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Poured Fondant

post #1 of 18
Thread Starter 
Can anyone tell me, does the poured fondant dry fairly quickly or does it take 24 plus hours like color flow.....I have 20 dozen decorated cookies to do and I'm trying to find the quickest way to do them. Any help you could provide would be wonderful.
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post #2 of 18
It sets really fast but if it starts to get hard you can reheat it to continue If there are no crumbs you can scrap the run off up and use it after reheating. remember it is overly sweet so pour it thin.
post #3 of 18
What is poured fondant? I've heard several people talk about it but have no idea what it is. icon_confused.gif
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post #4 of 18
Thread Starter 
Well it's thicker than just a sugar icing glaze but doesn't get as hard as a color flow. It's suppose to be good for cookies, petit fours, and even can be poured onto cakes.
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post #5 of 18
Does it look as good as MMF or is it anything like that?
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post #6 of 18
you know what petite fours are? the stuff on the outside is poured "fondant".. neat huh?
post #7 of 18
Ohhhh ok now I feel so dumb icon_redface.gif
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post #8 of 18
No need to feel dumb at all tlnewman!

Cindy are you planning to use the Faux Poured Fondant recipe here on the CC list or do you have another one? I was wondering if you used the CC recipe and added some marshmallows if it would make it stay soft. Janice
post #9 of 18
Thread Starter 
Well, I'm not sure, there is a recipe here and it has more light corn sryup than the recipe that is listed in teh Wilton Yearbooks.....have you used either one of those and give me the best recipe??
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post #10 of 18
Quote:
Originally Posted by tlnewman

Does it look as good as MMF or is it anything like that?



It has a shine to it

it is like pouring a ganash (sp?)

It shows any defects in the cake more than poured fondant you still crumb coat with buttercream but not to thick or it will cause problems.
post #11 of 18
Quote:
Originally Posted by tlnewman

Ohhhh ok now I feel so dumb icon_redface.gif



dont worry, it happens to the best of us..... icon_smile.gif
post #12 of 18
Cindy, I haven't tried any of the poured recipes, am following behind you so I'll know what to do when I make some for my mini cake pans. LOL

Maybe I'm just prejudiced, but I don't know that I'd trust the Wilton recipe...maybe split the differences in the recipes and get the best combination?

Janice
post #13 of 18
Thread Starter 
I PM'd msmeg for her recipe to see if it's different but I'm leaning towards the recipe listed here at CC. I'll let ya know how it turns out so you'll know from my experience! icon_biggrin.gif
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post #14 of 18
give us the recipe icon_lol.gif i would love to try that out!! icon_biggrin.gificon_biggrin.gif
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post #15 of 18
I used the one in the wilton books. I do use both clear vanilla and a little almond

I have never doen it on cookies but have done a wedding cake and tea cakes
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