Rolled Fondant

1. Roll the leftover fondant into a ball or log shape. Smooth the sides so there are no large bumps, as this helps prevent air from becoming trapped in the wrapping.

2. Coat the exterior of the fondant ball or log with a thin coat of solid vegetable shortening. The shortening prevents it from sticking to the wrapping and slows drying.

3. Wrap the fondant tightly in plastic cling wrap. Smooth one layer of wrap over the fondant and push out any air bubbles. Wrap in a second layer of plastic.

4. Place the wrapped fondant inside an airtight storage container. Alternatively, store it in a heavy-duty, zip-top bag. Push as much air out of the bag as possible before sealing it closed.

5. Store the fondant at room temperature for up to two months. Dispose of it if it dries out during storage.

Poured Fondant

1. Place the leftover poured fondant in a food storage container. Place the lid on the container and seal it tightly closed.

2. Store the container in the pantry at room temperature for up to two weeks. For longer storage, refrigerate the fondant for up to six weeks.

3. Place the fondant in a microwave-safe bowl to reuse it after storing it. Heat it for approximately one minute, stirring halfway through the cooking time to keep the fondant smooth. Properly reheated poured fondant has a consistency similar to condensed milk. Use immediately after reheating.