Marshmallow Fondant How Long Can It Last Before It Is Used?
Decorating By acrissiez Updated 25 Apr 2016 , 6:13pm by cakingandbaking
AI made some marshmallow fondant for my sisters cake and I thought I had it perfectly set. The recipe says that the fondant has to spend the night in the refrigerator. I thought I had everything perfect until I realized I had my dates wrong. I figured that I'd make the fondant, let it rest overnight, then the next day make the cake, add the fondant and then the next day it's her birthday. But then I realized I made the fondant two days early. So the fondant has already spent two nights in the fridge and later today I'm gonna roll it out then its gonna spend another night in the fridge.
First question: is my fondant gonna be fine when I roll it out or am I in for a disaster?
Second question: will my fondant make it another night in the fridge in the shape that I want it or should I roll it out and use it on her birthday?
It depends on your recipe, but I really don't see why it would not be absolutely fine. Normal marshmallow fondant doesn't need to be kept refridgerated, and it is harder to work with cold fondant, so I would take it out of the fridge and keep it somewhere dark at room temperature. As long as it is well wrapped to keep it from drying out, it should last a good long while.
I never put fondant in the fridge (unless it is on a cake) How long would a bag of marshmallows and a bag of PS last? They don't go bad. If your fondant is tightly wrapped and stored properly it will last quite a long time. Even if it dries out some you can knead a small amount of shortening into it.
Fondant lasts for ages, I agree with taking it out of the fridge, it will be impossible to work with cold.
I very rarely work with MMF, but when I have, I have always warmed it up just a tad in the microwave first. Makes it much easier to roll out.
I keep leftover pieces of mm fondant tightly wrapped in the fridge for months, to use if I just need a little of one color or another. Then just put small pieces in the microwave for 6 seconds at a time to warm it, if I don't have time to let it sit out to come back to room temp. 
When I make a fresh batch I leave it tightly covered on the counter for a couple of days, at least overnight before I use it.
AIt was a good thing I took the fondant out of the fridge. I didn't know the temp was on full blast and it froze. Everything was fine until I had to use the red mm fondant. I rolled it out but when I would pick it up it would stretch until it ripped. Really frustrating. But then I put in the freezer hopping that by the time I need it, it would be a little tougher and it was. When I used it I right away put the cake in the fridge. But I think the red is still stretching. I really hope it makes it by the time she blows out the candles.
By the way this is how the cake turned out:
[IMG ALT=""]http://cakecentral.com/content/type/61/id/3113246/width/500/height/1000[/IMG]
ANow that I know how to make the MMF I think I will be making it a lot more. All I have to say about making the MMF is whoever plans on making it for the first time, like me, make sure you have a lot of vegetable shortening and good luck. I want to thank all of you for the advice and I really appreciate all of your help.
I have had people keep it (toppers) for years. lol. So I would think so.
I've frozen MMF taken it out, thawed it and used it (*gasp! Shock Horror! I know..) but it was absolutely fine. I mean MMF is by no means my "go to" when it comes to fondant, but its pretty durable stuff from what I've seen. By no means am I an expert on MMF, but way back in the day when I was learning I had a bunch left over so I just threw it in the freezer, wrapped up..I didn't know it was something you "shouldn't" do at the time as I was a newbie.
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Original message sent by Gingerlocks
I've frozen MMF taken it out, thawed it and used it (*gasp! Shock Horror! I know..) but it was absolutely fine. I mean MMF is by no means my "go to" when it comes to fondant, but its pretty durable stuff from what I've seen. By no means am I an expert on MMF, but way back in the day when I was learning I had a bunch left over so I just threw it in the freezer, wrapped up..I didn't know it was something you "shouldn't" do at the time as I was a newbie.
I exclusively use MMF for my cakes and cupcakes. I freeze leftovers all the time and thaw when i need to use them. Why is this method a "shouldn't"? I never heard that one should not freeze leftover MMF.
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I exclusively use MMF for my cakes and cupcakes. I freeze leftovers all the time and thaw when i need to use them. Why is this method a "shouldn't"? I never heard that one should not freeze leftover MMF.
I just always thought you should never freeze fondant..and figured that extended to MMF; but I rarely use MMF.
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Original message sent by DeniseNH
Absolutely don't freeze or refrigerate MMF. I keep leftover MMF in sealed bags in a large bucket and am always grateful for a little extra when I run out. MMF is a little too soft for larger figures but is perfect for the smaller ones.
This info is truly new to me. I freeze my MMF and thaw (even microwaved to defrost) when i need it. So far it has been successful for me. Why can't we freeze MMF? Does it change the texture?
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This info is truly new to me. I freeze my MMF and thaw (even microwaved to defrost) when i need it. So far it has been successful for me. Why can't we freeze MMF? Does it change the texture?
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I'm wondering if it just depends on the recipe? It worked perfectly fine the two times I did it..
The reason I said don't freeze it is because it's not necessary, cold fondant is a pain to work with and during the thawing process moisture forms on the surface making it sticky. If it works for you, go for it. It takes up precious freezer space and can be carefully wrapped and dropped in a pastry bucket at room temp and will keep for months.
Denise the more full your freezer is the less energy it takes to keep it cold. So packing it in your freezer will actually help you save money ;)
The recipe I use is the one that has lemon extract, vanilla, corn syrup and salt.... Can I store that one outside the fridge/freezer too? If so, for how long? TIA!
Think about the ingredients of your recipe. As long as there's nothing perishable in it, you should be able to leave it out for a long time (weeks, at least!). I store my MMF in plastic wrap inside a Ziploc bag and put it in my cupboard so it's not exposed to light. I made a batch in February that I'm just now using up and it tastes fine, rolls out fine, etc., even though it's been at room temperature. In fact, I recommend not storing in the fridge because you don't have to worry about pulling it out in advance so it can come to room temp.
Also, you should make your MMF days in advance so it has time to "set." If you try to use it and roll it out right away, you may run into problems (of course, this all depends on the recipe). And like I said before, as long as your ingredients are individually shelf-stable, there won't be any problems. My MMF recipe uses marshmallows, powdered sugar, water, shortening, and vanilla extract. All of these ingredients are fine when left unrefrigerated so there's no reason they would spoil when you combine them.
A tip for making your fondant easier to roll out: When you make the fondant, before wrapping it up, cover it with a thin layer of shortening. This will keep it from drying out too.
*All of the above is based on my personal experience and the recipe I use. It may vary from person to person and recipe to recipe.
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