Fondant cake can become sticky due to a few reasons. One common reason is humidity, as the moisture in the air can cause the fondant to absorb moisture and become sticky. Another reason could be that the fondant was over-kneaded, causing it to release more moisture and become sticky. Additionally, if the cake underneath the fondant is not completely cooled, the heat can cause the fondant to become sticky. **

Fondant is held on the cake by using a thin layer of frosting or a simple syrup to create a sticky surface for the fondant to adhere to. The moisture from the frosting or syrup helps the fondant stick to the cake and prevents it from sliding off. It is important to smooth out any air bubbles or wrinkles in the fondant to ensure it stays in place on the cake. **

A fondant cake can last for 2-3 days at room temperature, as long as it is stored in a cool, dry place and protected from direct sunlight. If refrigerated, a fondant cake can last for up to a week. However, it is best to consume the cake within 2-3 days to ensure the best taste and texture. It is important to note that the specific ingredients and storage conditions can affect the shelf life of a fondant cake. **

To pour fondant over a marble cake, first, the fondant should be heated and stirred until it reaches a pourable consistency. Then, the marble cake should be placed on a wire rack with a baking sheet underneath to catch any excess fondant. Next, the warm fondant is poured over the top of the cake, allowing it to flow down the sides and cover the entire cake. The excess fondant can be trimmed off once it has set. **

A fondant cake can typically stand at room temperature for 2-3 days, as long as it is stored in a cool, dry place away from direct sunlight or heat sources. If refrigerated, a fondant cake can last up to 5-7 days. However, it is best to consume the cake within 2-3 days for the best taste and texture. After this time, the fondant may start to dry out and the cake may lose its freshness. **

To apply fondant to cake pops, first roll out the fondant to a thin, even layer. Then, use a round cutter to cut out circles of fondant that are slightly larger than the cake pops. Next, brush a thin layer of water or edible glue onto the cake pops and carefully wrap the fondant around each one, smoothing out any wrinkles or creases. Finally, use your fingers or a small tool to trim off any excess fondant and ensure a clean, smooth finish. **

A Frankfurt Crown Fondant Cake is prepared by first baking a sponge cake base. The cake is then layered with a filling, typically made of whipped cream and fruit. A fondant icing is prepared by heating sugar, water, and glucose syrup to a specific temperature, then poured over the cake to create a smooth, glossy finish. The cake is then decorated with additional fondant decorations, such as flowers or ribbons, to create an elegant and festive appearance. **

To keep fondant soft on the cake, it is important to store the cake in a cool, dry place away from direct sunlight or heat sources. You can also wrap the cake in plastic wrap or store it in an airtight container to prevent the fondant from drying out. Additionally, you can brush a thin layer of simple syrup or water on the fondant to help keep it moist. Lastly, avoid refrigerating the cake as the moisture from the fridge can cause the fondant to become sticky and lose its shape. **