Fondant cake is impressive, not to mention expensive. The process of rolling it out, laying it on and pulling, pinching and smoothing it to create the perfect finish is so much work that it would be tragic to waste such a masterpiece by improperly storing it. Here's how to do it right.
No Refrigeration Needed
Fondant is a dough-like mixture made primarily from powdered sugar, and it does not need to be refrigerated. In fact, refrigeration tends to soften fondant and make it saggy and gooey. Rolled fondant seals the inside of a cake, keeping it fresh; but it's best to pair it with a cake that doesn't need to be refrigerated.
If you must make a fondant cake with an interior that requires refrigeration, cover it in plastic wrap before chilling it. When ready to serve, keep the plastic wrap on until the cake comes to room temperature to reduce condensation issues.
If you've made the cake far ahead of time, you need to freeze it. First, place the uncovered cake in the freezer for about 20 minutes to harden the fondant a bit. Remove the cake from the freezer, cover it in plastic wrap, and then in aluminum foil. Place it back in the freezer until ready to thaw.
To defrost the cake, take it out of the freezer, leave the wrapping on, and place it in the refrigerator for a few hours. Then transfer to the counter to let it reach room temperature. Once it does, unwrap it and serve.
If you're planning to make a cake that needs to be refrigerated, and you need to make it far in advance, just wait until the day of the event to coat it in fondant. Bake the cake, frost it with buttercream and freeze or refrigerate it as needed.
Antonia Sorin started writing in 2004. She is an independent writer, filmmaker and motion graphics designer based in Raleigh, North Carolina. She has completed work for the Long Leaf Opera Company, the former Exploris Museum and the Leukemia and Lymphoma Society. She graduated from Thomas Edison State College in New Jersey with a Bachelor of Arts in communications.