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Storing cut fondant shapes ahead of time...

post #1 of 5
Thread Starter 
My son wants Pokemon cupcakes and I'm working full time. Can I cut out the fondant shapes this weekend, store them between plastic wrap or wax paper in ziploc bags and have them still be pliable for Thursday? I plan on assembling them Wed. night. They will be flat "faces".

Any and all suggestions welcome. Thanks!
post #2 of 5
Yes you can. As long as no air gets to them they should still be soft. I also work full time and have had to do the same thing.
post #3 of 5
The pirate cupcakes in my photos were done like that. I made the faces ahead of time, and stored them on a tray covered in greased cling film. I then covered them with more greased cling film making sure that I got rid of as much air between each one as possible. After that I wrapped the whole tray in more cling film to make sure it was air tight. When I unwrapped them a few days later they were as if I had just made them. The key is to get rid of air.
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #4 of 5
I am a newbie to all of this. I am making a Castle cake for my grandaughter and want to wrap the towers and cones (wilton castle kit) with fondant. I read to coat towers with pipng gel and then cover with fondant? I get that part, but I do not want the pieces to dry out, do I need to wrap them (I want to do this part a week in advance) like I read on this site in greased plastic wrap and seal in a zip lock bag? The grease does not affect the fondant, like make it shiny or slippery? I also want to coat the tray I will display it on with fondant, how far in advance can that be done or do I need to do that the day of the party? (april 4th)

Thanks
post #5 of 5
GGx1, why don't you want the towers and cones to dry out? Unless the pieces need to remain bendable, like flat pieces which are going on top of a cupcake it is not really any reason for the fondant not to dry. It is not going to change the way it looks. I am assuming the wilton castle kit is plastic so I guess it would not do them any harm being covered with fondant and then kept air tight to keep the fondant moist. If you were trying to do the same with real ice cream cones I would not do it in fear that the cones would go soft and collapse.

You can cover the board with fondant now and leave it to dry. The longer it dries the less problems you are going to have with it marking when you put the cake on. I never get my finger out to do it far enough in advance so I am always getting finger marks and dents in my boards.
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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