Do not refrigerate the fondant. The humidity will ruin it. It can be frozen. When ready to use, just let it come to room temperature on it's own. If you try to quick thaw it in the microwave you will crystallize the sugar and possibly burn yourself. It can be frozen repeatedly.
HTH
Michele Foster
Thanks,
Question: I have a fondant wedding cake due Sept. 1st, so I'll be working with the fondant the last week of August, which around here can be quite hot and humid. If humidity is a problem in the frig and it may well be humid weather-wise, how would I store the cake until setup on Saturday?
I made Colette Peter's recipe and here is what I've found. I live in a very humid area and on days that it is humid, the fondant is soft and I have to knead in more powdered sugar. Once it gets on the cake though, it is fine. After it "sets up" on the cake, it holds up well. The issue is just in the rolling out. I always make it several days to one week in advance.
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