 Oct 2010 , 4:48pm
post #6 of 8

Any other thoughts? Will this cake stay moist inside and the fondant not dry and hard?

mayo2222 Posted 27 Oct 2010 , 4:53pm
post #7 of 8

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

Monirr04 Posted 27 Oct 2010 , 4:59pm
post #8 of 8

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.

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