Cake Pops And Fondant Cupcake Toppers .. How Far In Advance?

Decorating By newhere2011 Updated 26 Jul 2011 , 3:09pm by SteveJ

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newhere2011 Posted 26 Jul 2011 , 11:28am
post #1 of 2

I'm sure this question has been asked already and i apologize for the repeat!

I'm making fondant cupcake Toppers and cake pops and wanted to get a head start on them so I was wondering how far in advance can I make the Toppers and cake pops? Also, what is the best way to store them? One last question, does anyone have any circus cakepop tutorials? Thanks!

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SteveJ Posted 26 Jul 2011 , 3:09pm
post #2 of 2

i baked a Madeira cake a few weeks ago on a Thursday night. i kept the cake scraps and made cake pops out of them on the Sunday afternoon (sticking the cake crumbs together with yogurt and fromage frais) but i covered mine with chocolate and not fondant i'm afraid. i was still eating them almost a week later (i think the last one was devoured on the following saturday!) and they were still fine! i think the limiting factor for me would have been the use by date of the yogurt. i stored mine in a cake box (on the kitchen work top; so at room temp). i guess the air-tight coving of chocolate keeps them edible for longer!

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