Freezing Or Refrigerating Fondant?
Decorating By nadsquad Updated 24 Aug 2007 , 6:28am by Erlyns_Treats
Hello everyone!
I have a cake ready to be decorated for a wedding next week. I'm planning on using Marshmallow Fondant on Buttercream.
Can I put on and decorate the fondant a full 6 days before the event?
I usually freeze my cakes before an event - will the fondant freeze and thaw well? ... if so, how do I do it?
Is it better to simply refrigerate the whole thing? Again, how should I do this?
Thanks!
My Wilton instructor said that you don't need to refrigerate the cake with fondant on it. I've done it before and it didn't stick well on the sides so I've stopped refrigerating mine. I've also been told that since there is so much sugar in the BC and fondant that the nasties that make you sick won't live in it. I've also heard that once you place the fondant on the cake it seal in the freshness and seals out microorganisms.
I've always refrigerated my fondant cakes (usually Satin Ice), and never had any problems; in fact, I never leave them out...opposite of everyone else, it seems. I find they travel best when they're chilled nice and firm.
I have low humidity here, though, too...
In my past exp the thing i have notice with refridgerated fondant cover cakes is the fondant sweats when brought back to room temp and my fridge seems to dry out the cakes but when i leave it in for a day or so it seems to work fune. HTH
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