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Be careful and try it first! Might crack if you freeze it? You always see those shows on the food network where chefs have issues with their fondant.....
You can't freeze fondant. When the cake defrosts the fondant will bubble & sweat. Every little drop of water will show on the fondant & your fondant will have a strange shimmer to it (not a good one).
If your FI likes the "smooth" look on cupcakes-- why not use a pourable icing? It produces the smooth fondant look once it sets, but it tastes better & is quick. You could freeze the cupcakes & then just fill/frost them 2 nights before. For the best taste, you should only freeze the cupcakes, thaw them a few days before, fill with ganache/icing & put the topping on.
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So the background is that I'm planning on DIY-ing my wedding cupcakes. My fiance is in charge of making and decorating the stand, and letting me know how he wants the cupcakes decorated, but it'll be me, my MOH, and my sister all sleeping over for a solid weekend and baking them. =) 'Course, he's welcome to help if he wants, but I'm hoping to make it a sort-of girls' night in!
Anyways, so I've read that people have made their cupcakes a couple weeks in advance and froze them, and I tested it out on some cupcakes I made at home and the only problem I've noticed is that dragees/Skor bits, etc. will "melt" a little in the freezer (doesn't make any sense, I know, but it's what happened!). However, recently I've been thinking of filling the cupcakes with icing/ganache/etc. and then topping them with fondant, because my fiance really likes the "smooth" look of it. I know that you're not supposed to refrigerate fondant because it weeps, but can you freeze it?
If not, I think we'll probably just make the cupcakes a week or two in advance and fill them cupcakes with something that doesn't need to be refrigerated (but won't be ruined by freezing), freeze them until the day before, and then decorate them all then, pack them up, and have them all ready to go the day of. Would that work?