Ask the CakeLady: Can You Refrigerate Fondant? (2024)

FAQs

Ask the CakeLady: Can You Refrigerate Fondant? ›

Fondant is sugar. Sugar is hygroscopic, which means it LOVES to pull in moisture any way it can. Humidity in the air is the biggest problem when it comes to refrigerating fondant-covered cakes.

No, fondant does not need to be refrigerated. In fact, it should avoid any contact with your refrigerator. Leftover fondant should be stored in an airtight container at room temperature. If you plan on covering a cake with fondant, make sure you don't use any fillings that need to be refrigerated.

All you have to do is to cover your cake with a plastic wrap and refrigerate. Even if not been refrigerated, providing your cake is well baked and your fondant was well prepared, then you have nothing to be fret of as it can last for at least a week.

First, I check the softness of the fondant. If it still feels soft and flexible then I will certainly use it. Second, I check for any sugar beading or spots of mold. If I see these things I'll usually throw the whole thing away.

The fondant will be fine as long as you store them at room temp. Don't let them get too cold or it will go sticky, too hot and your cupcakes will dry out.

Since moisture is detrimental to fondant, it's best to keep them away from the freezer and refrigerator. Fondant flowers are best stored at room temperature in a dry environment.

The fondant does not require, as a general rule, a refrigerator for its conservation. So it is absurd to put it in the fridge. If you insert it, and you do it improperly, you will only make the figure sticky. I recommend that you leave it out, on a dummy.

Plan to use the decorations within 2 months so they don't harden beforehand. Don't put your fondant in the fridge or freezer since it could form condensation when you take it back out, which can make the decorations wilt or sag.

With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake.

Make the toppers up a few weeks in advance so they are thoroughly dry and hardened then store in a card board cake box. If you store them in a plastic airtight container they will begin to soften even before they've seen a cupcake!

Why can't you refrigerate fondant? ›

Fondant is sugar. Sugar is hygroscopic, which means it LOVES to pull in moisture any way it can. Humidity in the air is the biggest problem when it comes to refrigerating fondant-covered cakes.

A refrigerator will dry out the fondant and it will crack. It's best to leave them at room temperature. Make the decorations a few days before the cake/whatever is to be served and let them firm up.

Fondant will dissolve in most types of buttercream and does become wet and shiny after a few hours. My advise would be to put this topper on the cake just before delivery (and ideally display) and use flower paste the next time. Flower paste tends to hold up better on buttercream.

For the same reason, don't store your cake in a Tupperware container. I recommend a fondant covered cake is left in its box in a cool spot in your house. Yes… there are those cakes that come right down the middle (or slightly more one than the other) of buttercream and fondant.

Fondant decorated cakes are not normally stored in the fridge because the fondant attracts moisture which softens it.

It's best to store it in a cardboard cake box with a few ventilation holes. Place the box on the counter in a very cool or air conditioned room, especially if you are experiencing heat or high humidity.

Seal the bag well - if you have a large plastic clip then use this to seal the bag just above the ball of icing to reduce the risk of air getting in. Finally put the whole lot in an airtight plastic box and seal the lid tightly then store in a cool place and preferably away from light.

Fondant can be frozen, but it is more likely to become brittle and crack when thawed. The best way to thaw a frozen cake or cupcake is to place it in the fridge overnight. If you want to enjoy your whole cake the same day, simply remove it and let the cake or cupcake sit at room temperature for a few hours.

Store your edible image print in a cool, dry location away from direct light to avoid fading. Do not store in the freezer or refrigerator. Once your image is applied to a cake, you may then store it in a dry (home) fridge.

For fondant decorations that people will be eating, it's recommended to make them no more than one to two weeks in advance. For long-term storage, fondant should also be covered with a thin layer of shortening and plastic wrap, as well as stored in an airtight container at room temperature.

How long does fondant take to dry? ›

Air-drying fondant can take up to 36 hours, depending on thickness. Make your fondant 3-5 days before you plan on serving your cake to allow for adequate drying time. Set aside more drying time for homemade fondant. Homemade fondant takes several days to fully harden but can be solid enough to build on within 24 hours.

Cooled cookies (with or without fondant) will keep for up to 4 weeks in an airtight container at room temperature.