- Joined Jun 28, 2001
In Aug. I did a 3-tierd cake covered in pale blue tinted fondant. I tinted almost 2 pounds too much (so much for following a chart on how much to use) so I wrapped it tightly in plastic wrap (twice), then put it in 2 freezer bags, and left it in my pantry. Well, tonight I wanted to use it but it looks really weird. It formed a very slight crust and looks smooth and shiny on the outside (which could be worked back into the rest of it), but beneath the surface, it looks like bread before you bake it. It's all yeasty/doughy looking. I took a small amount and kneaded it. It was almost all smooth and normal except some sugar crystals were present. How did this happen? Can I make the crystals go away somehow, or should I just throw it out? Thanks!