Does Anyone Know About Quick Pouring Fondant Icing?

Decorating By melissaanne Updated 10 Jan 2006 , 11:57pm by melissaanne

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melissaanne Posted 10 Jan 2006 , 9:03am
post #1 of 3

Has anyone used this recipe from the wilton's site? What I would like to know is if the resulting icing would be opaque. icon_confused.gif

Quick Pour Fondant Icing

Ingredients:
6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
1 teaspoon Wilton Almond Extract
Wilton Icing Colors, optional
Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.

Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.

Makes 2 1/2 cups. Recipe may be doubled or tripled

2 replies
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JoAnnB Posted 10 Jan 2006 , 8:23pm
post #2 of 3

Most poured fondant is not opaque. you can help it by adding some melted chocolate or candy melts. Two coats are usually required to make it opaque.

Someone suggested using melted rolled fondant-sounded like something to try in a small batch.

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melissaanne Posted 10 Jan 2006 , 11:57pm
post #3 of 3

Thanks for your help!!

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