I am about to make my first batch of MMF. I was wondering if you can make it a day ahead of time or if you have to make it when you are getting ready to put it on your cake? Also, does it need to be refridgerated? Thanks!!
Depending on which recipe you choose, a "resting" period (up to 24 hrs.) may be recommended.
Fondant should be wrapped in Saran Wrap and then placed in a tupperware-type container.
MMF hints & tips:
Thanks JanH for the link! You've saved me yet again!!