I made MMF for 3 cakes this past weekend and I have some left over. I am doing another cake for this weekend and I will be using the same colors and I would LOVE to use up some of the leftover MMF. Would it still be good a week later? I'm thinking it may get hard...?

It should still be good for a long time if you have it wrapped and sealed well. I know people keep it for months. Mine always seems just a little too dry that long after, but I dont think I take the time to really wrap it properly. Just microwave it a bit and it will soften up.

I heard you can freeze it! I made some yesterday and willbe using the rest of it next week. Mine is wrapped in saran wrap adn than in a baggy sitting on the counter! Hope that is okay!

Great! Thanks! I have it wrapped in plastic wrap and in a freezer bag sitting on the counter.

The MMF will be fine on the counter in press'nseal or plastic wrap for a long time because it's only marshmallows, water, and powdered sugar. Marshmallows are just sugar and corn starch. So, none of the ingredients have an expiration date. Anyway, if it seems a little stiff, just pop it in the microwave for a few seconds, crisco your hands, and kneed it back to life.

We always wrap it pretty well in plastic wrap, but it never seems to work as well later! Even if I microwave it, there's a hard crust around the outside that won't soften up. Then when I try to knead it, the crust turns into hard chunks in the fondant. Not smooth at all! So I always end up making fresh mmf each time.

Before placing in plastic wrap or a sealed plastic ziplock bag, rub the fondant all over with crisco. This helps to keep it from getting crusty around the outside. If it does get crusty, remove crusty part before heating in the microwave.

I use press'n seal because it is airtight and helps eliminate the crusty parts. Then, I pop the whole thing in the microwave until it gets really soft and then I mush it around while it's still in the press'nseal. I then crisco up my hands and kneed it a little bit. The only time I've had a problem with it perking up was when I had really small scraps of fondant--like from making pearls. Looking back, it was such a small amount that I should have just let my kids eat it.

Anyway, I have heard, though, that you can use plastic wrap if you wrap the fondant really well and then place it in a ziplock bag. My teacher stored hers this way.