Posted by Wilton | May 12, 2021
Storing fondant properly is key to keeping it soft. From quick pour to ready-to-use, we’ll show you how to use and store your fondant for extended use.
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Fondant is great for adding a smooth finish to your cakes; however, it doesn’t store quite as well as other icings, such as buttercream or royal icing. If your fondant is exposed to moisture or cold temperatures, it can become unusable, which is frustrating to say the least!
The good news is, if properly stored, most fondant can last at room temperature for a couple weeks. In this post, we’ll show you how to store fondant, as well as offer some helpful tips about how to keep your fondant nice and soft!
How Long Does Fondant Last?
There is no timeline for how long fondant will last, as it greatly depends on the storage environment. If stored properly, fondant should keep for about 2 weeks at room temperature.
It’s imperative that your fondant doesn’t develop a crust. A coating of shortening on your fondant might help prevent this, but it’s not a fail-safe. Once fondant develops a crust, it is no longer usable.
Does Fondant Need to be Refrigerated?
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. Fondant-covered cakes will need to be stored at room temperature as well, so avoid using mousse, cream cheese icing, fresh fruit or any other filling that may melt at room temperature.
Other Tips for Using and Storing Fondant
- If you’re working with a lot of fondant, cover or wrap any fondant not being rolled or worked to prevent it from drying out. You can wrap it in plastic wrap or store it in a plastic bag until ready to use.
- Knead your fondant until it’s soft and pliable before rolling.
- If fondant becomes too soft or sticky to roll, knead in a little confectioners’ sugar.
- To prevent your fondant from sticking as you roll it, prepare your work surface with solid vegetable shortening or a dusting of equal parts confectioners’ sugar and cornstarch.
- If the fondant is sticking to your hands, lightly dust your hands with confectioners’ sugar or apply a thin coat of vegetable shortening.
- Fondant picks up dirt and lint easily. Be sure your hands and work surface are clean when handing and avoid wearing fuzzy sweaters during fondant decorating.
- Sunlight and florescent lighting will alter fondant colors. Keep your fondant-covered cake in a covered box and out of direct light, if possible.
How to Store Fondant
| Fondant Type | Flavor/ Description | Consistency | Best Used For... | Coloring | Storage/ Freshness | Special Information |
|---|---|---|---|---|---|---|
| Rolled Fondant | Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use. Knead in flavor of your choice. | Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. | Any firm textured cake, pound cake or fruit cake. Cutting, molding and modeling decorations. | White yields pastels to deep colors. Wilton pre-colored fondant is also available in primary, pastel or natural colors multi-packs for fondant decorations in a variety of colors. | Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3 to 4 days. Cake fillings requiring refrigeration should not be used in fondant-covered cakes. | Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to provide a smooth surface. |
| Quick-Pour Fondant | Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface. Coats baked goods and seals in freshness with a shiny, smooth surface. | Pours and dries to a semi-hard, smooth surface. | All cakes, petit fours and cookies. | Yields vibrant pastels. | Use immediately. Excess fondant may be refrigerated for several weeks, reheated and poured again. | Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture. |
| Decorator Preferred Fondant | Vanilla flavored (unless otherwise noted). Covers cakes with a smooth surface. Easy and fast to use. | Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. | Covering any firm textured cake, pound cake or layer cake. Can also be used for cutting, molding and modeling decorations. | Decorator Preferred fondant is available in a variety of bright, pastel, dark and skin-tone colors. White fondant can also be tinted using any gel-based food coloring. | To store fondant, cover it with a thin layer of shortening, wrap it tightly in plastic wrap, then place in an airtight container. Store at room temperature. | Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to provide a smooth surface. |
| Flavored Fondant | Decadent flavored fondant is available in milk chocolate, white chocolate and caramel flavors; all fondants in this line contain natural ingredients and contain no artificial colors. | Soft, dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. Fondant is much softer than Decorator Preferred fondant, so take extra care when rolling. | Covering any firm textured cake, pound cake or layer cake. Due to its soft consistency, it’s not recommended for modeling decorations. | Flavored fondants contain no artificial colors. Milk chocolate: dark brown; white chocolate: white; caramel: light brown | To store fondant, cover it with a thin layer of shortening, wrap it tightly in plastic wrap, then place in an airtight container. Store at room temperature. | Since this fondant is made using real ingredients, it may behave differently than traditional fondant; take care when rolling and covering cakes, as fondant may tear if pulled or handled too much. |
Do you have any tips or tricks for working with fondant? Let us know in the comments below!
