Might be a dumb question but I have looked & looked & none of it makes sense to me. Is it just melted fondant? And is it only used for cupcakes & petit fours? Can I cover a cake in it & would I want to?? Sorry for all the questions but it's been bugging me...
Poured fondant is a warm glaze icing. I use this recipe:
6 cups powered sugar
2 Tbsp. light KARO syrup
1/2 cup milk
1 tsp. almond extract
Combine ingredients in top of double boiler (if you don't have one you can use a glass mixing bowl that fits securely in sauce pan but doesn't go to the bottom). Warm ingredients to no more than 100 degrees. If it seems to stiff add a little more milk. If dipping petit fours you can use regular cake cooked in a jelly roll pan (allow plenty of batter so cake will rise above the pan completely so you can cut it off and have no crust left on top)
Place on rack to cool and then freeze completely. Cut into desired shapes while frozen, keep frozen while doing icing. Dip cut side down into poured fondant flip over and put on rack to drip and dry.
Thank you so much! I wanted to make petit fours & couldn't find a good recipe...
And poured fondant for cupcakes? Would you do the same thing? I keep seeing videos like this one...
They are melting fondant? Anyone ever heard of that?
Sebrina...that was the lumpiest cupcake I have seen in a while to cover with fondant...I would have used a smoother one, wouldn't you? Never have done it quite like this...wonder if it can only be done with the melted jam...
BC would melt when dipped into that warm of a mixture, I believe.
I thought it was an odd choice as well. LOL! I was just curious about them melting fondant? That just sounds odd to me, but I kind of like the finished look.