Poured Fondant

Baking By chocomama Updated 23 Sep 2010 , 8:53pm by chocomama

chocomama Posted 23 Sep 2010 , 8:28pm
post #1 of 3

Is there a foolproof pourable fondant recipe out there? I was asked to make some petits fours for this weekend and some of the recipes out there are pretty intimidating.

2 replies
trishvanhoozer Posted 23 Sep 2010 , 8:46pm
post #2 of 3

I use this recipe for Quick Pour Fondant:

6 cups confectioners' sugar, sifted
1/2 cup water 2 tablespoons light corn syrup
1 teaspoon almond extract (or vanilla)

1. In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
2. To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula

chocomama Posted 23 Sep 2010 , 8:53pm
post #3 of 3

Why the need for a layer of BC? Most recipes seem to call for a glaze, like apricot or a simple syrup.

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