Fondant Help

Decorating By ranidae Updated 10 Sep 2014 , 1:14am by pucina

ranidae Posted 17 Aug 2014 , 12:29pm
post #1 of 6

I have made a few cakes with fondant and was wondering how to store it? How far in advance can it be made ahead? What are some good frostings to use with it. I have a cake I make with chocolate mousse, but can't do it with the fondant? Could it be stored in the refrigerator? I would appreciate any other tips that you think would be helpful. Thanks.

5 replies
pucina Posted 22 Aug 2014 , 12:30pm
post #2 of 6

AYou can refrigerate it or freeze it but generally you can jist leave it at room temperature. The frosting that work for me are buttercreams and ganach. Everything else makes the fondant look like its going to melt. You can use your mousse recipe as a filling and frost it with ganach or BC. I personally purchase my fondant. I used to make it but it is too time consuming for me. I always keep my fondx or wilton fondant at room temp.

LizKatherine Posted 24 Aug 2014 , 8:02am
post #3 of 6

^this. But i don't keep mine in the fridge or freezer, maybe only if I'm not going to be using it for a long time. It would be so hard to roll out – if you do this, give it a nuke for 5-10 second intervals and add some crisco or butter to get it moist. Since I use it almost every day, I store it at room temp in a cool, dark place. Cabinet works fine. Just make sure to wrap it really well in plastic wrap so no air comes through. 

ranidae Posted 24 Aug 2014 , 12:17pm
post #4 of 6

I am wondering if I can refrigerate the cake after it has been covered with fondant. I have generally heard no but I have heard a few people say they do so I am not sure at this point. Thanks for all the other helpful tips too.

LizKatherine Posted 24 Aug 2014 , 3:11pm
post #5 of 6

Quote:

Originally Posted by ranidae 
 

I am wondering if I can refrigerate the cake after it has been covered with fondant. I have generally heard no but I have heard a few people say they do so I am not sure at this point. Thanks for all the other helpful tips too.

I am like you, still wondering. Some people say yes, some say no. Here's my thing: if I use buttercream over the fondant, I will set it in the freezer (if there's space lol if not the fridge) for 30 mins max to let the buttercream set. My house temperatures are all over the place, sometimes it is cool sometimes warm. I don't want to risk my buttercream decorations getting droopy. My cake has always turned out fine. The fondant has never cracked or anything, I use mmf. 

 

If the cake is just straight fondant, i might put it in the freezer or fridge depending on how I feel the fondant is working. Maybe for 10 minutes, but I really don't feel it necessary most of the time. I just leave it in a cool area of the house. 

pucina Posted 10 Sep 2014 , 1:14am
post #6 of 6

AOk so i have struggled with this as well. Almost all of my cakes have perishable fillings and have to be refrigerated. I have found that if you put it in a pastry box before placing it into the refrigerator it prevents the sweating once taken out.

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