Fondant Covered Cupcakes

Baking By mezmeriize1212 Updated 7 Jul 2014 , 10:44pm by Relznik

mezmeriize1212 Posted 1 May 2014 , 2:46am
post #1 of 8

AI'm making fondant covered cupcakes for an event and would like the fondant to stay soft. How far in advance would you say I can make them without having the fondant get hard?

7 replies
mattyeatscakes Posted 1 May 2014 , 7:41pm
post #2 of 8

AYou mean not just fondant cupcake toppers but the whole cupcake top covered in fondant? Like domes? If so, you would have to cut the fondant to size and cover the cupcake right away to get the curved/dome shape of the cupcake. If you cut the fondant too early it will dry and crack once you try to add them to the cupcake to confirm to its shape. I hope that makes sense :) good luck! :)

mezmeriize1212 Posted 2 May 2014 , 2:29am
post #3 of 8

AYes the whole cupcake covered with fondant. And I didn't mean if I can make just the fondant dome ahead of time, I meant the complete final product. I usually do my baking 3 days or so before it's due, so I wanted to know if the fondant will become really hard if done at that time, or if I should do it the night before it's due.

mattyeatscakes Posted 2 May 2014 , 4:03am
post #4 of 8

AOh! Sorry, my bad! :)

For cupcakes i bake them a day ahead as they tend to dry out quicker than cakes. I just did cupcakes covered in fondant for my daughter's christening and did them a the day before. Baked, filled, covered with fondant and decorated the same day. I store them in big cake boxes. They were fine the next day :)

claire70 Posted 23 Jun 2014 , 10:25am
post #5 of 8



I have a similar question.

I want to make cupcakes covered with fondant for my daughter's christening

but I am afraid that they will "sweat" if I store them in individual cupcake boxes.


Should I leave them in open air till they dry? or they will dry too much?


Please note that I will use jam to glue fondant on the cupcake.


Thanking you in advance.

Relznik Posted 23 Jun 2014 , 1:43pm
post #6 of 8

I only ever make cupcakes the day before they're needed.  No earlier.  If they're not needed until the evening, then I bake on the day.  Cupcakes dry out a lot quicker than larger cakes.


Is this the sort of thing you mean...?


If so, baking the day before and then covering with fondant is fine.  The fondant may 'skin over' but it certainly stays soft enough to eat.


Red and gold Valentine's Day cupcakes... Light and fluffy vanilla sponge cupcakes, filled with a vanilla buttercream and then topped with sugarpaste.



The customer asked for red and black cupcakes with hearts.


For a bridal shower / hen night party.


2 dozen vanilla cupcakes filled with vanilla buttercream and topped with a sugarpaste disc.  Half with an edible image and half with a hand-cut logo.

bakingsupermum Posted 4 Jul 2014 , 6:19pm
post #7 of 8

AWhen you store them - do you store in fridge or room temp? I find that the cupcakes dry out ridiculously fast if stored in fridge.

Relznik Posted 7 Jul 2014 , 10:44pm
post #8 of 8

I never store any cakes in the fridge.


Always at room temp.


But then, I'm in the UK.  We get, like, 3 days of summer! :-D:wink::P

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