Ingredients

• Commercially prepared, rolled fondant consists of ingredients such as, corn syrup, vegetable oil, cornstarch, natural or synthetic food gums and glycerin According to Baking 911, the glycerin helps to prevent crystallization and hardening. You can prepare you own homemade fondant icing to roll on your cakes using confectioner's sugar, corn syrup, vegetable shortening, water, glycerin, gelatin and water. The key to fondant is the texture; it needs to be soft, yet pliable, able to mold into the shapes you need it to cover.
  
  

Storage

• You can store unused commercially prepared fondant in tightly sealed plastic wrap for up to two months at room temperature. Homemade fondant does not contain any preservatives, which lessens the shelf life; you should use homemade fondant within a few days if you store it at room temperature. Any exposure to the air quickens the hardening process, which you can expect within a few days without covering. Baking 911 cautions against storing fondant in the refrigerator or in the freezer. It will harden in the refrigerator. Frozen fondant tends to break down when it thaws as the condensation it develops when it meets the air breaks down the sugars in the fondant. Cracks in fondant on a cake are easy to repair by simply rubbing more fondant over the crack and using a smoother to restore the smooth surface.
  
  

Processing Hardened Fondant

• When you store prepared fondant in the refrigerator, it will harden. You can soften this fondant by placing it in a food processor and chopping up the hard pieces. Add two to three drops of water at a time and pulse the mixture until it comes together again. If the mixture feels sticky to the touch, add a little powdered sugar and pulse. Once it forms the desired consistency, knead the fondant.
  
  

Microwave Hardened Fondant

• The microwave can save you some time when you want to soften fondant. Simply place the fondant in a microwave-safe bowl and microwave on low for five seconds at a time. You need to check the fondant at each interval for softness and pliability. Once you reach the desired texture, knead the icing by hand and use.