Wedding cakes, birthday cakes and special-occasion cakes can look like real works of art when covered in fondant. Fondant is an icing that is rolled out about 1/8-inch thick and then placed over a cake. Fondant should be stored carefully, and frozen only when it is absolutely necessary.
Fondant can be frozen when it covers a cake. However, fondant should not be frozen before it is applied to a cake.
Frozen fondant can develop moisture beads on the surface as it defrosts. Fondant-covered cakes should always defrost in a cool, air-conditioned room or inside a cardboard box. Defrosting the cake and fondant slowly prevents as many moisture beads from forming on it.
Fondant-covered cakes, such as the top of a wedding cake, can be frozen for up to a year. However, freezing fondant-covered cakes for clients is not recommended for more than a few days.
Moisture beading is less apparent on white fondant during the defrosting process. However, frozen fondant will always have some beading when it is defrosted.
Although unused fondant cannot be stored in a freezer, it can be stored in a refrigerator for up to two weeks.
References and ResourcesFondant Icing 101
Making Fondant Icing: Questions and Answers
Three Types of Fondant