Your fondant’s worst enemy is air. Plain and simple. Exposed air saps the moisture right out of it. So, your first job is to become a master sealer.
If you’re not using your fondant immediately, double-wrap it. I mean it. First, press a layer of plastic wrap directly onto the surface. This eliminates any air pockets. Then, wrap the whole blob again in another layer of plastic.
Pop it into a ziplock bag after that. Squeeze out every last bit of air before you seal it. Yes, it feels like you’re suffocating it. But trust me, it’s for its own good.
Where do you store this mummified fondant? Not in the fridge! The fridge is a cold, dry wasteland that will make your fondant sweat and crack. Keep it at cool room temperature, away from direct sunlight. A dark pantry is perfect.
Working With It: The “Keep It Damp” Trick
So you’re rolling fondant out now. Great! But you can’t just leave it sitting on your counter. That’s asking for trouble.
If you need to step away, even for five minutes, cover that rolled sheet. Use a damp paper towel, not a soaking wet one — just barely damp. Lay it over the fondant, then cover it with a clean, dry towel on top.
Or, use a plastic cake bag or a large, inverted bowl. The goal is to create a mini-humidity chamber. Think of it like a tiny terrarium for your sugar dough.
How To Keep Fondant From Drying Out (Plus Tips to Fix It When It's Too
What about the little bits and pieces? You know, those leftover scraps you’re saving for cute little flowers? Wrap them in damp paper towels, then plastic wrap. They’ll stay soft and happy for hours.
