Take some final precautions and store your fondant cake the best way possible. After all, your time, effort and creativity have made it very special!
| Icing Type |
Flavor/
Description |
Consistency |
Best Used For… |
Coloring |
Storage/
Freshness |
Special Information |
| Rolled Fondant (homemade or Wilton Ready-To-Use Rolled Fondant) |
Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use. Knead in flavor of your choice. |
Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. |
Any firm textured cake, pound cake or fruit cake. Cutting, molding
and modeling
decorations. |
White yields pastels to deep colors. Wilton pre-colored fondant is also available in primary, pastel or natural colors multi-packs for fondant decorations in a variety of colors. |
Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3-4 days. Cake fillings requiring
refrigeration should not be used in fondant-covered cakes. |
Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to provide a smooth surface. |
| Quick-Pour Fondant (homemade) |
Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface. Coats baked goods and seals in freshness with a shiny, smooth surface. |
Pours and dries to a semi-hard, smooth surface. |
All cakes, petit fours and cookies. |
Yields vibrant pastels. |
Use immediately. Excess fondant may be refrigerated for several weeks, reheated and poured again. |
Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture. |
Beware that sunlight and florescent lighting will alter icing colors. Keep your cake stored in a covered box and out of direct sunlight and florescent lighting.
Storing The Top Tier Of Wedding Cakes
The sweet tradition of celebrating your 1st anniversary by sharing the top tier of your wedding cake could turn sour if the cake isn't stored properly.
No matter how fresh your romance remains, a stale cake is no way to remember that perfect wedding day. Just follow these simple tips to keep your cake as moist and delicious as possible.
First, remove any ornaments or large breakable decorations. You may choose to leave certain smaller icing decorations on the cake to retain the charm of your original design. If the cake is
resting on an unwrapped cake board, replace the board with one wrapped in foil. This will prevent a cardboard taste from seeping into the cake. If the cake is resting on a plastic separator plate,
it's fine to leave that on when freezing. Next, place the cake in the freezer for about 20 minutes. This will firm up the icing and prevent it from adhering to the wrap.
Now you're ready to wrap the cake. Completely cover the cake with plastic wrap, making sure to wrap airtight. Follow by wrapping with at least 2 layers of heavy duty aluminum foil.
The more protection you give the cake, the less chance of freezer taste or freezer burn. If desired, you can also place the cake in a storage container.
One day before your 1st anniversary, begin defrosting the cake in your refrigerator. After about 2 hours, remove the cake from its wrapping and continue to defrost. Just before serving, let the cake
rest at room temperature.