A big tub of fondant or a batch of homemade fondant can last for much more than one cake project. That is, if you store your fondant properly! We’re here to demystify what to do with leftover fondant scraps, how to store large batches of fondant and other handy tips.
How to store fondant
1. Wrap it and bag it
It’s good practice to not let your fondant be exposed to the atmosphere unless you’re working with it. Air dries it out, making it hard to work with. What a waste
One our fondant is ready to use, we wrap it in cling film or plastic wrap and then seal it in a zip-top bag. However, if we’re working fairly quickly with smaller pieces (for example, creating characters) we tend to just keep each color in its own zip-top bag without plastic wrap.
For any scraps of fondant left over from a project, we wrap them up individually. Add a sticker with the date it was used and colored, and then store each color in separate zip-top bags.
2. Keep the fondant away from direct light
Intense light causes tinted fondant to fade into a paler color or even a different color. This happens to most colors, but purples, whites, red, blacks and blues see the worst of it. You can easily see this in some cake shop windows when designs sit out for a few days. Sunlight comes through the window, turning lavender cakes into a blue-and-yellow design.
Keep your fondant work in a cool, dark room. If it’s a particularly sunny, close the blinds or curtains. This goes for all fondant work, no matter how small. For example, we always place cupcake toppers in an unused cake box to dry.
3. Avoid drastic temperature changes
When it comes to iced cakes, avoid quick, drastic changes in temperature. This can lead to big, unsightly bubbles appearing underneath your fondant. If you’re covering a chilled cake, keep it away from any heat sources (like stoves, ovens and radiators) or toasty rooms.
To freeze or not to freeze?
Some people like to color and then freeze their fondant weeks before using it. We don’t do this, and we wouldn’t really recommend it.
Here’s why: Condensation from your freezer could change the consistency and texture of your fondant. We’ve found that fondant is at its best and easiest to work with when it’s fresh. Just before icing a cake we cut off what we need, color it by hand and then get to work.
4. Keep the fondant away from water
Water + fondant = disaster. The water begins to dissolves the sugar in the fondant, which can create small craters or shiny patches in your icing. Never put water on fondant purposefully, and avoid leaving water nearby to avoid spills.
Condensation also leads to sticky fondant, and condensation can form when your fondant-iced cake is surrounded by moisture when refrigerated too long. That’s why we generally avoid putting our cakes in the fridge. We do, however, place each tier individually in the fridge for 15 to 30 minutes to firm up before we stack them or transfer them to cake boards. After they’ve been stacked, then they’re kept in a cool, dark room until it’s time to decorate.
Storing finished fondant-covered cakes
When clients want to freeze they’re leftover cake, we advice them to first slice the cake into individual pieces, wrap each piece in plastic wrap and place them in a freezer-safe container. When that cake craving comes, they can remove what they need from the freezer and leave it to thaw at room temperature for 30 minutes to 1 hour.
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