Hi everyone,
This is my first post, but I've been enjoying lurking for a few months! What a terrific source of information and ideas you all are.
I am making a buttercream-iced cake with fondant leaves (applique style) for delivery this week. I'm going to deliver the cake frozen, for various logisitcal reasons. Is there any reason I can't freeze the fondant leaves? Will freezing and then thawing the leaves do them any harm?
Thanks in advance!
RuthWells
Hi and WELCOME TO OUR ADDICTION!! I personally have never froze anything from fondant.. My thought on this would be, if you have them shaped a certain way and want them to keep their form.. I wouldn't freeze them, I would think moister would build up on them during the thawing process and well we all know moister can be a demon to our cakes and our cake piece.. Just my thought..
Can't wait to see the cake!
I don't usually freeze mine esp. now that it is cooler..freez 
I should probably have been more clear, I have to deliver the cake Friday morning (so it has to be finished Thursday night), and won't be eaten until Sunday. If I place the leaves on the cake and then freeze it, I'm guessing they'll probably flatten out a bit (from moisture), but other than that I think they'll be okay.......... right?!
I don't think freezing them is a good idea. Boyd tried making some fondant cherubs like mine and he froze them to get the out of the mold. He said they were a bit sticky.
Princess
Freezing or even refrigerating some types of fondant, does cause it to slime. Some fondants hold up better to refrigerating. But freezing tends to make thinner decorations slime out, they get very sticky and mushy, particularly if they are thinner applications. The fact that they are on buttercream will also tend to make them absorb some of the grease from the buttercream as they defrost.
Hugs Squirrelly
Thanks for all of the great input, everyone. Darn it. Back to the drawing board!
Well, you could make up the decos ahead and store at room temperature. Bake up the cake ahead and freeze. Make up your icing ahead. Then put it together the Wednesday if you have to or Thursday and it would still be fine for the Sunday. Lots of us do this and the cake is still good! I would wait until the last minute to put the fondant decorations on the buttercream. Sometimes if left on buttercream for longer than a day or two, they tend to get a bit slimey from absorbing the grease. I usually let the decos air dry for a week or so and only place them on for about 24 hours ahead. Somewhere between two to three days, there can be a bit of breakdown from the grease. Will still look fine, just feels a bit slimey and decos will fall apart if you remove them to cut the cake.
Hugs Squirrelly
I use IMBC, so I'm not too worried about lots of grease. However, having thought it over a bit, maybe I'll go with leaves made of candy melt instead of fondant. Might be a little easier all around.
I never hesitate to freeze buttercream-frosted (and decorated) cakes. I often freeze a cake overnight to protect the piped decorations prior to transporting. Timing is usually such that the cake has plenty of time to thaw (usually in my office) before being eaten by co-workers in the afternoon!
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