No, No, NO!
Wendysue, looks like we had exactly the same experience, LOL.
Warm fondant just turns to a mound of soft mush. Ditto for trying to dry it in a food dehydrator.
Best suggestion is to use gumpaste for things that need to dry in a hurry. I know, I know, hindsight is 20/20.
I made the handle and spout on Monday and that's just not long enough. It's mostly firm, but considering the position it must keep on the cake I'm concerned. I only had it in the oven long enough to see that it was soft to the touch. Now it's in the refrigerator. I think I'll keep it there until pick up time. It will surely be more rigid that way.
Wonder if I could stick it in the freezer?
I have dried fondant in the oven two different ways. The first is to turn the oven light on and place your fondant in the oven and keep the light on as the heat source to dry your fondant. The other is to turn the oven on low until it is barely heated and then turn it off. Put your fondant in the oven and shut the door to let it dry. (This should be used only if your oven light will not stay on when the oven door is shut.) If you have an old gas oven with a pilot light, this may be enough of a heat source to dry your fondant, just place it far enough above the heat source, so that it does not get too warm and melt.
These methods can also be used to dry royal icing and color flow. But be aware! Make sure that you remove your items before preheating your oven to bake or cook.
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