Sherri2012 Posted 9 Aug 2012 , 6:23pm

I am not sure what I want to cover my cupcakes with. The event isn't until Sat, and I just baked them. I have been reading about poured fondant, and like the smooth finish. I also like that it would seal the cupcakes this much in advance. But, I like the flavor of the BC I made. Could I put a small coat of the BC on the cupcakes before dipping in fondant? Or would that not work out right? ( I am using a basic home made MMF) - Thanks for your help!

P.S, is pouring melted fondant better , or dipping? hehe

5 replies
CWR41 Posted 10 Aug 2012 , 12:20am
Quote:
Originally Posted by Sherri2012

I am not sure what I want to cover my cupcakes with. The event isn't until Sat, and I just baked them. I have been reading about poured fondant, and like the smooth finish. I also like that it would seal the cupcakes this much in advance. But, I like the flavor of the BC I made. Could I put a small coat of the BC on the cupcakes before dipping in fondant? Or would that not work out right? ( I am using a basic home made MMF) - Thanks for your help!

P.S, is pouring melted fondant better , or dipping? hehe




Your BC would melt from the warm fondant.

Do you know that melting MMF to a pouring consistency isn't the same thing as poured fondant?
http://www.mahalo.com/how-to-make-petit-fours/

kristanashley Posted 10 Aug 2012 , 12:48am

I've been wondering this myself. I love the look of the flat fondant finish on cupcakes... but who wants a cupcake with no icing and only fondant? The best part about a cupcake is the heap of icing on top. So yeah... do you ice it? And if you do, how is it all flat and even with the top of the cupcake liner? Are you making tiny cupcakes or using giant liners? Are you just filling your cupcakes with some kind of frosting? I'm curious...

BakingIrene Posted 11 Aug 2012 , 7:33pm

You NEED a coat of buttercream under poured fondant. Chill completely.

Be careful with the temp of the poured glaze, it need to be just above body temp to get really shiny. YOu will have a fairly thin layer of it that way.

I use the Wilton recipe with powdered sugar, water, flavour, corn syrup. NO butter or shortening...

kristanashley Posted 14 Aug 2012 , 9:43pm

How do you get it so flat? Do you cute the tops off?

Sherri2012 Posted 15 Aug 2012 , 3:41am

Well, I made my cupcakes, and used a recipe from a site called The Baking Pan, for poured fondant, where she said to use pre-cured fondant, and melt it with a simple syrup. I think she must have meant the regular fondant, not MMF, but, I used MMF, and it turned out awesome. It was hard to melt it on the double boiler, but it did melt after a long time and some hard stirring. I added enough simple syrup and water to get it to a slow runny state and dipped plain cupcakes into it. It was hard because they were not domed, but still, most of them turned out fine. I got a nice 1/8th to 1/4 inch opaque layer on them that was perfect without frosting underneath. It dried shiny and dry to the touch, but soft and smooth underneath. I really liked it, and have never had the other kind, so have nothing to compare it to. Everyone at the event loved them and said they were really yummy!

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