Hi! I'm getting ready to attempt rolled fondant (Fondarific) topped cupcakes. I will top the cupcakes with a thin layer of buttercream and put the fondant on top of that. I'm not sure what to expect after that... will the fondant layer get hard like royal icing, or will it stay soft? How should I store them... in an airtight container at room temp or in the fridge?
Are there other things I can attach the fondant with besides buttercream? Any other tips?

Thanks for the help!

Maria

I used pipping get to glue the fondant to the cookie. I stored them in a container. I used a texture mat to texture the fondant then cut it then placed it on the cookie. The fondant won't dry like gumpaste but it won't be as web as when you first roll it out. I used Satin Ice fondant!

I think for a cupcake and fondant that one should go for flavor, flavor, flavor. After all there won't be much icing. I'm thinking either MMF or the fondant with white chocolate in it.

Be sure to post photos and let us know how you liked the process. I am so curious to try this myself.

OK, may I ask how a person then eats this cupcake? I have never done a fondant cake nor eaten fondant so I am trying to picture this....is is something a person bites into as they would eating a cupcake or does it get pulled off and then eaten?
Sorry if this seems silly but I truly don't know!

... this is kind of what I was thinking of doing, except without the extra fondant flowers on top. I wanted a simple, smooth surface, maybe with some embossing on the fondant. do you think the fondant would slide off when someone went to eat it? I hope not!

I just realized the question was cupcakes and I answered about cookies! Sorry!

that's fine... I was thinking of doing this on cookies, too!

that looks like it was the thined out fondant and then dunked in....not actually rolled out.

okay... these I'm for sure are rolled fondant topped... do you think it will slide off?

I think it depends on how they are fastened. In the book Planetcake they show how to cover cupcakes with fondant. They put it over ganache and use a simple syrup to act as a glue between the fondant and the frosting. So keep that in mind when you plan your cupcakes.

The fondant will be like it normally is on cake - a little crust, but soft inside.

Most people use bc to attatch, but you could use piping gel or heated jam.

Only store them in the fridge if there's a perishable filling, bc usually isn't. I'd store in an air tight box, will keep the cakes fresher.

You eat the fondant on the cupcake, it won't slide off.
xx

thank you! these tips will really help!

Maria

When I have covered my cupcakes with fondant I have used MMF, because it tastes much better then regular fondant. In addition, I have stored the cupcakes in my fridge by a few hours before I'm serving them I have taken them out so the fondant is alittle soft. I have attached the MMF to the cupcake by lightly frosting the cupcake with regular canned frosting. I've posted pictures of two cupcakes I've done that were covered in MMF fondant. Hope this helps!

Fondant in airtight container will absorb the moisture from the cake and go limp (droop). Not a pretty sitght!

wow, your cupcakes are super cute!
so you stored them in the fridge before serving and took them out a few hours before serving? were they in a covered container? does keeping them in a covered container affect the fondant?
what is really the best way to store these if, for instance, you get them done about 24 hours before serving?

thanks! Maria

Thanks! I don't store them in an airtight container. Usually I just put them in a lid of a card board box or on a cake board and put them in the fridge. I have heard that you do have to be careful that your fridge doesn't spray water or mist because that will make the fondant turn soupy. If the fridge does you could just put plastic wrap over top of them and they should be alright. Yea I just took the cupcakes out of the fridge a few hours early and they were fine. People ate the fondant and said that it was chewy. If I have finished a cake or cupcakes covered in fondant 24 hours before hand I typically put it in the fridge and they seem to be fine as long as I give them time to "thaw". If you don't use perishable fillings you can leave them on the counter in a cake/cupcake carrier and they will be fine as well.