Cake Decorating Community - Cakes We Bake

How far in advance can you make fondant decorations? I have a jungle-themed birthday cake coming up and it has so many elements that I can't possibly leave til the last minute (animals, mostly. They are going to be realistic, not flat 2 dimensional types). I've heard that you shouldn't freeze fondant, but can I make the critters ahead and still keep them from drying out and getting rock-hard ? (My grandkids and all their friends love to eat the decorations) And where should I store them ..in fridge...or tupperware containers in a cool dry place? Any info would be gratefully appreciated. Thanks!

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I wish I had more time to be on here.  Seems like I only get to check in once in awhile.... but glad to help out whenever I can!  Hope it goes well for you!

 

Last summer i had big issues with humidity and figures. I discovered dessicant packets (those little "Do Not Eat silica gel packets) and LOVE them. To save time/be prepared for unexpected orders (usually cupcakes) when I'm cutting shapes like stars or circles for a cake, I will cut extra. I dry them and store in those "bead compartment" plastic boxes with a packet. My local cake supply store offers Cake Play's brand (they are a MUST when working in isomalt).

As for keeping the fondant stuff softer, I store in an airtight container like the Snap-Lock ones. You could also either knead some modeling chocolate into your fondant (about a 4 parts fondant to 1 part choc ratio) or just use modeling chocolate to make the animals.

Hi, Jen-

    Thanks for the tip re: dessicant pkts. I never thought of those, but it totally makes sense. We had such a weird winter here in N.H. (translation: no real winter to speak of), and now I'm curious about what the summer will bring in terms of heat and humidity. This forum has been a wealth of terrific tips. Thanks!

Jen Montalto said:

Last summer i had big issues with humidity and figures. I discovered dessicant packets (those little "Do Not Eat silica gel packets) and LOVE them. To save time/be prepared for unexpected orders (usually cupcakes) when I'm cutting shapes like stars or circles for a cake, I will cut extra. I dry them and store in those "bead compartment" plastic boxes with a packet. My local cake supply store offers Cake Play's brand (they are a MUST when working in isomalt).

As for keeping the fondant stuff softer, I store in an airtight container like the Snap-Lock ones. You could also either knead some modeling chocolate into your fondant (about a 4 parts fondant to 1 part choc ratio) or just use modeling chocolate to make the animals.

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