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I've been experimenting with MMF lately, and I've had a couple batches sitting on the shelf in my pantry for a couple weeks. Used a bunch this weekend and it worked out perfectly! So I guess you can make it ahead and use it at will as long as it isn't dried out.
I would suggest, though, that the longer it sits, the "crustier" the exterior gets, and the more kneading it takes to make a smooth, silky, usable piece of fondant.
HTH,
Odessa
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