Total newb here (to the forums and to fondant) but I am making a carrot cake with cream cheese frosting for Easter, and I want to make a cake topper like this one:
I plan to use homemade marshmallow fondant, as it doesn't seem too complicated, but I want to know if I try to make it tonight, should I leave it out to air dry until Sunday and then put it on the frosted cake a few hours beforehand? Or can I put it on the cake tomorrow and store the whole thing in the fridge? I see a lot of conflicting information about MMF and fondant in general in terms of refrigeration.
MMF gets a bad rap because it is softer then the commercial brands It is fine to cover cakes with- I juts make it several days in advance to let it settle, and it is fine, but MMF is NOT good for toppers. If you only have MMF add tylose powder to it (about 2 tsp ) to help it stiffen. MMF is too soft for toppers by itself, they will look cute and then in one hour, it will be all droopy. And yes make that topper TODAY and let it dry out as long as you can! The thicker the fondant the longer it needs, the cute bunnies bum needs a good two days to dry through. With fondant toppers it is never too early to make them, they last forever. Good luck!