Fondant Cupcake Toppers

Baking By talentedgirl Updated 9 May 2010 , 8:46pm by brincess_b

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talentedgirl Posted 9 May 2010 , 8:12pm
post #1 of 3

I want to use a cookie cutter and cut out trains for the tops of cupcakes for my son's 2nd birthday party.

How far in advance can I do this?
Do I need to keep the fondant refridgerated until just before I serve?
Should I let the shapes dry out?
I have either marshmallow fondant or some premade (Wilton) to use for these.

Any advise or ideas are greatly appreciated!!

2 replies
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Montrealconfections Posted 9 May 2010 , 8:20pm
post #2 of 3

I've found that the main issue with drying fondant is the color fading I've made mine up to a month in advance storing them in a dry dark place (not airtight I use a wooden box) this way you'll have time to decorate your cutouts either with more fondant, RI, luster dust or edible markers. When they are nice and dry they'll stand up nicly in your cupcakes icing. I never make the MF so not sure how that dries I use Satin Ice.

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brincess_b Posted 9 May 2010 , 8:46pm
post #3 of 3

how far in advance - if you want them dried through, the sooner the better, save your self the hassel. if you want them soft, id do it at the time if you can, otherwise ur going to have to cover them in saran wrap to try and stop them drying out.

theres no need to refridgerate fondant.

should the shapes be dry? up to you - do you want them to be, does the design require it. taste/ texture wise, i personally prefer fondant not to have dried. but if they standing up, for example, drier would be better.

which fondant - makes no real difference, if ur happy to eat it, use it.

a lot depends on what the toppers will actually be.

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