I'm sure this question has been asked already and i apologize for the repeat!
I'm making fondant cupcake Toppers and cake pops and wanted to get a head start on them so I was wondering how far in advance can I make the Toppers and cake pops? Also, what is the best way to store them? One last question, does anyone have any circus cakepop tutorials? Thanks!
i baked a Madeira cake a few weeks ago on a Thursday night. i kept the cake scraps and made cake pops out of them on the Sunday afternoon (sticking the cake crumbs together with yogurt and fromage frais) but i covered mine with chocolate and not fondant i'm afraid. i was still eating them almost a week later (i think the last one was devoured on the following saturday!) and they were still fine! i think the limiting factor for me would have been the use by date of the yogurt. i stored mine in a cake box (on the kitchen work top; so at room temp). i guess the air-tight coving of chocolate keeps them edible for longer!