About The Author
Wilton
Since 1929, the Wilton Team of bakers has been inspiring the joy of creativity in everyone, everywhere, every day. From big milestone celebrations to simply baking in the kitchen with your loved ones, the Wilton team is here to be your trusted guide, your secret ingredient, ready to help you shine with tips, tricks and solutions that enable you to be your most creative self. No matter where you are on your baking journey, Wilton is here to help you bake your world happy.
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7 Comments
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amel fson June 21, 2021 at 9:00 am
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As an expert in the field of baking and cake decorating, particularly with fondant, I bring a wealth of knowledge and practical experience to guide you through the nuances of working with this delicate cake decoration medium. My expertise is grounded in years of hands-on involvement with various fondant types and applications, allowing me to share insights and tips that go beyond the surface.
Let's delve into the key concepts discussed in the article:
1. Storing Fondant Properly:
- Proper storage is crucial to maintain the softness of fondant. Exposure to moisture or cold temperatures can render it unusable.
- Most fondant can last at room temperature for about two weeks if stored correctly.
2. Duration of Fondant Freshness:
- The longevity of fondant depends on the storage environment, and if stored properly, it can last for approximately two weeks at room temperature.
- Fondant should not develop a crust; a coating of shortening may help prevent this, but it's not foolproof.
3. Refrigeration of Fondant:
- Fondant does not need to be refrigerated. It should avoid any contact with the refrigerator.
- Leftover fondant should be stored in an airtight container at room temperature.
4. Tips for Using and Storing Fondant:
- Cover or wrap unused fondant to prevent drying out. Plastic wrap or a plastic bag can be used.
- Knead fondant until soft and pliable before rolling.
- Adjust fondant consistency with confectioners' sugar if it becomes too soft or sticky.
- Prepare the work surface with shortening or a mixture of confectioners' sugar and cornstarch to prevent sticking.
- Keep hands and work surfaces clean to avoid dirt and lint on fondant.
- Protect fondant from sunlight and fluorescent lighting to prevent color alteration.
5. Different Types of Fondant:
- Rolled Fondant: Ideal for a smooth finish on cakes, easy to use, and can be stored for two months if excess is tightly sealed.
- Quick-Pour Fondant: Pours and dries to a semi-hard, smooth surface. Should be used immediately, and excess can be refrigerated for several weeks.
- Decorator Preferred Fondant: Vanilla-flavored, easy to use, and can be stored at room temperature after covering with shortening and wrapping tightly.
- Flavored Fondant: Comes in various flavors, softer than other types, and should be stored similarly to Decorator Preferred Fondant.
6. Special Information for Fondant Types:
- Tips for Rolled Fondant: Apply a glaze or buttercream icing before fondant application for a smooth surface.
- Tips for Quick-Pour Fondant: Cake must be covered in apricot glaze and/or buttercream icing before applying fondant.
- Tips for Decorator Preferred Fondant: Cover with shortening, wrap tightly, and store at room temperature.
- Tips for Flavored Fondant: Due to its softer consistency, handle with care to avoid tearing during rolling and covering cakes.
By following these guidelines and tips, you can elevate your fondant decorating skills and ensure your creations remain visually appealing and delicious. If you have any additional questions or seek further advice, feel free to ask!
