Help Using Fondant Icing

As far as I know fondant should only be served or made at room temperature. If you refridgerate it and then take it out for serving later it will sweat and then become unmanageable because of the moisture and lose it's shape. Freezing it is not recommended either.

You can make it in advance and store it in an airtight container. I have made homemade marshmellow fondant and it tastes a lot better than the storebought stuff from Michaels. For bright colors I used wilton candy to melt/mix in with it.

I have not used edible dough or clay. Someone else may have more feedback on that.

HTH!

I would try to get chocolate molds.

My friend uses it quite a bit and she usually makes her fondant figures a few days in advance and keeps them out...and by out, I probably mean in a tupperware or wrapped up or something, but not in the fridge.

I haven't used it personally but her stuff always looks super cute and she always works in advance, so it should be fine!

Do not freeze. Fondant is usually made out of marshmallows and will last awhile at room temperature. Keep it wrapped in saran wrap and then in a tupperware container.

The colors you get from Michaels will be a lot better than home made (I doubt the kids will eat the figures anyway). If you cover the whole cake you might want to consider making your own since it will taste better.

i would look at youtube and find some tutorial on how to make the figures.

I just did a cake using both. Don't freeze either. You can leave the clay out and it won't harden completely. Taste like marshmellows. You can make them a few days ahead also. I did mine on a Wed and refridgerated it until Sat. the only challenge was the fondant was gummy when we cut it. Wilton has a lot of tips and boards to help also. Good luck and God Bless.

Updated

I just did a cake using both. Don't freeze either. You can leave the clay out and it won't harden completely. Taste like marshmellows. You can make them a few days ahead also. I did mine on a Wed and refridgerated it until Sat. the only challenge was the fondant was gummy when we cut it. Wilton has a lot of tips and boards to help also. Good luck and God Bless.

Freeze-No. Make in advance-Yes. In fact, depending on exactly what you are making, it needs time to " harden" to hold its shape. There are ways to make that happen faster, but I don't think that is your issue.

Edible dough? Are you referring to gum paste? If so, it gets harder than fondant and therefore is better for certain things, in fact it is often mixed with fondant for that reason. It dries faster that fondant so keep that in mind if you decide to use it.

There is also modeling chocolate, not sure if that is what you saw. It's chocolate, so its yummy! Very easy to work with and can be made easily at home.

Also fondant you buy at Michaels is not the kind made from marshmallows. I always flavor mine and roll it very thin when covering cakes. It's not really good to eat in large amounts. Marshmallow fondant tastes better, but I still wouldn't eat large amount of it. It's also, imo, easier to work with than traditional fondant.