i only use fondant for accents so it takes me a while to use up a package. how do you guys store your fondant so that it doesn't get crusty or is there a way to bring it back from the crusty state once you've gone there?
I have a Food Saver and my fondant is packaged in there and then put in the freezer. When I need it it's brought out to come to come to room temp. Most of the time though I nuke it at 15 second intervels
I also use the food saver to keep my fondant pliable, however I dont freeze it. Do you think it is better to freeze it?
I dont fre it either
I divide my gumpaste in small balls (enough to use for a cake) and wrap it in plastic, then zipper bag and in a airtight container. I then place it in the fridge. My gumpaste once lasted 6 months like this.
Im sure it would work for fondant as well (maybe not for that long period)
hmm I dont even refridgerate mine .. I have it in freezer bags sealed with my food saver, and then I simply put it where I store all of my other cake decorating supplies. Is it supposed to be refridgerated? It isn't in the stores but I dont really know that much about it .. I hardly ever use fondant/gumpaste.
thanks Liis, glad I wasn't doing anything wrong!
I make my gumpaste with fresh egg white, so thats why I refrigirate it, I suppose it depends on the ingredients in the US
Cakerator, Like you, I use so little of it. I have some old Wilton fondant that I use to practice with. I found that the Wilton after a long period of time gets so hard,cracky and so on. I started using Choco-Pan or Satin Ice for my decorations and don't seem to have those problems. I would like to know how long candy clay stays fresh.
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