So I need to know who has done this and what kind of success you have had. I have read that you can heat icing in the microwave to melt it, then pour it over a cake and get a nice, even, smooth finish. Does this actually work? What are the benefits and drawbacks of doing it this way? Would it work for the 3D egg pan? How would I go about getting on the underside of the egg, since that will show? Help me out guys, I am desperate for something other than fondant and star tipped icing. Thanks to you all... you never let me down.
you are talking about POURED FONDANT and it's more than just heating it in the microwave and pouring over a cake.
You can do this with canned icing to make a sort of glaze over your cake, but if you don't have a steady hand you're going to get a globby looking pour.
It's like the zig zags that are over many bundt cakes and cookies.
You can do a web search on POURED FONDANT. It's a very Classic European Technique.
This is what real Petit Fours are covered in.
I know exactly what you are talking about, but this is actually canned frosting, warmed in the microwave and poured over the cake, not the poured fondant, which I have also looked into for this project. Why do you say that I need a steady hand or I will get a globby looking pour? What happens to it?
yes, I addressed the canned issue. Don't over heat it or you will get sheer glaze! lol