Pour Fondant Too Thin (Glaze?)

Decorating By angelcake4u Updated 9 Sep 2005 , 3:20pm by candyladyhelen

angelcake4u Cake Central Cake Decorator Profile
angelcake4u Posted 8 Sep 2005 , 9:56pm
post #1 of 5

I made the pour fondant that is in the receipe section on this site.

It did not stick to the sides of my little cakes. I think it was too thin. Did it get too hot? Are you supposed to have a thermometer (spelling) to make sure it does get over 100 degrees or can you just tell when it is ready?

Do you have to use a glaze on the cake before the fondant? What knid of glaze do you gals recommend?

I'm glad that this was my practice run!

Thanks for any help!

4 replies
ivanabacowboy Cake Central Cake Decorator Profile
ivanabacowboy Posted 9 Sep 2005 , 12:19am
post #2 of 5

Most times you need more than one coat of poured fondant.

mami2sweeties Cake Central Cake Decorator Profile
mami2sweeties Posted 9 Sep 2005 , 3:10am
post #3 of 5

Glad you posted this. I am going to make some of these soon.

angelcake4u Cake Central Cake Decorator Profile
angelcake4u Posted 9 Sep 2005 , 1:30pm
post #4 of 5

Thanks, I will put one more coat of the fondant on.

I have the rest of the pour fondant in the fridge. So I can just heat it back up and try again?

candyladyhelen Cake Central Cake Decorator Profile
candyladyhelen Posted 9 Sep 2005 , 3:20pm
post #5 of 5

I now use only Merckens candy coating to coat the cakes. It is thick & smooth.

Quote by @%username% on %date%

%body%