Fondant 101: Storing
Rachael TeufelDescription
There is nothing like the excitement of opening a fresh bucket of fondant when decorating a cake! However, there is also nothing like the frustration of opening a container only to find old, dried-out fondant when you’re finally ready to cover a perfectly iced cake. Dried out fondant is difficult to work with and often results in chunks of sugar, a lumpy surface, and tearing!
In this video, cake superstar Rachael Teufel quickly shares how she stores and preserves her fondant so that it’s always ready for her next cake. Whether you’re covering a cake, molding a fondant figure, or creating fondant flowers, it is essential to have soft and pliable fondant to work with. Taking the time to store your fondant right will save any cake decorator hours in the long run and help your fondant stay fresh! Bonus? All you need is some plastic wrap! Once you have kneaded and stored your fondant, be sure to check out the last video in our series Fondant 101: Rolling where Rachael will show you the best way to roll out your fondant and achieve perfect results when applying it to your cake!
Hi everyone, I'm Rachel Teufel and I wanna share a couple of tips for you in regards to storing your fondant, which is one of the more important pieces when dealing with fondant. Fondant will actually dry out very quickly. It can get a crust on the outside edge. So once you have prepped and kneaded your fondant, if you're not using it right away, it needs to get wrapped up. So my best recommendation for you is if you have room in the original bag with no other fondant inside of it, just pile it all back in the original bag, squeeze out all the air, and tuck it away.
But if that's not an option, because you haven't kneaded it at all, all you need is a little bit of plastic wrap, as well as a Ziploc bag. So just take a nice long sheet, and what you wanna do is cinch this as tight as you can. So I usually start on one end and I fold it over on itself, pushing any of that air out. And then I'm actually just gonna pull back on it, tighten it up, and just roll it. And this way all of the air has been cinched out from around the fondant and it won't allow it to dry.
Now this will definitely hold, even if you're just gonna use this a little later after kneading it within a couple of hours. But if you're gonna store this long-term you really need to get it into something that has a little bit more protection. So any sort of plastic bag will work. And again, cinch it down to one corner, try to get all that air out as best you can. I like to just keep folding it over itself and that sort of works all the air to the top.
And then just make sure that your Ziploc bag is nice and tight and sealed. And then you can just leave this out. Again, if you're gonna use this within a day or two, totally fine just like this. You can also store it right back inside of the bucket, because this is also going to eliminate a lot of the air that can come in and out. Just make sure this is sealed nice and tight.
So that's how you wanna make sure you store your fondant to preserve it, so that it will last a little bit longer.
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