marknrox Posted 19 Mar 2005 , 9:12pm
post #1 of

Does anyone have a good recipe for the kind of icing that goes on Petit Fours? Is it called Poured Fondant?

I have 50 easter egg shaped mini cakes to make tomorrow and am in need of a quick way to ice them. I intend to decorate the tops with either bunnies or carrots. Help???

Thanks in advance!!

8 replies
marknrox Posted 19 Mar 2005 , 11:06pm
post #2 of

Anybody???

Ladycake Posted 19 Mar 2005 , 11:12pm
post #3 of
Quote:
Originally Posted by marknrox

Anybody???





Food Processor Poured Fondant
Ingredients:

2-1/2 cups sugar
1/2 cup water
1/4 cup corn syrup

Instructions:

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.


Poured Fondant

2 pounds sifted powdered sugar (8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla

(You don't want the extract to color the fondant -- clear is available from cake decorating shops. Use almond extract if not available.)

Food color (optional)

1. In a saucepan, combine all the ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.

2. Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.

3. Keep the icing warm, but use a thermometer to be sure it doesnt go above 100 degrees F.

4. It shouldnt be too thick, or it will not pour over the cookies smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached.

marknrox Posted 19 Mar 2005 , 11:16pm
post #4 of

Much thanks!!!!! icon_biggrin.gif

Ladycake Posted 19 Mar 2005 , 11:20pm
post #5 of
Quote:
Originally Posted by marknrox

Much thanks!!!!! icon_biggrin.gif




Hope one of them will work for you ...

Good Luck...


If they arent any good for you go to www.google.com and then in the search put in poured fondant and you will get a handful of recipes..

marknrox Posted 19 Mar 2005 , 11:35pm
post #6 of

This look exactly like what I was looking for!! Thanks again.

CakesByJoJo Posted 4 Apr 2005 , 3:22am
post #7 of

I know this is quite a bit late.... but one of our ICES gals shared with us during our DOS to us candymelts as a covering for petite fours and mini cakes.

Lisa Posted 4 Apr 2005 , 3:31am
post #8 of
Quote:
Originally Posted by CakesByJoJo

I know this is quite a bit late.... but one of our ICES gals shared with us during our DOS to us candymelts as a covering for petite fours and mini cakes.




Not too late for me...great tip! I know it would taste good but how is the coverage? Does it take more than one coat?

CakesByJoJo Posted 4 Apr 2005 , 3:48am
post #9 of

You know Lisa, I think she just used one coat. She prepared them using, I believe, Kathy Scott's cutters and molds.

Oh yeah, and let me give credit where credit is due... Tami - at www.cakesbytami.com was the one that shared this technique that she learned when she was at the California Cake Clinics?? What is that called?? A cake club in California holds it every two years and they have cake clinics or mini classes?? A big hit! I hope to go next year. icon_biggrin.gif

Sorry, my brain is on overload and I cannot remember.

Kathy Scott is going to be at our DOS this month and sharing petite fours and mini cakes... and I am soooo looking forward to it!

Debbie

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