A Few Questions About Fondant
Decorating By springlakecake Updated 21 Jun 2006 , 4:07am by fronklowes
I am getting geared up to try fondant for the first time-MMF-Anyway, I have a number of questions-I hate messing things up, so I like to have as much information beforehand.
1. how long before an event can you cover a cake with fondant, will it dry out?
2. When making fondant accents is it preferable for them to be hard (how long does it take to dry?) Would you eat the accents if they were hard? I was thinking of doing a version fo the Layette On 'em cake from the 2006 wilton yearbook, I didnt know if the little pieces should be dry or recently cut.
3. If the accents can be soft, can you cut them out ahead of time and keep them in an airtight container?
Thanks for any help!
You can cover a cake with MMF about two to three days in advance and still have a nice taste.
I pulled out my yearbook and looked at the cake you're talking about. The only decoration that really needs to be dried well is the topper. I would give it 6 hours to dry ( actually, I would make it the night before and just leave it on the counter to dry overnight). The rest of the pieces can be cut and placed directly on the cake. You might let the buttons dry on the counter for a couple of minutes first to let them firm up a bit, depending on how wet or dry your fondant is.
If you need to do the pieces in advance, simply cut them out and place them on a sheet of Glad Press'n'Seal, then place another sheet of press'n'seal on top and trace around each piece with a toothpick. This will make a good airtight seal and keep your pieces pretty moist. When you're ready to pop them on the cake, just peal the plastic back on each piece as you need it. You could use dried pieces on the cake, but they may crack if you try to mold them to the curve of the cake.
In answer to your question about whether or not someone would eat them dry or soft, really, it's personal preference. I like MMF both ways and so does my family.
Quote by @%username% on %date%
%body%