Freezing Fondant

No, Fondant when it comes back to room temp will just melt and sag. Now if it is just like a wedding cake top tier…not biggie! But if you are doing this for a cake in advance…NO, bad idea!

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Okay, thanks for verifying that. I thought it was a bad idea, but couldn’t tell them why.

I froze a 2D football cake covered in MMF. I unwrapped and let it come to room temp in the box, then removed from the box and let sit until the fondant was completely dry. Came out perfect. Not sure how a tiered cake would do though.

Wow! Thanks for that info, CakeNerd. I think I’d still be too scared to try it unless it was a cake for myself. You’re brave.

Well, I wasn’t all that brave. I had made the football to put on top of a full sheet cake for a benefit we were holding and it got canceled due to a freak October snowstorm. I wasn’t sure what to do with so much cake so I froze everything. Defrosted it about a week later and my son’s college roomies devoured it. I probably wouldn’t attempt it with a cake that had several colors of fondant because the colors may bleed before the condensation dried up.