The magical, mystical substance known as fondant

Today is our second wedding anniversary!

We saved and froze the top tier of our wedding cake, which we initially cut into on our first wedding anniversary. The cake was remarkably fresh, and decidedly tasty. However, the wedge we ate was only about one-quarter of the tier, so I re-wrapped the rest and popped it back into the freezer.


With three quarters left to go, we decided to have another nibble for our second anniversary. Off came another quarter (the remaining half went back into the freezer, to be saved for the day we bring our baby home from the hospital - yikes, in about two months!). Again, the cake was surprisingly fresh, with just a few ice crystals on the cut surfaces:


Fondant is amazing stuff. It gives a beautiful porcelain-ish finish to a cake. It can be tinted into any number of colours. It can be modelled into figures or cut into flowers. And, apparently, it seals in the flavours and freshness of a cake, protects it against freezer burn, and keeps a wedding cake tasting as delicious as it was on the day it was first served.