Poured Icing

Decorating By jouj Updated 27 Jul 2013 , 2:50pm by chaka1

jouj Posted 1 Nov 2008 , 9:00pm
post #1 of 21

Hello to all. I was searching for an icing that makes the same effect done on those cupcakes. These were surely done with some kind of poured icing. Does anyone know what it might be?
Has anyone tried Wilton's Quick-Pour Fondant Icing?

Thanks a lot.

20 replies
jouj Posted 1 Nov 2008 , 9:04pm
post #2 of 21

Sorry, I forgot to attach the picture.

bashini Posted 1 Nov 2008 , 9:52pm
post #3 of 21
jouj Posted 2 Nov 2008 , 11:59am
post #4 of 21

Thanks a lot, I'll give it a try this afternoon.

liha21 Posted 2 Nov 2008 , 12:45pm
post #5 of 21

that is so awesome. I wondered how they made cupcakes like that. that looks so easy too. I can't wait to try it now.

jouj Posted 2 Nov 2008 , 3:50pm
post #6 of 21

Bashini: Thanks a lot, I tried the recipe in the link, but I made it with MMF, it looked fine.
I think there is an easier way, because this way, the mixture cools very quickly, so you barely have time to make 2 cupcakes at a time.

AKA_cupcakeshoppe Posted 2 Nov 2008 , 6:54pm
post #7 of 21

it looks easy but it isn't LOL my fondant kept drying and i had to keep reheating. it takes a lot of practice.
those cuppies look good too that i might just give this another try.

Rocketgirl899 Posted 2 Nov 2008 , 9:13pm
post #8 of 21

what about putting your bowl over a pot of bowling water?!?!

jouj Posted 2 Nov 2008 , 10:43pm
post #9 of 21

This might be a good idea.

bashini Posted 2 Nov 2008 , 11:18pm
post #10 of 21

Hi jouj, I haven't done the cupcakes like this. I don't know whether it will help you. But here is the link,


In this link, she uses it to cover Petite Fours. I don't whether you can use it for cupcakes.

Jopalis Posted 2 Nov 2008 , 11:28pm
post #11 of 21

I used the recipe posted on here for poured fondant in a food processor. It is actually the same recipe as Cake Bible but Cake Bible lists out more details. Such as have some warm simple syrup made and ready to use to thin your fondant to proper consistency. You make the fondant at least 24 hrs ahead and then reheat what you need. Don't reheat over 105 degrees or it loses it's sheen. I also used the tutorial on cakejournal.com. Paint a think layer of warm apricot jam and let it dry before dipping. Here is my pictures of my first attempt.

RebeccaC Posted 2 Nov 2008 , 11:30pm
post #12 of 21

What cute cupcakes. I'll defiently have to try sometime.

Rocketgirl899 Posted 3 Nov 2008 , 12:00am
post #13 of 21

Jopalis! They turned out beautiful... it would take me years of practice to get them to look remotely like that icon_smile.gif

What did you pre-iced cupcakes look like? domed?

Sweet_Guys Posted 3 Nov 2008 , 2:20am
post #14 of 21

We made some cupcakes this afternoon and used the Fondarific Lemon fondant. We melted the fondant for one minute and was able to get three covered. We then had to remicrowave the fondant for 30 seconds to finish the last three. They look cute!

Paul & Peter

Jopalis Posted 3 Nov 2008 , 2:24am
post #15 of 21

The cupcakes were a scratch recipe I got on here and they domed beautifully... It was a white recipe. I liked it out of the oven but thought later that they were a bit dry. I will have to experiment with them...

Rocketgirl...If I can do it you can do it. These were my first.... look at the tutorial on cakejournal.com...

jouj Posted 3 Nov 2008 , 11:18am
post #16 of 21

Jopalis, these cupcakes are great!! You used the recipe from CC?? Did you wait for 24 hours before using the fondant??

Does your poured icing have a little shine when it's dry on the cupcakes? The ones in the picture I posted seem to have a little shine.

Jopalis Posted 3 Nov 2008 , 3:25pm
post #17 of 21

Thanks! I was happy since it was my first time and all! I used the Poured fondant with food processor. It is the same one in Cake Bible but Cake Bible has more details. I listed some in my earlier posts. Yes, they had a shine but you have to not re-heat over 105 degrees. Yes I made the fondant in advance. I had to put the heat on and off so I didn't overheat but keep it pourable. You have to play with it to get the consistency right. You might end up with the first cupcake being the test one but the rest are great. Had to stir often so a crust didnt' develop.... I may try a bowl over like an electric fondue pot of water or something next time so stays closer to a constant temp.... I love the look of them. I used a white cake recipe I got from yummymummy... It domed beautifully.

jouj Posted 3 Nov 2008 , 3:37pm
post #18 of 21

Jopalis, do you think the cupcakes iced with Poured Fondant look better than the ones iced with regular rolled fondant? Which way is easier to cover cupcakes, Poured or Rolled Fondant??

Jopalis Posted 3 Nov 2008 , 4:19pm
post #19 of 21

I have not done cupcakes with regular rolled fondant. Not sure if I would as most of the time I don't care for fondant. I generally don't care for the consistency. This is more like an icing with a smooth shiny outside and creamy underneath. I have used rolled buttercream on cookies. My Christmas Mice on Christmas stocking in my pics... I would maybe use rolled fondant on cookies.

Rocketgirl899 Posted 3 Nov 2008 , 5:41pm
post #20 of 21

thanks jopalis! icon_smile.gif

i just hate cupcakes.... they don't like me and i dont like them

but i might give em try again. thank you icon_smile.gif

chaka1 Posted 27 Jul 2013 , 2:50pm
post #21 of 21

I know this is a very old post, but does someone here know if you put buttercream underneath the poured icing/fondant? Thanks so much. These cupcakes are lovely.

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