Time management is a key ingredient to cake decorating success. I have found a way to work ahead. Recently, I used this method and was able to complete 3 cakes, all with detailed fondant accents, in just a few hours. (all the fondant work was completed ahead of time) All I had to do was ice my cakes, and place the completed, shaped fondant on the cakes. This method kept the fondant flexible. I was able to fit the fondant decorations, to several cakes into one plastic 12 X 12 case. The 12 X 12 cases stack nicely. I am not sure how long the fondant will keep like this at room temperature, but mine was able to stay nice for 4 days. I will do an experiment and see how long the fondant will keep fresh using this method and I will come back later and comment.
1-12X 12 clear scrap book case
plastic mat cutting boards from the dollar store (2 for $1.00!)
press and seal wrap
1.Lay out your completed fondant work, on the nonstick cutting boards.
2. Using press and seal wrap, wrap the entire board and press, sealing well.
3. Stack and layer your finished, wrapped work in the clear plastic 12 X 12 case.
4. Snap the lid closed and place in a save area until you are ready to use.
I use the dollar store plastic cutting boards for just about everything. They are great for sliding under fondant in order to lift it when working on smaller cakes. They are also great for slipping in between torted layers of cake in order to separate the layers.
-- Psalm 127:1 Unless the LORD builds the house, the builders labor in vain.