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BC under poured fondant?

post #1 of 5
Thread Starter 
I am not sure what I want to cover my cupcakes with. The event isn't until Sat, and I just baked them. I have been reading about poured fondant, and like the smooth finish. I also like that it would seal the cupcakes this much in advance. But, I like the flavor of the BC I made. Could I put a small coat of the BC on the cupcakes before dipping in fondant? Or would that not work out right? ( I am using a basic home made MMF) - Thanks for your help!

P.S, is pouring melted fondant better , or dipping? hehe
post #2 of 5
Quote:
Originally Posted by Sherri2012

I am not sure what I want to cover my cupcakes with. The event isn't until Sat, and I just baked them. I have been reading about poured fondant, and like the smooth finish. I also like that it would seal the cupcakes this much in advance. But, I like the flavor of the BC I made. Could I put a small coat of the BC on the cupcakes before dipping in fondant? Or would that not work out right? ( I am using a basic home made MMF) - Thanks for your help!

P.S, is pouring melted fondant better , or dipping? hehe



Your BC would melt from the warm fondant.

Do you know that melting MMF to a pouring consistency isn't the same thing as poured fondant?
http://www.mahalo.com/how-to-make-petit-fours/
post #3 of 5
I've been wondering this myself. I love the look of the flat fondant finish on cupcakes... but who wants a cupcake with no icing and only fondant? The best part about a cupcake is the heap of icing on top. So yeah... do you ice it? And if you do, how is it all flat and even with the top of the cupcake liner? Are you making tiny cupcakes or using giant liners? Are you just filling your cupcakes with some kind of frosting? I'm curious...
post #4 of 5
You NEED a coat of buttercream under poured fondant. Chill completely.

Be careful with the temp of the poured glaze, it need to be just above body temp to get really shiny. YOu will have a fairly thin layer of it that way.

I use the Wilton recipe with powdered sugar, water, flavour, corn syrup. NO butter or shortening...
post #5 of 5
How do you get it so flat? Do you cute the tops off?
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