Yes, fondant can harden quickly, especially when exposed to air. This process is known as drying or setting. Factors such as the thickness of the fondant layer, the humidity in the environment, and the presence of air circulation can all affect how quickly fondant hardens. To slow down the hardening process, fondant can be stored in an airtight container or wrapped tightly in plastic wrap. **

Yes, you can freeze fondant. To freeze fondant, wrap it tightly in plastic wrap and then place it in an airtight container or resealable plastic bag. When you are ready to use the fondant, allow it to thaw in the refrigerator overnight. Once thawed, knead the fondant well to restore its texture before using it for decorating cakes or other baked goods. **

Marzipan is a sweet almond paste that can be used as an alternative to fondant for covering cakes or creating decorations. It has a slightly different flavor and texture compared to fondant, with a nutty and sweet taste. Marzipan is often used in European baking traditions and can be molded and shaped easily, making it a popular choice for intricate cake designs. Some people prefer marzipan over fondant for its taste and natural ingredients. **

Working with fondant can be challenging for beginners as it requires practice and patience to get the desired smooth finish. However, with some practice and the right techniques, it can become easier. Fondant itself doesn't have a strong flavor; it is often described as sweet with a subtle vanilla taste. Some people enjoy the texture of fondant, while others find it too sweet or chewy. **

Yes, it is possible to put fondant directly on Nutella without the fondant breaking. However, it is important to ensure that the Nutella is spread evenly and smoothly to create a stable base for the fondant. Additionally, allowing the Nutella to set slightly before placing the fondant on top can help prevent any tearing or breaking. It is also recommended to work with the fondant gently and carefully to avoid any damage when placing it on the Nutella. **

To mix fondant, start by kneading it with your hands to soften it and make it more pliable. You can also use a stand mixer with a paddle attachment to mix the fondant on low speed until it becomes smooth and elastic. If the fondant is too dry, you can add a small amount of vegetable shortening or glycerin to help soften it. If it's too sticky, you can add a little powdered sugar to help firm it up. Once the fondant is mixed to the desired consistency, it's ready to be rolled out and used for decorating cakes or other baked goods. **

CMC, or carboxymethyl cellulose, is a food additive commonly used in fondant to improve its texture and workability. It acts as a thickening agent and helps fondant hold its shape, making it easier to roll out and mold into various shapes. CMC also helps fondant to set and harden, making it a popular choice for cake decorating. **

Fondant can be purchased at most craft stores, baking supply stores, and some grocery stores. It is also available for purchase online through various retailers. Additionally, some specialty cake decorating shops may carry a variety of fondant options for purchase. **