Q&A for How to Use Fondant

Fondant is easiest to work with when you first remove it from the packaging. Always work with your fondant as soon as you take it out—don't step away for a little while and then start working with it again. It's super important to keep your fondant covered when you're not using it, otherwise it'll be harder to work with.

Cover it in plastic wrap and store in the fridge for up to 1 week. .

No, you do not need to add buttercream to the fondant, but it is a good idea to spread a very thin layer on before putting fondant on top. This removes crumbs and will add some more flavor.

It's often used to get a perfectly smooth frosting for a cake. It is also used to make ribbons, flowers, little details etc. for cakes and cupcakes.

It is possible that your elevation is too high, that you are working it too much, or that you need to add more confectioner's sugar.

Yes, you can.

You can try; however, it may be harder, and it might collapse while drying if it's hollow.

Yes. However, keep in mind that if you put fondant on a cake that is very cold, the fondant will get hard very quickly and it will be difficult to move it around.

Yes. Fondant is edible no matter what shape it is in. If you use any wires or other non-edible materials, make sure to warn people though, as then they're inedible.

Yes. It takes a long time for fondant to go bad. However, the fondant will probably dry out. To manage this drying effect, make extra snowflakes in case some break when you put them on the cake.

Yes, you can. Natural food coloring would be best to color white fondant. Be sure to thoroughly fold the food coloring and add only a couple of drops at a time. Wearing gloves will help prevent your hands from staining when doing this.

No, you would first crumbcoat the cake in buttercream, let it chill, and then put the fondant on. It does not taste good if you use just fondant.