Home Cooking

Fondant Novice Needs Help Please


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Home Cooking

Fondant Novice Needs Help Please

jasmurph | | Sep 29, 2008 07:09 PM

Dear Baking Experts,

I've (foolishly) taken on the responsibility of making a traditional English wedding cake for my parents' 40th anniversary. For those who don't know, this means a brandy soaked fruitcake, coated in apricot jam, covered in marzipan, and then iced. It's good because its low calorie!

The cake is ready to go; I've been giving it refills on brandy for many weeks now. I'm not worried about applying the jam or the marzipan, but I've decided not to make royal icing because, well, I'm just not all that good at icing stuff. So, I'm going to try fondant. I'm reasonably comfortable on getting the fondant on the thing. I've done a lot of research and will have back-up fondant when I inevitably toss the first batch across the room.

What I can't figure out is what I should do with the cake after it's finally covered. I know the fondant needs time to set (24 hours?), but do I do that on my kitchen table or in my fridge? Most importantly, how far in advance (i.e. how many days) can I apply the fondant and how should I store it in the interim?

Thanks so much!

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