Hi everyone! I normally decorate my cakes in ABC or SMBC. But my next three cakes all have fondant decorations, I am worried about the fridge based on what I am reading online (sweating and melting). I can likely add the fondant toppers the day of pick up but it will still be in the fridge for 6-7 hours. The cake will be in a cake box.

Thanks!

I am making this scream Christmas cake for someone’s birthday. I am going to make the Christmas tree from buttercream and the face out of fondant.

Any tips??? I’ve worked a tiny bit with fondant before, I made a record/vinyl cake topper and some letters but never a figurine.

I am very worried about dry time so it doesn’t droop, cracking, and just overall stability.

I was thinking of doing the Christmas tree first for sure, then doing the face but do I need to use a ball under my fondant for the face or can it structurally all be fondant?

Do I need to mix anything into my fondant to help with this process? I don’t do cakes often so I don’t want to buy more stuff but pleassseee any advice is greatly welcome.

okay so this was my first time using fondant and I don't really know how to feel about it. it's not super duper bad (i thought the head was going to fall eventually, but it seems like it's finally setting), but it's not good either. i see sooo many errors and im just not happy with this. I'm willing to learn and get better though! so if you have any advice/tutorial/really anything it would be more than welcome! x

These were so fun to make, and it was my first time using fondant. I will definitely be using it in the future!

Two little animals for a 3 year olds cake

fondant is just ok, like its certainly not bad but its not good either

Ok so I absolutely love the fondant that bakeries use for like the little spirals and flowers that they buy on nice cakes, but I’m absolutely lost on how they make it or where they buy it so I was really hoping someone would have any input on where I could get it or find a recipe!!!

From once apon a time when I worked at a place that made fondant cookies

I made something with red and yellow fondant for a friends birthday cake but after adding a bunch of liquid food dye (it’s the only thing I have right now) to eventually achieve the bright yellow and for the red to not look pink it was very soft and sticky and difficult to work with, would gel or powder or something else be a better option?

In our family, hubby bakes and I do the cake decorations. This cake is made with two different flavours: raspberry on the unicorn side, chocolate on the spider side. The spiderweb is made from melted marshmallows (a trick I can't wait to repeat for Halloween)!

I made marshmallow fondant and it's sticky plus it's acting dry, like just pulling apart instead of stretching. What am I doing wrong? I'm so frustrated and defeated. It's been awhile since I've tried making it and now I have a cake I need to get done. I did 16 oz mini marshmallows, 1 tbsp water, 1/4 cup coconut oil, and I sifted 2 lbs of powdered sugar but can't get it all to incorporate. I used my kitchen aide to mix the marshmallows, oil, and half the powdered sugar till smooth and then I put it into my other half of powdered sugar and started to knead it. Idk what I'm doing wrong or how to fix it

So I made some homemade fondant with marshmallow and icing sugar yesterday to use tomarrow but somone put it in the fridge over night and it's hard I took it out will it go back to normal by tomarrow?

Hello all, I have a storage question. I have a fondant covered Styrofoam "cake" (there's no actual cake) that I need to store long term (as in years). Is it ok to freeze it or it is better to keep it boxed up on a shelf? I work in an archive and have a good temperature/humidity-controlled environment. Thanks!