How Long Can You Make A Fondant Cake Ahead (Mmf)
Decorating By yaadie Updated 18 Dec 2012 , 4:59pm by CaliRed
ok, A friends sister is getting married on July 11. she asked me to do the cake for her and I really want to do it. It will be a simple MMF cake with RI flowers. 2 tier. the problem is I am going to be out of the country from the 10th to the 15th, my high school reunion is on July 11 also. I really want to do this cake for her but I am concerned about the fondant drying out before the weekend. How far ahead do you guys make MMF covered wedding cakes and how do you store it I thought about putting it in a box and covering it airtight in a large clear plastic bag...and making it on the 8th - 9th, will it be okay exposed to the sir, or will I have to package it airtight. or regretfully decline....
I want to give her an answer ASAP so if I cannot do it, she an make other arrangements. (it is a small wedding, 50 people)
I have made cakes completely decorated in fondant and placed in the freezer loosely wrapped with palstic wrap, frozen for a week.
To thaw, remove the plastic and put it in the refrigerator for 24 hours. Then bring it to room temp, giving at 3 hours to let the condensation dry (do not touch it!).
If for some reason (humidity, rainy weather...) after 3 hrs there is still condensation, use a hair dryer to dry it instantly.
I've been out of town and had my FIL come over to move the cake from freezer to fridge for me 
The frozen cakes always get compliments! Moisture must get trapped as it's thawing, preventing a dried out cake.
as long as you don't have parishable ingredients in your cake a filling your cake will sit fine for two days. if the wedding is on the 11 and you will leave the 10 then have the cake done on the 9th, box it up and deliver where it need to go ( or to who will deliver it to the wedding). As long as you dowl it properly and box it up it should hold up fine.
thanks for the advice. everyone.
ceshell - yes, I use MMF, I only use MMF...
so. if I don't want to freeze it can I make it a few days ahead and store in the ridge...I will be delivering it to the brides sister who lives close to me as well as works with me, and she willl drive it the 2 hours to the wedding.
and if I make it on the 9th, should I wrap the box airtight??
MacsMom, what fondant do you use?? That might have a bearing on whether your technique would work for others. I am thinking you are NOT using MMF, am I right?? Your fondant always looks too perfect to be MMF!!
LOL! Thank you for the compliment 
I do use MMF as I can't afford to buy pre-made fondant and I really don't like the taste. Except for Fondarific's buttercream flavor which is the only one I buy in black if I have to cover a tier in black. It's amazing for covering a cake, but too soft for accents.
This is the recipe I use
http://cakecentral.com/cake_recipe-7351-1-Marshmallow-Fondant---MacsMoms-BC-flavored-variation.html
I always put my cakes in the fridge. I have put MMF, SI, and Fondarific in the refirgerator - there isn't a difference in how they react. I freeze leftover fondant, too. Coat the balls in shortening, wrap in several layers of plastic wrap and then inside a plastic bag.
and if I make it on the 9th, should I wrap the box airtight??
The fondant is already a pretty air-tight seal for the cake. Through accidental findings, a cake left out on the counter for 2 days becomes drier and stale tasting. But kept in the fridge, it remains moist.
In fact, the absolute best bet for a moist cake is to freeze your cakes soon after they are baked. I let my cool for about 30 mins (longer if it a large pan), then wrap ina few layers of plastic wrap and freeze. This locks in the steam and freshness. Thaw in the fridge before decorating.
but how will storing i te fridge affect the fondant, I am not so worried about the cake itself, I am concerned about the fondant...I know left out in the air, it dries out a bit...
I do bake ahead alot of times as I work full time hours 3 days a week, and I do exactly what you said macsmom I wrap it in wax paper first though then wrap in seran wrap.
I do use MMF as I can't afford to buy pre-made fondant and I really don't like the taste.<...>
I always put my cakes in the fridge. I have put MMF, SI, and Fondarific in the refirgerator - there isn't a difference in how they react.
No way! I refuse to believe it! You are trying to trick us!! 
Thanks for that info. I never noticed your recipe in there! I wonder if adding the glycerine is what stabilizes it a bit? I refrigerated a pale-colored MMF cake and it stayed shiny forever, and I also refrigerated some MMF decorations with black + blue accents and those TOTALLY ran/bled in the fridge. I have been using Rhonda's recipe, which adds corn syrup, but not glycerin.
The last fondant cake I put in the fridge had a combination of S atin Ice and Pettinice/chocolate, and it fared PERFECTLY. That was a reilief. If your recipe works just as well then I want to give it a try!
MacsMom, what fondant do you use?? That might have a bearing on whether your technique would work for others. I am thinking you are NOT using MMF, am I right?? Your fondant always looks too perfect to be MMF!!
LOL! Thank you for the compliment
I do use MMF as I can't afford to buy pre-made fondant and I really don't like the taste. Except for Fondarific's buttercream flavor which is the only one I buy in black if I have to cover a tier in black. It's amazing for covering a cake, but too soft for accents.This is the recipe I use
http://cakecentral.com/cake_recipe-7351-1-Marshmallow-Fondant---MacsMoms-BC-flavored-variation.html
Hi Macs Mom!
Just saw your recipe and was wondering why should I not use Jet Puffed? I've noticed that lately my mmf is not the same but just curious to see your feedback on the subject.
thanks!
I always put my cakes in the fridge. I have put MMF, SI, and Fondarific in the refirgerator - there isn't a difference in how they react. I freeze leftover fondant, too. Coat the balls in shortening, wrap in several layers of plastic wrap and then inside a plastic bag.
[quote="MacsMom]I freeze leftover fondant, too. Coat the balls in shortening, wrap in several layers of plastic wrap and then inside a plastic bag.[/quote]
How long does the fondant/mmf keep for? Does mmf & fondant keep the same way? Also, are we talkin' deep freeze or refridgerator freezer here? TIA
It pretty much lasts indefinitely (by that I mean I wouldn't use it after a year, lol). I keep it in my refigerator freezer. I've even thawed it in the micro from it's frozen state and it was fine.
I don't like Jet Puffed because they are rubbery. When you stir them they seem to want to form a ball and bounce away 
They probably work just as well, but Wal Mart brand is easier for me to work with.
The glycerine is added for pliability - you can cover anything! Only twice has fondant remained shiny on me: the first time was because I covered a cake that was still semi-frozen, and the second time it was raining outside, so there was a lot of moisture in the air. But the blow-dryer trick worked like a charm - instant dry.
LOVE the hair dryer trick for condensation on fondant. THANKS!!!! 
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