Can I frost my wedding cake with Fondant the night before and how do I keep it moist?
Typically fondant is rolled out about 3/16 thick and pretty much acts as a wall between your cake and the outside air, so you don’t have to worry about it drying out. That’s particularly true if you make it the night before. In fact, you have to worry about the opposite problem- which is too much moisture and condensation. I would not refrigerate your fondant cake, even with the wax paper trick described by the other poster. The problem is, when you pull the cake back out of the fridge, water drops can collect on its surface as it comes back to temperature. Think of the way a glass of cold water gets water on its sides on a hot day- it’s the same thing. Those little water drops will ruin the finish of your cake. Have you worked with fondant before? It’s a little tricky, but not so tricky that you can’t use it for your wedding cake. You just need to practice a lot before hand to get the draping right. Also, fondant is heavier than buttercream icing, so it’s best with a denser cake recip
