Question for People Who Have Worked with Fondant

You can make it tomorrow.
You can still use it for Sunday.
Keep it wrapped with parchment paper or in an air tight bowl. So it doesn't stick to, dry out, or adhere to whatever wrapping you have it in to store it.

My Husband, AND my daughter, has made fondant, many times.
And it lasts. Very well, and keeps very well. It is like "clay."
But, before you shape it, make sure it is not super cold. You want it to be workable and shape-able. Room temp, but not super warm.
If you can... work it on a stone table top or stone counter top or board.

If it were me, I would make it tomorrow.
Then Sunday morning won't be such a rush or too hectic.
AND being this is the first time you are making it, make it today... just in case it does not turn out well. Then you always have time to make another batch.

You do not need fancy tools to make it or shape it.
I assume, you have cookie cutters or something, or will free-hand the cut outs design for his cake?

You can use whatever tools you have. The only thing that is nice about the special rollers is they have bands on the side that help keep the thickness even as you roll. No need to worry about how far ahead you make it. It keeps just fine. Keep the unused fondant sealed up and only take out what you need to work with in a short time because it will dry out relatively quickly (not as quickly as gum paste, though).

The only real issue is the rice krispie treat will go stale. You can make it ahead of time about 3 days or so.

I make big batches of fondant ahead of time. In fact the stuff I am using tonight was made almost two weeks ago. Marshamllow fondant, if sealed properly, has a long life span.

I used fondant a lot and the only tool I have purchased is a plain roller. And before that I just used a simple rolling pin...just cover in powdered sugar before you roll things out. I do use toothpicks a lot. They help me sculpt, mold and add details.

Wilton fondant is notorious for drying out rather quickly. So make sure you start working at a time when you'll be able to finish the project. If you stop in the middle, it may be too dried out when you get back.

It's easiest to shape the rice krispies while they are still warm.Some people like to put the cereal in a food processor to prevent lumps. I just put a layer of buttercream first.

When I make things early, I like to store them in a ziplock bag. I put towels underneath to cushion it and keep it from getting flat spots. It will still dry a bit, but it often helps it from getting rock hard.

Whatever you do, do not store the fondant or your figures in the refrigerator. When you pull it out, it will have beads of sweat all over and may get mushy...again notorious for Wilton.

I bet your project will turn out great! Good luck!

Make today. Fondant takes some getting used to so you want to allow yourself plenty of time to practice, mess it up, start over, etc.

It's OK to make these the day ahead of time. The primary ingredient is sugar and sugar alone will not go bad. It's other ingredients such as milk and eggs that require refrigeration.

It's been years since I've worked with fondant but from what I remember and what I've seen on TV you don't need special tools. It's moldable.

You can shape it with your hands and other items you already have. You can flatten the fondant with your hands or you can use a small round object as a roller. If your son has blocks there may be a round block in the set that you can use. Or use a small round bottle.