I'm going to attempt to make fondant covered cupcakes this weekend. I've read there are two ways to do this: cutting rolled fondant circles and covering each cupcake or melting fondant and dipping the cupcake face-down. Has anyone tried either method, and which one do you think is easier and/or has better results? Thanks for your help!!

I always make the fondant cut outs, it is time consuming but worth it at the end.

Here's a tutorial for fondant cupcakes

http://www.cakejournal.com/archives/cupcake-decorating-part-3

I've never done the poured fondant. Here's a tutorial on poured fondant

http://www.cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant/

HTH

That's actually the site I saw both tutorials...great site! The melted fondant looks easy, but I wonder if the results are as foolproof every time.

I'll just stick to the cutouts I guess. Thanks for your advice! And wish me luck!

I use a good amount of buttercream on the cupcake - I tend to just cut the end off a piping bag and hold it dead centre over the cupcake. Squeeze until you get the amount you need - it will spread out almost to the edges of the cuppie. Pull up and do the rest. Then I flatten the point where I've pulled away with a wet brush. Once it has crusted, I use a roller to get it as smooth as possible. The smoother you get it at this stage, the nicer your finished cupcake will look (much like when you ice a cake). I roll the fondant fairly thin and cut out the rounds. Spritz the tops of your cupcakes with boiled, cooled water, and apply the rounds. I just use my fingers to gently smooth the fondant on. You might want to do a test one first, to check you are cutting the right size circles.

Oh, and I never tried the dipping method. I think my cupcakes are too soft and I would squish them with my fingers while I was dipping.

Just so there's no confusion, poured fondant is it's own recipe. it is not melted rolled fondant.

That "poured fondant" tutorial is a little confusing. As Leah said..."poured fondant" is another name for petit four icing...powdered sugar, corn syrup, water. That tutorial actually takes a hunk of rolled fondant and melts it in the microwave and is calling it "poured fondant".

I have dipped cupcakes in poured fondant aka petit four icing, but never melted a hunk of rolled fondant. Would like to do that sometime to see the results.

Dayti, thanks for the detailed instructions! It does sound very time consuming though..

Ddaigle, how are the results with the petit four icing vs. fondant cutouts?

Nadi--results are different. PT4 dipped cupcakes will be more transparent than a fondant cut out circle. I like to dip my cupcakes just over the paper to seal in the cupcake. I would think nuked fondant may be the best of both worlds...a "heavier" dip that also covers the cupcake liner. I am going to have to try it.