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We also sell cake decorating supplies in our cake decorating shop.
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Email This RecipePoured Fondant Using A Food Processor  | |
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Serves/Yields: Prep. Time: Cook Time: Category: Fondant/Gumpaste/Sugarpaste Difficulty: Moderate | |
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| A poured fondant is the traditional coating for fancy little petits fours and can also be used to glaze larger cakes. It takes a lot of kneading and elbow-grease to make a traditional pourable fondant. As a result, most professionals purchase a ready-made fondant that will keep in the refrigerator for months
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| 2-1/2 cups sugar
1/2 cup water 1/4 cup corn syrup | |
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| Heat sugar, water and corn syrup to the soft-ball stage (238°F; 114°C). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F (60°C), about 30 minutes. Remove the thermometer.
Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. Use or refrigerate for later use. | |
| Average score: 3.33 () Votes: 3 | |||||
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