Hi CC bakers. Hoping you can help.
If I want to frost my cakes with either SMBC or cream cheese frosting and then cover in fondant - how do I store it? I know that I have to refrigerate SMBC and cream cheese, but I also know I can't refrigerate my fondant without it melting.
I'm confused as to how to store it? I would like to make it a few days in advance.
Thanks in advance
Why would your fondant melt? If it is homemade, you may want to ask members that use your recipe.
Fondant will be ok in the refrigerator. Cream cheese must be refrigerated, but SMBC, cooked to above 160 degrees, can stay out for awhile.
Thanks for the reply. I am in the UK and we don't tend to make our own fondant - well, at least I don't so I use a good shop-bought one. It melts in the fridge when it's in there too long........
If you are in a humid place, there are steps you can take to keep you fondant from getting glossy, but it shouldn't melt at all.
Sorry, maybe I'm not clear - it doesn't melt, it goes sticky and shiny....not sure what to do with it when it goes like that??
You just wait and don't touch it - it will dry up on it's own