How to Maintain the Softness of Premade Fondant Decorations

You may wish to prepare decorations ahead of time to utilize on a cake later. It significantly reduces the stress of executing tasks at the last minute.

There are a few methods for keeping manufactured fondant decorations soft and malleable for weeks so theyre ready to use when it comes time to design your cake.

In this article, I discuss why you may want to keep fondant embellishments soft and why you might not. I’ll also go through how to accomplish it and address some often asked questions about dealing with fondant embellishments.

I’ve discovered techniques to make cake decorating simpler via trial and error. For example, I was once requested to construct a cake with a lot of fondant scrollwork on it.

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This was a two-sided cake, so it was somewhat complicated, and they had also bought cupcakes to go with it. I needed a strategy.

I knew I’d have to pre-make the majority of the fondant pieces, so I devised a method to keep pre-made fondant decorations flexible and malleable for later usage, since I wouldn’t be able to work with them if they solidified. So I decided to do some tests.

The molds I used to produce the majority of my scrolls and miniature flowers are listed below. A similar scroll mold may be found here. (The Wilton one I used seems to have been discontinued.) The rose mold may be found here.

Then, I made some fondant scrolls and placed them in a plastic container coated with wax paper before closing it. It didn’t work since they still toughened up too much.

I even tried placing them in ziplock bags and then into a container, but it didn’t work. I wanted something that was completely airtight.

In fact, my youngest step-son remarked the finest Christmas present he could think of was an econo-sized box of Press-n-Seal.

You can find my suggestions for freezing cakes and cupcakes here. It’ll very much demonstrate how much I like that things.

I eventually got it to work by pulling off a strip of press-n-seal and laying it on the table, sticky side up.

I cut enough scrolls to cover half of the rectangle and layered them on top of the press-and-seal. I made careful to allow ample room between each item and around the borders of the press-n-seal.

Next I folded the other end of the rectangle over the fondant things.

I squeezed the top layer of press-n-seal into the bottom layer with my finger to adhere them together. This was done first between all of the fondant items, and then the edges were sealed.

This totally prevents any air from entering the fondant bits. While you’re sealing around them, take care not to crush them. The press-and-seal creates a bubble around each component.

I took these little packages and stacked them in a plastic container. You may fill your container with them (as long as they aren’t massive, heavy pieces) and then cover it with a lid.

Keep them away of direct sunlight and in a cool part of your home. I have a tiny closet where I keep my fondant. You can even put them in the freezer and they will be OK.

This worked well for me! I prepared these weeks in advance and they remained exactly the same as when I placed them in the container!

All I had to do the day I made this cake was rip apart the press-n-seal and use a little water to glue the scrolls to the cake. Everything worked flawlessly.

Oh, and if you want to see the backstory, go here.

I won’t claim that this strategy is ideal for every scenario, but it worked for me. If you have non-textured ornamental things, this may not work for you.

As you seal around each item, it produces a small bubble around it to keep it secure, however if the press-n-seal becomes a little wrinkled beneath it, you may have a little texture imprinted on your things from the press-n-seal.

It will work well if your things are textured and do not need to be incredibly smooth.

The thing about this strategy is that it is not limited to scroll work. It may be used for a variety of purposes.

You may need to add a plaque to your cake, but you don’t want to do it on the day of decorating. If you have a circular cake, the plaque will have to be curled around it.

If it dries flat, it won’t appear good when attached to the cake. You could just dry it on a foam cake dummy the same size as the cake you’re about to make, but what if you don’t have one on hand?

This suggestion could be your best bet. Create the plaque and keep it malleable by sealing it in a press-n-seal pocket. Let it to hang out for a few minutes if it needs to solidify somewhat so it doesn’t become deformed when you attach it to your cake.

Let us now look at some frequently asked questions.

If you have the room, you may even add your décor to freezer bags and freeze them flat. As long as you didn’t allow the fondant solidify before freezing the decorations, they’ll be soft and malleable when they thaw.

It’s also worth noting that there will be some moisture when you thaw the fondant embellishments. As a result, if you have really elaborate patterns that are deeply colored, you may experience some degradation.

The most crucial thing is that you do not touch the decorations while they are wet. It will ruin the texture.

If you wish to use the freezing approach, prepare a little test fondant decoration, freeze it, and then thaw it to check how it turns out. If it succeeds, you’ll know what you’re capable of.

If it doesn’t work, you know you’ll need to do some more trying, but it definitely beats discovering something didn’t work when you’re in the midst of decorating a cake.

I really hope these suggestions assist you with a future project and that you will be able to plan ahead of time. I love sparing myself stress, and I hope these suggestions do the same for you.

Other posts you might like:

• Tips for Making Your First Fondant Cake
• How to Store a Cake
• Common Cake Decorating Terms and What they Mean

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