If I am making a cake and covering it with MMF, how long would it stay fresh? I have a cake to make for Friday, but will be out of town Wednesday and Thursday. So, would I need to wait to decorate it until Friday morning, or is there anyway I could decorate it Tuesday night before I left and perhaps keep it fresh in the fridge until Friday? Any help would be appreciated!
I wouldn't put fondant in the fridge. You're liable to get a sticky mess. If you put a crumb coat on the cake, it should be fine from Tuesday to Friday. I've left frosted cakes at room temperature for days. As long as they are uncut, they stay very moist.
I don't know from personal experience, but I have read many posts on CC that DON'T recommend refrigerating MMF.
I have had no problems refrigerating Satin Ice brand fondant. I actually contacted the company and they said it was alright to refrigerate. I also know (from CC forums) that Fondx brand is okay to refrigerate. I just bought some and the pamphlet that came with it gave the go ahead to refrigerate. I guess this is more for future reference unless you happen to have either of these brands.
HTH
Thanks for the help ladies. I was certainly was hoping to be able to get it done before we left so I wouldn't be worried about it while we are away, and what might go wrong at the last minute. Will post when I have it completed.
Thanks again for the help!
You could make the fondant ahead of time. Just put a thin coat of criso over it, then wrap two layers of saran wrap then put it in a resealable bag. It'll stay good until you need it. The coat of crisco will moisten it up when you start to knead it. Hope this helps.
http://whatscookingamerica.net/PegW/Fondant.htm try this link instead, as the other does not work properly. thanks
Quote by @%username% on %date%
%body%