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Quick Pour Fondant Icing

post #1 of 11
10/30/05 at 10:47am
Thread Starter 
Has anyone tried the Quick-Pour Fondant Icing recipe? I want to use it for some ghost cakes I'm going to be making for my husband. Is it an overly sweet icing? Any suggestions would be appreciated. TIA.
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post #2 of 11
10/30/05 at 11:17am
Quote:
Originally Posted by llee815

Has anyone tried the Quick-Pour Fondant Icing recipe? I want to use it for some ghost cakes I'm going to be making for my husband. Is it an overly sweet icing? Any suggestions would be appreciated. TIA.



Yes, I've used Wilton's QPF and it works perfectly... wull, depending upon your application, that is. icon_biggrin.gif As far as sweetness is concerned, yes, that much sugar is going to be quite sweet... but then again, it goes on very thin so it's not like each bite will be covered with great gobs of it.

If you want to color it, add your coloring when you're mixing it. After cooking, the fondant will be ready to pour when the temperature cools down into the mid90s.

Have fun. Btw, what is your project for the QPF?
LL
Di
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Di
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post #3 of 11
10/30/05 at 11:22am
Thread Starter 
Thanks for replying. Your doll cake is beautiful. I'm planning on making little ghost petit fours. Did you glaze your cake with the apricot glaze or buttercream as suggested?
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post #4 of 11
10/30/05 at 5:22pm
Thanks... glad you like her. I just did a regular crumb coating of bc before pouring on the QPF.

Your ghosts sound really cute... you'll have to post of picture of them when you get them finished.
Di
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Di
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post #5 of 11
10/31/05 at 6:23am
How exactly does the quick pour fondant work? What is the "texture"like once it dires? does it harden?
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post #6 of 11
10/31/05 at 1:54pm
Quote:
Originally Posted by bonniebakes

How exactly does the quick pour fondant work? What is the "texture"like once it dires? does it harden?



For lack of a better description, it's like mixing up a batch of thin fondant that you pour instead of roll. The surface dries completely to a nice porcelain-like finish... tender not rock hard tho' for cutting/serving purposes.
Di
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Di
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post #7 of 11
11/1/05 at 8:26am
can you use it on somethign large? or is it meant for small things, like petit fours?
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post #8 of 11
11/3/05 at 5:20am
Quote:
Originally Posted by bonniebakes

can you use it on somethign large?



I don't know why you couldn't... it'd be just like pouring ganache over something.
Di
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Di
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post #9 of 11
11/3/05 at 12:18pm
Quote:
Originally Posted by DiH

Quote:
Originally Posted by bonniebakes

can you use it on somethign large?



I don't know why you couldn't... it'd be just like pouring ganache over something.



You peaked my curiosity so I did up a 10" dummy cake with some QPF. Excuse my lack of camera expertise... I can't get a true white to save my life. icon_cry.gif

Okay, I give up for today... I've tried at least a dozen times to attach a picture and it won't let me. I can't figure out why; I'm not doing anything differently than I've done before and my picture is actually smaller than others that I've posted. icon_cry.gificon_cry.gificon_cry.gif

Anyway, the QPF cake turned out quite nice... I would do it again as it is very easy to mix and use.

Guess I'll go bake something and leave the computer stuff for somebody more literate than I.
LL
Di
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Di
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post #10 of 11
11/5/05 at 4:24pm
your dummy cake picture did attach...you just have to click download to see the picture
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post #11 of 11
11/6/05 at 6:28am
Yes, I see that it showed as a 'download' instead of an attachment.

BTW, or FYI, or whatever... the dark line across the top of the cake has nothing at all to do with the QPF. The only way I could get a true white was to haul everything out to my sunshiney back yard... the dark line is a shadow of my fence! Arghhhhh.
Di
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Di
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