Michele Foster's Fondant Recipe Question

Decorating By CakeInfatuation Updated 15 May 2008 , 2:26am by Sugarflowers

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CakeInfatuation Posted 13 May 2008 , 2:00am
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I'm preparing to make this recipe for the first time. But before I make it, I have a couple questions. (This is my first attempt at making fondant of any kind).

How do you store it and how long can it be stored?

If I cover a cake in this fondant, can I freeze it and will it thaw properly?


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playingwithsugar Posted 14 May 2008 , 9:59am
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The best person to ask is Michelle Foster. She is sugarflowers here on CC. Send her a PM.

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Sugarflowers Posted 15 May 2008 , 2:26am
post #3 of 3

My fondant recipe can be stored at room temperature for a least a month. It should be wrapped 2-3 times in plastic wrap and then placed in an airtight container. I like to use plastic tubs, but zipper bags will work as well.

As for freezing and thawing, this stuff is great. It will be good for at least a year with multiple freezings and thawings. Just let it come to room temperature on its own (don't nuke it). Getting it out the night before works really well.

I honestly don't know about a cake covered in fondant being frozen and then thawed. I've never done it. Maybe someone else here on CC would have a better answer for you.



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