How long do fondant shapes last

Homemade fondant takes several days to fully harden but can be solid enough to build on within 24 hours. Easy Make-Ahead Cake Tips Unfrosted cakes : Keep at room temperature, tightly wrapped in plastic, for up to 2 days, or freeze for up to 2 months.

Thaw before frosting. Frostings and fillings: Refrigerate frosting in an airtight container for up to 1 week. Torn or Cracked Fondant that is rolled too thin or too thick can cause issues such as tearing and cracking. If the fondant is too damaged to repair, it is best to take it off and use a new piece.

Do not wet your fingers with water, as this will cause the fondant to melt and tear further. Before applying fondant , a "sticky" surface should be applied to the cake which will help the fondant adhere to it.

Many spread a thin layer of buttercream before laying out the fondant. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. To store a whole fondant cake, cover the cake with plastic wrap and keep it at room temperature for up to 3 days.

If your kitchen is hot or your cake has fillings that need to be refrigerated , wrap the cake in plastic and put it in a corrugated cardboard box.

Keep the decorations in an airtight container or a resealable plastic bag. Once you have the fondant decorations wrapped, set them in an airtight plastic or glass container to store them. You can also use a resealable plastic bag. Put the lid on the container to preserve your decorations.

If you are not going to serve your cupcakes the same day, it is best to store just the fondant cupcake toppers in an airtight container until the day you need them. Then place them on the cupcakes up to several hours before serving. I already store the fondant in the freeze, can I still keep it for long?

Once you remove the piece from the cake , put it in a cupboard for a few days or longer unwrapped it will go hard eventually gently turn it over every so often. I hope this helps! This tip is going to save me next week! One question here, will storing them in the press — n — seal and placing in air tight container make them sweat or get sticky?

I think if you were to put them in a hot room, they would or if you froze them and then defrosted them they might condensate. I made a ton of those scrolls and they did just fine. You just have to be careful getting them out of the press n seal. I hope everything goes really well! This really helped! Thanks so much! Thank you so much for this tip! I am separated from my six year old twins right now because of Covid Thanks to you, I can be prepared without compromising their little visions of what Mommy will make them.

God bless you and your family. Amanda that is so good to hear! This is amazing… would love a tutorial and what type of structural support do you use for the tiers?

Oh thanks! Yes, I definitely need to put that cake on my tutorial list to write about! On another note, I do actually have a post on how to stack a cake where I list out all the materials I like to use. Thank you so much for the tip on press n seal. I need to make lego bricks for my grandsons cake and I was wondering how I was going to be able to keep them from getting hard, thank you, thank you, thank you.

Thank you so much on the tips you give. I would be so interested in a tutorial on a two sided cake. The one you did was really cool and different. I really liked it! Thank you for sharing your tips, tricks and talents. I was working on a large cake and had just finished the crumb coat, when I received a call my mom was unresponsive and an ambulance had been called. My world stopped.

My husband put a coat of frosting on the cake and delivered it without decoration. I was of no use. It is usually a mixture of water, corn syrup, flavoring, and powdered sugar whipped with a hand or stand mixer.

Also, it often has candy coating or white chocolate for more color and flavor. Typically, water and sugar cooked to the softball stage whipped till glossy produce poured fondant in traditional recipes. You can make cooked poured fondant recipes ahead and reheat to a pourable consistency when necessary.

In addition to that, you can flavor it with extracts or oils or tint it with water-based food colorings. Rolled fondant is practical and useful because you can shape, twist, flavor, tint, imprint, model, and form it into many decorative pieces. When covering the cake with rolled fondant, you should cool it entirely for approximately a day.

Doing this will make the cake more firm and will tighten the crumbs. That is why try to work it on a cool surface inside a cool room. Moreover, use your hands to rub a small amount of the similar fondant over the cracks in a circular motion. In addition to that, never use water to smooth out the cracks since it dissolves the fondant easily. Instead, utilize a little amount of shortening on the fingertips to fix small cracks.

Knowing how best to store the decorations is the key to keeping them looking as good as they did the day you made them. These are usually fondant cut-outs that you want to attach to the side of the cake and have them conform to the shape of the cake.

Plain fondant cutouts should stay soft for at least a day or so, often longer. Gumpaste pieces, or fondant with tylose added, will usually stay soft for at least a few hours. They will dry out faster than plain fondant so keep that in mind.

Using shortening instead will help to keep moisture in the icing. An airtight container can also be helpful for this, but the decorations will usually dry out a bit more than they will in a plastic bag because there is still air in the container. The decorations should be at least partly dry more on that later , and if you want to give them the best chance at drying properly and preventing breakage, I suggest using a ready-made gumpaste or adding tylose powder to your fondant.

Fondant on its own can be ok for some basic decorations, but adding tylose will make sure they dry properly, and make them more sturdy. This is perfect for fondant or gum paste decorations that have yet to grace a cake, or for those that have been used on a cake but that you may want to keep for another cake or to store long term.

The boxes in the photos below are from an online packaging store, and I have also used file boxes from a local stationery shop in the past as well.