Ok.. I'm in the middle of a crisis!!!! Hellppppppp! A friend and I are doing petit fours for a bridal shower. We made the cake, trimmed and iced it. Put it in the freezer and prep'd the loops for the bows. In making the poured fondant.. it flopped.

The fondant, when poured on the individual cake would not coat the sides and got to hard, to quick, tasting like a glazed donut, instead of a cake. We used the Wilton recipe for poured fondant. What are we doing wrong??!

poured fondant is vERY sensative to temp; its sounds like you overheated it. it should not get above 99 degrees, so if it feels warm to your finger, it is too hot. i warm it slowly and take it off the heat; only put it back on for a minute at a time if it's getting to thick to pour. HTH