I'm making my first wedding cake in fondant. I was wondering how long it's possible to keep a cake that's been covered in fondant sit out on the counter until the fondant becomes hard and unappetizing? How many days in advance do all of you cover your cakes? I know I won't have to worry this time since I'll be covering the cake on Friday and the wedding is Saturday, but I'd still like to know for future reference.
You know, I've always wondered this myself. I don't use fondant, I use Pastry Pride but I see the shows on TV where it takes them days to make a cake, yet when they cut into it, it looks soft. I'm curious now...
I'll be the least experienced person to answer this question. But I do sell fondant covered cakes and wedding cakes and make all family wedding cakes.
When I was deciding on fondant brands, I tried them all. I made box mix cakes and covered them just to see how they each were different. Like every new ecorator, I would leave my creations on the counter, one time for a month.
Obviously the cake wasn't deteriorating. All of the cakes kept their moisture as edible over the week except the Wilton. The brand I chose also happened to stay soft the longest, Fondarifif/Duff's.
I only cover with fondant about 12 hours before the event because I have scratch cakes that many times have perishable fillings, but I do know the fondant lasts longer than the cake. I do box my tiers and cover with the large size plastic wrap, many time then to the refrigerator. No problems.
Hi, I made my own wedding cake and covered each of the 3 tiers in fondant about 1 week before the wedding because I was also piping a lace pattern on the fondant in RI. The cakes were fruit cakes which obviously keep longer than other types of cake - but the fondant was fine, it does harden off a little but not like RI. HTH