Don't know if this is the right forum but it has the highest traffic
I am experimenting with making cake pops and was wondering if anyone uses poured fondant on them instead of chocolate or white chocolate?
I have the recipe off Mahalo as well as RLB's that I was going to try, but any of your experiences would be awesome.
I have never used poured fondant on cake pops, but I have used it for fondant fancies and the technique would be pretty much the same (dip, revert, let drip and repeat if necessary)
I make my poured fondant or fondant icing with the following:
2 lb 4 oz of my homemade white fondant
1 Tbsp glucose
food coloring, if needed
Microwave the fondant in bowl for 1 1/2 min or until pourable. Add the glucose and enough simple syrup to get to the right consistency. You want it pourable but you don't want it too runny or it wont set.
I think this would work great for cake pops and probably taste a whole lot better than candy melts