Fondant Cupcakes

Baking By nadia99 Updated 20 Sep 2011 , 2:28pm by ddaigle

nadia99 Posted 19 Sep 2011 , 1:14pm
post #1 of 9

I'm going to attempt to make fondant covered cupcakes this weekend. I've read there are two ways to do this: cutting rolled fondant circles and covering each cupcake or melting fondant and dipping the cupcake face-down. Has anyone tried either method, and which one do you think is easier and/or has better results? Thanks for your help!!

8 replies
Cupcations Posted 19 Sep 2011 , 2:53pm
post #2 of 9

I always make the fondant cut outs, it is time consuming but worth it at the end.

Here's a tutorial for fondant cupcakes

http://www.cakejournal.com/archives/cupcake-decorating-part-3

I've never done the poured fondant. Here's a tutorial on poured fondant

http://www.cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant/

HTH icon_smile.gif

nadia99 Posted 19 Sep 2011 , 6:41pm
post #3 of 9

That's actually the site I saw both tutorials...great site! The melted fondant looks easy, but I wonder if the results are as foolproof every time.

I'll just stick to the cutouts I guess. Thanks for your advice! And wish me luck! icon_smile.gif

Dayti Posted 19 Sep 2011 , 8:54pm
post #4 of 9

I use a good amount of buttercream on the cupcake - I tend to just cut the end off a piping bag and hold it dead centre over the cupcake. Squeeze until you get the amount you need - it will spread out almost to the edges of the cuppie. Pull up and do the rest. Then I flatten the point where I've pulled away with a wet brush. Once it has crusted, I use a roller to get it as smooth as possible. The smoother you get it at this stage, the nicer your finished cupcake will look (much like when you ice a cake). I roll the fondant fairly thin and cut out the rounds. Spritz the tops of your cupcakes with boiled, cooled water, and apply the rounds. I just use my fingers to gently smooth the fondant on. You might want to do a test one first, to check you are cutting the right size circles.

Dayti Posted 19 Sep 2011 , 8:55pm
post #5 of 9

Oh, and I never tried the dipping method. I think my cupcakes are too soft and I would squish them with my fingers while I was dipping.

leah_s Posted 19 Sep 2011 , 9:09pm
post #6 of 9

Just so there's no confusion, poured fondant is it's own recipe. it is not melted rolled fondant.

ddaigle Posted 19 Sep 2011 , 10:06pm
post #7 of 9

That "poured fondant" tutorial is a little confusing. As Leah said..."poured fondant" is another name for petit four icing...powdered sugar, corn syrup, water. That tutorial actually takes a hunk of rolled fondant and melts it in the microwave and is calling it "poured fondant".

I have dipped cupcakes in poured fondant aka petit four icing, but never melted a hunk of rolled fondant. Would like to do that sometime to see the results.

nadia99 Posted 20 Sep 2011 , 3:26am
post #8 of 9

Dayti, thanks for the detailed instructions! It does sound very time consuming though..

Ddaigle, how are the results with the petit four icing vs. fondant cutouts?

ddaigle Posted 20 Sep 2011 , 2:28pm
post #9 of 9

Nadi--results are different. PT4 dipped cupcakes will be more transparent than a fondant cut out circle. I like to dip my cupcakes just over the paper to seal in the cupcake. I would think nuked fondant may be the best of both worlds...a "heavier" dip that also covers the cupcake liner. I am going to have to try it.

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