Drying Fondant

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Permalink Reply by jeri c on May 17, 2011 at 11:38pm

I have a couple of the splatter screens that you can buy to cover a pan to keep the grease from splattering out of your pans... I put it on top of a box or something where the air can circulate around it and put my pieces on it.  They dry through and get hard.  My daughter has a lot of things that I have made for our grandson's cakes and she has them sitting on his dresser and some are 2 1/2 years old and still look great!  There is some stuff that you can put on them to preserve them too.  I have a bottle of it but have never used it.  It has a very strong smell.

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Permalink Reply by Rosemary Galpin on May 21, 2011 at 1:01am

First make sure that you remove any butter cream from the piece. Then you can place it on a covered cake board. You can either keep it in a cake box in a cool dry place or you can display it under a glass/plastic dome/box. Just remember that the color will fade over time if displayed in the light. You can slow this process by keeping it away from sunlight or bright lights.

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