has anyone ever heard of this, i'd like to know more about it. so if anyone has any ideas, that'd be greatly appreciated.

Here is a link for a recipe. It gives a little help.

http://www.cakecentral.com/cake_recipe-1607-0-Faux-Poured-Fondant.html

Sorry, thats the best I can do. I have never tried it before.

I have heard of this. In one of the old Wilton Encyclopedias they had some cakes which were poured with this fondant. They were detailed with RI (scroll work). It sure looks pretty....but, since I'm a klutz, I would be scared to try it.

For a cake, since this is a glaze, do you frost it with BC before? I guess you would have to wait for the fondant to cool a bit so that it doesn't melt the BC?

I have covered cakes with chocolate ganache before and it was easy, I guess because chocolate will hide imperfections. I would like to know more.....I'll post the question to see if the person that posted the recipe gives me feedback.

Naty

PS. It is almost like Toba's glace icing for cookies.

You can buy dried fondant (powder form) and add liquid to it to make the same thing.

BWB, where do they sell that powder fondant? That sounds interesting.

BTW, petit fours with pourable icing are really great; you can find some in Toba's books.

The powdered fondant can also be used for a candy filling. It depends on how much liquid you add.

If you make if from a recipe, yes, it should be cooler before you use it. It pours a somewhat transparent coating over cakes. You can see the cake through a single coat.

You can help the coating be more opaque by adding some melted white chocolate or candy melts.

Poured fondant is often used on petit fours (lots of work) and cookies. It is nothing like rolled fondant.

my mother and i tried poured fondant about a year ago. neither of us were very fond of it. it was our first try though so that might be why. it came out extremely runny and no matter what we did we couldn't seem to get it the right consistency! when we poured it, it left some parts really thick and other parts too thin! though i wouldn't mind trying it again. i think it would be much easier to try on petite fours rather than a normal sized cake initially! good luck if you try it!

hmm, i think i might try it out. but any ideas on what it tastes like?

sugarcraft.com

Edit -- Boy this link doesn't want to go!! It's in the Icings page, at the bottom. Look around their website, there's a lot of information tucked away here and there on dry (powdered) fondant.[/quote]

I took sugarcraft.com off my favorites. They charge double shipping than other sites. I wrote them about it and they don't even care.

Phooey on them I'll take my business elsewhere.

They are by far the best place to shop. And, it was my favorite site.

On the site they state the shipping cost are an esitmate and adjustment will be made.

I placed an order of cookie cutters maybe a dozen or so and it was $15 for shipping I didn't think about it because I knew they would adjust the shipping cost - they didn't. When I wrote them they said that's how much it is, cookie cutters? Also, they are the only company that I've dealt with that charges $1 handling charge.

I placed a similar order with another company and the shipping was under $7.

I don't mind paying whatever the shipping cost are and $1 handling is no big deal. I guess with me it's the issue in hand.

I must say they do have items you can't find elsewhere.

poured fondant is really not that hard to do

yes you frost the cake with buttercream first.. not too thick really just a crumb coating.... if it is too thick it can bubble and pulls away from the cake side.

The buttercream needs to crust before pouring the fondant

poured fondant is very sweet..... since all it is is powdered sugar and corn syrup and a bit of flavoring a bit of almond flavoring in the buttercream is a very nice taste using a apricot glaze for a crumb coat under the buttercream is even better.

No it will not melt your buttercream You use a thermometer to make the fondant and it is no where near boiling.

Temp is key too hot and it all runs off too cool and it sets too fast and makes very thick uneven area. using a thermometer takes care of that problem.

Poured fondant is very smooth and shiney it is also very white as it has no fat in it. but will show every inperfection so you must have the cake level and smooth first.

I think I know what happened. I tried to reply to a post and hit quote and somehow I did something wrong to make it show up the way it did. Leave it to me.

Many companies who deal with UPS are given contracts with shipping costs. It depends on their business, the volume of business, kind of business and a whole variety of other factors which go into determining shipping contracts. This is why one company will charge you one amount for say $100 order and another, also using UPS will charge you a higher (or sometimes lower) amount. It depends on the contract UPS gave them. Some companies have the wiggle room to adjust shipping costs to consumers and some don't. It all depends on a wide variety of factors.