Hi all, I have this question, I was looking for a fondant recipe on here and came across this quick pour fondant. How does this work vs. regular rolled fondant. Is it easier? harder? I have a 1/2 sheet and a 1/4 sheet to cover with fondant and was looking for the easiest way to do it. I don't have a HUGE area to roll out fondant, so thought the pour one may work great. TIA
Quick pour is something you would use on petit fours or cookies. You really want to use roll out fondant on a cake.
it is entirely different and not what you want for your current projects (unless you fancy a change anyway).
think of it as like a glace icing, only a bit stonger, and not quite so melt in the mouth. i used it on the mini cakes in my pics - it will be less opaque if you make it thicker.
you also definatly cant smooth it - although if you have coated the cake (ie: marzipan) first, its a smooth surface so should go smoother.
it is delicious though!
thank you, I appreciate it. I definatly won't be using it. The reason I asked is because the recipe I was reading said to pour over cake when done. Thanks again