I am doing a babyshower cake in a few days...its one where the baby is made out of 2 rounds together like a "snowman shape" and his feet are sticking up (cookies)...super cute cake. The babys skin on the cakes I've seen is all "glossy" just like the icing on the sugar cookies....and sort of like what is on petit fours.

I can make cookies...its not my thing though, so I know little about 'floodwork,' etc... so my question is the FAUX POURED FONDANT recipe here on CC...It says it can be used to flood cookies, cover petit fours and glaze cakes. I am wondering if anyone is familiar with the recipe and has used it to actually pour over cake?? and if so, How did you like it.

any information you could give me would be greatly appreciated, TIA

bumpppppppppppppppppp

anyone??

So, did you try this? I know you did not get your answers, sorry! But I was wondering if you tried it and how it turned out.

Thx

no i didnt try it, no one offered a single tip...and i dont have the money to trial and error stuff right now...so i just stuck with my buttercream, cake was beautiful anyway, oh well

I know that this is too late, but I have used poured fondant from the Wilton Yearbook to cover cake, and actually it works wonderfully. Here is the recipe if you should ever need to do it again:
Quick Pour Fondant
6 C powdered sugar sifted
1/2 C water
2 T corn syrup
1 tsp flavoring
Coloring

Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well mixed and heated to 92 degrees, thin enough to pour. Stir in extract and coloring. Place cake on a cookie rack on top of aluminum foil (foil catches drips for easy clean up) Pour in center of cake slowly and moving out in a circular motion. If you have extra, refridgerate and reheat to use!

I got this recipe out of the Wilton Yearbook 2001. The recipe in the book is written in more detail, I just shortened. Good luck if you try this!

I just remembered, I used that recipe for one of my cakes. This was the first time I tried it. I didn't want to pipe all the grass on, so I poured "grass" first and then piped just part of it. This may be of interest to you

http://www.cakecentral.com/cake-photo_786423.html

thanks for ur reply...ur cake is cute too btw...
but i was wanting it to have a really 'glossy' look like on petit fours
i cant tell from ur cake pic if that recipe was glossy...and did u like
the taste of it also?

trying to remember........ it was shinier in real life than the picture shows, but probably not high gloss like you wanted. I did add extra flavoring because it tastes very "powdered sugary!"