Cake Central › Cake Forums › Cake Talk › Recipes › poured fondant
New Posts  All Forums:Forum Nav:

poured fondant

post #1 of 3
Thread Starter 
Is there a foolproof pourable fondant recipe out there? I was asked to make some petits fours for this weekend and some of the recipes out there are pretty intimidating.
post #2 of 3
I use this recipe for Quick Pour Fondant:

Ingredients:
6 cups confectioners' sugar, sifted
1/2 cup water 2 tablespoons light corn syrup
1 teaspoon almond extract (or vanilla)

Directions:
1. In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
2. To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula
post #3 of 3
Thread Starter 
Why the need for a layer of BC? Most recipes seem to call for a glaze, like apricot or a simple syrup.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › poured fondant