Preserving a piece of cake with fondant?

While fondant can be used for decorating cakes, it's not the best option for preserving a cake. Here's why:

* Fondant is a sugar-based icing: This means it will absorb moisture from the cake, causing it to become dry and stale.

* Fondant doesn't form a complete seal: While it can create a beautiful surface, it doesn't provide an airtight barrier like plastic wrap or aluminum foil.

Here are better ways to preserve a cake:

1. Wrap the cake:

* For short-term storage (1-2 days): Wrap the cake tightly in plastic wrap, then place it in an airtight container or cover it with aluminum foil.

* For longer storage (up to 5 days): Freeze the cake after wrapping it in plastic wrap and aluminum foil.

2. Use a cake saver: These are specialized containers designed for storing cakes, with a lid that provides an airtight seal.

If you must use fondant for preservation, here are some tips:

* Keep it thin: Apply a thin layer of fondant to avoid a thick, moisture-absorbing barrier.

* Use a barrier between the cake and fondant: Place a layer of parchment paper or plastic wrap between the cake and the fondant to prevent direct contact.

Ultimately, the best way to preserve a cake is to use airtight methods that prevent moisture loss and air exposure. Fondant is primarily for decoration and should not be relied upon for long-term preservation.