A quick & easy way to give your mini cakes a shiny finish
Quick-Pour Fondant Icing
- *6 cups Sifted Confectioners’ Sugar (about 1 1/2 lbs)
- *1/2 cup water
- *2 tablespoons Light Corn Syrup
- *1 teaspoon no-color Almond Extract
- *Icing Colors
- * Cover cooled cakes w/ buttercream/rdy-to-use White Decorators’ Icing. Let stand about 15mins. In saucepan, Combine Sugar, Water, & Corn Syrup; stir until well-mixed. Place over Low Heat. **Don’t exceed temp of 100′F. Remove from heat; Stir in Extract & Icing color.
- * Place cooled cakes on cooling grid; place wax-paper under. Pour icing on cakes starting in the center; cover completely. Touch up bare spots w/ spoon/spatula; Let set.
- **Excess icing may be reheated
need a fondant recipe without gelatine. or can you give me an idea need to decorate a cake to look like a football game
Does this dry to a hard finish like a regular fondant?
Does this work well for petit fours?
has anyone tried this recipe, does it really work?
I just tried it and it ran off the buttercream just like oil and water. I poured it over an uniced one and it stuck....but it dried looking just like candle wax.
What can one use instead of corn syrup (we dont get that here)
I also had the problem of it running off the sides and not sticking very well. And I think I would call it more of a thin glaze than a fondant. I also noticed that where it did stick, it made the cake mushy under the glaze.
But it looks like a lot of people have rated it high....so perhaps my altitude or weather had something to do with it. Or perhaps my cake recipe? Anyway....go ahead and give it a try. It may work for you. =)
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