How Long Does Fondant Last? Does Fondant Go Bad?

If you love binge-watching shows like ‘Cake Boss’ or ‘Cupcake Wars,’ you are likely to have heard the word fondant thrown around quite a bit.

Any baker, however amateur, knows what it means. If the word doesn’t ring any bell, we’re here to help you out.

In the simplest of terms, fondant is the icing that is used to create the perfectly smooth covering on cakes.

Its purpose is similar to traditionally used buttercream, but fondant is a little low on the flavor and may sometimes be removed from the cake before eating.

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Bakers love using fondant as icing because of its ability to withstand a change in temperature.

Fondant is also easily customizable because it comes in many flavors and colors.

Fondant is typically made of sugar, corn syrup, and water. It can be molded into interesting three-dimensional shapes or converted into liquid form.

While this is all well and good, fondant comes with its own usable date.

In this article, we shall unwrap questions such as how long does fondant last? And how do I know if a fondant batch has gone bad?

How Long Does Fondant Last? Does Fondant Go Bad?

If stored under ideal conditions, rolled fondant normally has a shelf life of about six months to a year.

However, the time period about the usability of fondant is a topic that many bakers still cannot decide on a definite answer.

There is one group of people who say that it is usable for one or two months when stored at room temperature.

Then, there are others who are of the view that fondant can be used indefinitely because it does not spoil.

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Here’s the thing – storing fondant is different from storing fondant-covered cakes.

Fondant by itself remains edible for months, but a cake that is covered in the same has a shelf life of mere three or four days.

It is also important to note that it is not ideal to refrigerate fondant cakes as a whole.

Cut the cake up into slices, place them slice by slice in a plastic wrap, and then put them in a clean and dry container.

Regardless of your baking experience, there are a few hacks you should know to make the most of fondant.

For instance, it is vital that the leftover fondant is properly wrapped and sealed.

Otherwise, it can dry out quickly and become unusable. It is also advisable to keep fondant away from direct sunlight to prevent a change in color.

A drastic change in temperatures should also be avoided to prevent the appearance of bubbles under the fondant.

It is also not uncommon to freeze fondant several days before usage, but research indicates that doing so isn’t the best idea.

Freezing fondant is believed to change its texture and consistency. Using fresh fondant is easier.

Fondant does not get on well with water too. In case of contact, your fondant batch can develop small craters or patches.

It also picks up lint and dirt easily, so be sure to check that your hands are clean and that you are appropriately dressed when working with fondants.

How to Tell if Fondant Is Bad? Fondant Shelf Life!

At its core, fondant is yet another form of sugar. Given its make-up, it makes sense to say that it does not spoil. But it does damage.

A fondant batch you recently bought may have about two years of ‘use by’ date, but it will serve you better to use it as early as possible (preferably within six months).

‘Damaged’ fondant tends to change color, either slightly or majorly. Its texture also usually indicates its freshness.

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A batch of fondant is good to use as long as it feels soft. Stiff fondant is a sign that it has been exposed to air, making it unusable.

Another way to know if a fondant batch is spoiled is to take a look at its texture. If there is sugar beading, the fondant may no longer be edible.

The final testing methods to check if fondant is spoiled are to smell and taste it.

If the fondant already has a rancid smell, don’t bother tasting it. Simply throw the entire thing out.

Conclusion

Bakers love our fondant because of several reasons. Firstly, it offers tons of options to work with, whether it’s with regard to its color or flavor.

Plus, they are quite stable when compared to other types of icing, say buttercream.

Fondant-covered cakes are still delicate, but they are able to put up with pressure without crumbling over at the first signs of stress.

Most importantly, fondant is easy to work with. With enough practice, you can create the most complex flower or figurine detailing in cakes using fondant.

It may not taste the best, but fondant definitely simplifies our cake-decorating needs.

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