OK, so I tend to break off more than I need when I use fondant. I have bought a big box of the stuff and it is really pricey as you guys already know. What I wanted to know is what do you do with leftover fondant that you cut off from the sides of the cake. I have enough leftover to cover another entire cake. But, until now I have just been throwing it out. Do you do the same, or do you keep it. And what if it's coloured, would it still be alright to keep. How would it be stored?
I know that's a lot of Q's but I'd appreciate any ideas, I'd like to stop throwing money away.
I know a lot of you would think don't cut so much off, but I'm scared that if I cut less than I need and colour it, then when I need some more the colour will be different.
so long as scraps are free of BC undercoat and crumbs -- store for future use.
store in as airtight container as possible -- usually wrap tightly in plastic wrap and then into zip lock baggy w/ air squished out (and if you have one of those vacuum sealers -- use that) store in cool, dark place. store colors separately from each other.
i usually use the scraps for accent and detail work.
recolor it too (ex. yellow becomes green or orange, etc.)
Same here (so even in Holland we do the same 
). But I have to say that after a lot of cakes my calculating the amount I need gets better 
But yes most of the times still leftovers, and if they are clean, I store them and use them again, mostly, just like the others say, for decoration.
Yep, save it all!! Too expensive to throw away.
If it gets hard, just pop it in the microwave for just a few seconds. I didn't believe you gals/guys on here when you said to do that, thought it would make it harder, but I did it and it worked like a charm! Make sure it's only a few seconds....I have a sugar burn to prove it only takes a few!
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