I have a 12-inch, 6 1/2” tall wedding cake that I need to make lots of burgundy fondant rosette ruffles for. Here is the problem. I’ve done this before, but I bake my cakes the morning before the event date and decorate the cake all day in order to ensure freshness. I’m trying not to have to work all night and eventually run out of time because it is a 4-tier cake and the rest of the tiers have time consuming decorations as well. When I’ve done this with previous cakes, a tier that size has taken me 5+ hours, and I worked up until the last minute on the ruffles, and the cake had no time to sit in the fridge and solidify. Plus, I didn’t make the ruffles as full as I would’ve liked because of times sake. Is it possible to make the fondant ruffles (already thinned and everything) completely ready to put on the cake, a few days or a week ahead of time, and store them rolled up in ziploc bags and not have issues with cracking or elephant skin? I have rolled up fondant ribbons for borders for cakes that I am stacking on-site, and stored on ziploc bags for a few hours before delivery and not had a problem, but I don’t know if it will last days or a week. Please let me know if you have had any experience trying this out. Particularly thinned fondant or fondant ruffles that have to be reshaped when placed on the cake. I have made a monogram plaque that is going on the side of a cake ahead of time, but nothing to this scale.
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