Does Fondant Need To Nap???????
Decorating By tonimarie Updated 1 Oct 2007 , 11:33pm by springlakecake
I've read that MMF needs to be made a day ahead of time to rest, does anyone know why? What if I don't let it rest, will it still work? I'm wondering because when I first make a batch it is so soft and pliable-easy to work with and after I let it sit for a day it is SOOOO stiff and hard to roll out. thanks to anyone who has an idea!
I've had exactly the opposite to happen. I mean when you make it, it seems like you should be able to use it that day, but if you try to roll it out right after making it, you'll see why it's not such a good idea. It just wouldn't do right for me. It's always better the next day. And if it's stiff the next day, nuke it for a couple of seconds and it'll be soft and easy to use.
Most fondants do require a day of rest as it were to allow for the gluten strands to set up more thoroughly. That's what causes it to thicken up. Then knead the heck out of it with shortening to break up those strands and you will have a fondant with good structural integrity which is what you want. Hope that made sense! 
I prefer to make it the same day I am using it. I find it seems a lot easier to work with very fresh. I have let it rest enough for it to be cool though.
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