How long can I store it? How should I store it? And what is a good brand?
I am a total novice when it comes to this, since in my country we didnt use it for cakes at all a few years back. Our cakes wasnt meant to look like work of arts but look like they would taste good and much simpler.
So any help would be good, I have two years to figure out how to do it.
i don't know officially how long you can keep fondant -- maybe six months although i know i've kept some longer -- probably just use it for dummy cakes or something - i have always kept mine room temp but i have friends who freeze theirs --
i like satin ice -- the massa fondants from albert uster are nice -- more expensive but you use less --
what climate are you in, cp? that might be a factor in choosing the right one -- doubt you could go wrong with the massa ones and they used to send samples too probably still do so checkon that too
i'll getcha a link, brb...
and this kind
I am on a highland plateau, it is isnt that high up but it is most often moist and very seldom bone dry and it is about level with Aberdeen but well in Sweden. So 3 months summer if we are lucky and rest is rainy and if we lucky snow.
I will check Amazon.co.uk because then I dont have to pay extra tax.