Anyone know how transparent or not, this will come out? If I want a solid white, do you think Royal Icing is a better choice? I'm covering a yellow cake.

Thx

Poured fondant is more like an icing shell, usually used for cookies and petit fours. Most recipes are somewhat transparent, although you can add melted chocolate (candy melts) and add some to the fondant for a more opaque finish.

Why are you covering a cake in poured icing, or even royal? It will create a candy-like shell over the cake, and it will take more than one coating for a smooth finish-like that of rolled fondant.

You could make a white chocolate ganache...if you want a solid white finish...what look/taste are you after?

I've never found white chocolate to produce a solid white finish...it's always ivory to yellow. Any ideas on how to whiten it, or is there a certain brand of white chocolate that is whiter than the others?

Thanks!

You can always add titianium dioxide (AmeriColor bright White)to whiten your icing or with the addition of Flo-coat" and Bright white--for real white chocolate

Well, I'd rather not add chemicals to acheive the desired result. Perhaps someone can recommend a specific brand of white chocolate.

Titianium Dioxide is a natural mineral. If you order a white chocolate or a compound or summer coating that is really white, look at the ingredient statement it will contain this element

I have a British baking book that recommends actually melting rolling fondant to achieve poured fondant. I haven't tried this yet, but it makes perfect sense to me. I use Satin Ice for rolled fondant because it tastes good and has great texture, so this is what I would use for this application. I suppose you could also do this with MMF.

The suggestion is that you do this in a double boiler type set up--put the solid fondant in the upper portion and stir it gently as it melts above the pan of boiling water. You can control the "meltedness" so that it will flow anywhere from very thin to heavy.

I've done poured fondant from scratch--the type that is basically simple syrup with powdered sugar added--and I'll never do it again--too splotchy, too many crumbs, too irregular....messy,.....

Just my .02
Rae

Mercury is a naturally occuring mineral too, but I'd rather not eat it when not absolutely necessary.

I agree, I've tried making poured fondant from scratch and it was terrible.. it melted in the refirgerator, the coating was very uneven..I just don't like it... never again.. Just melt regular MMF...

Thanks BlakesCakes for the idea of melting the regular or mmf fondant...it does make sense...I thought about it once when I was making mmf and thought that maybe I was thinking too much...I also make my poured fondant...I've never had a problem using it.

I've got a few different options to go with, I have buttercream on hand, MMF and I always make Ganache for over my cupcakes, but only Chocolate. I've not done white before. Off white wouldn't be a problem, but yellow is a no no if it sometimes comes out that color.

I made the mistake of touching the glass stove top, before it completely cooled, then a while later wasn't thinking and was rushing while making MMF, and stuck my hand in the melted marshmellow, so now I have burned fingertips on each hand. I'm thinking I should stay away from the stove for a few days.

Maybe after I recover, I'll just try making the poured fondant, since I have a few days left to experiment.

Thx ya'll.

I hope I am not too late to help here... Poured fondant is not that hard to do The recipe in the wilton book is good. do use a thermometer to check the temp befor pouring when first starting out.

If your fondant is too hot is is way to thin .... too cool and it is not thin enough so is not smooth... so just check the temp and you will find it easy to do

To make it easier make more fondant than you think you will need. powdered sugar and cornsyrup do not cost that much

I would not frost in royal icing it is too hard and will crack but poured fondant does not get that hard it is like cutting rolled fondant.

YOu frost the cake first so it does not show through the fondant.... thick enough to cover the cake but no thicker. If it is too thick the warm fondant might make a bubble and pull it from the cake... Make sure the frosting is set before pouring the fondant.


pouring it is just like a ganache not hard at all I find it much shinier that rolled fondant but very sweet. adding a bit of almond flavoring cuts the sweetness a bit.

MEg

I make my own poured fondant and to me, it doesn't taste bad at all .. it's fairly easy to work with too .. I've shared the recipe with some who have asked for it ... they're not hard at all to make and fast to do... it's the decorating each of them that takes the time lol

As far as covering a yellow cake, I'm not sure .. I use only white with the white poured fondant.. you can tint the fondant... you could also make the poured ganache and put that over the yellow cake...

I still have Saturday to figure out what I'm going to do, so I have "plenty" of time to experiment.

I always have plenty of corn syrup and powdered sugar on hand, maybe too much, so that's not a problem.

Royal icing is officially off the list, so it's down to buttercream, mmf or poured, so I'll be busy tomorrow. If they all work, I guess I'll have 3+ cakes to take for my Nieces party. What ever looks nicer I guess will win.

I used the quick pour fondant on my petit fours and I used yellow cake and it did show through, but where I thinly iced with buttercream...it looks solid white. HTH! Just look at my gallery and you will see them.

Well, my MMF didn't turn out as well as I wanted it to, and I didn't feel like the Poured fondant achevied the result I wanted, so I stuck to good old buttercream with a variation, so it wasn't so sweet.

The base is a Chocolate chip Cookie Cake (extra thick), with Fudge frosting to look like a melted candy bar on top, then the cake with MMF "burn marks" set around the edges. I carved the cake a bit to get that melted Marshmallow "look", so if it looks lopsided, it's on purpose. (this time)

You'll find it in my photos.

Thanks Folks.