Poured Fondant

Decorating By CIndymm4 Updated 7 May 2005 , 5:22pm by diane

CIndymm4 Posted 6 May 2005 , 1:01pm

Can anyone tell me, does the poured fondant dry fairly quickly or does it take 24 plus hours like color flow.....I have 20 dozen decorated cookies to do and I'm trying to find the quickest way to do them. Any help you could provide would be wonderful.

17 replies

msmeg Posted 6 May 2005 , 1:26pm

post #2 of 18

It sets really fast but if it starts to get hard you can reheat it to continue If there are no crumbs you can scrap the run off up and use it after reheating. remember it is overly sweet so pour it thin.

tlnewman Posted 6 May 2005 , 2:09pm

post #3 of 18

What is poured fondant? I've heard several people talk about it but have no idea what it is.

CIndymm4 Posted 6 May 2005 , 2:14pm

post #4 of 18

Well it's thicker than just a sugar icing glaze but doesn't get as hard as a color flow. It's suppose to be good for cookies, petit fours, and even can be poured onto cakes.

tlnewman Posted 6 May 2005 , 2:19pm

post #5 of 18

Does it look as good as MMF or is it anything like that?

flayvurdfun Posted 6 May 2005 , 2:21pm

post #6 of 18

you know what petite fours are? the stuff on the outside is poured "fondant".. neat huh?

tlnewman Posted 6 May 2005 , 2:34pm

post #7 of 18

Ohhhh ok now I feel so dumb

veejaytx Posted 6 May 2005 , 2:38pm

post #8 of 18

No need to feel dumb at all tlnewman!

Cindy are you planning to use the Faux Poured Fondant recipe here on the CC list or do you have another one? I was wondering if you used the CC recipe and added some marshmallows if it would make it stay soft. Janice

CIndymm4 Posted 6 May 2005 , 2:39pm

post #9 of 18

Well, I'm not sure, there is a recipe here and it has more light corn sryup than the recipe that is listed in teh Wilton Yearbooks.....have you used either one of those and give me the best recipe??

msmeg Posted 6 May 2005 , 2:40pm

post #10 of 18

Quote:

Originally Posted by tlnewman

Does it look as good as MMF or is it anything like that?

It has a shine to it

it is like pouring a ganash (sp?)

It shows any defects in the cake more than poured fondant you still crumb coat with buttercream but not to thick or it will cause problems.

flayvurdfun Posted 6 May 2005 , 2:42pm

post #11 of 18

Quote:

Originally Posted by tlnewman

Ohhhh ok now I feel so dumb

dont worry, it happens to the best of us.....

veejaytx Posted 6 May 2005 , 3:21pm

post #12 of 18

Cindy, I haven't tried any of the poured recipes, am following behind you so I'll know what to do when I make some for my mini cake pans. LOL

Maybe I'm just prejudiced, but I don't know that I'd trust the Wilton recipe...maybe split the differences in the recipes and get the best combination?

Janice

CIndymm4 Posted 6 May 2005 , 3:37pm

post #13 of 18

I PM'd msmeg for her recipe to see if it's different but I'm leaning towards the recipe listed here at CC. I'll let ya know how it turns out so you'll know from my experience!

diane Posted 6 May 2005 , 4:44pm

post #14 of 18

give us the recipe i would love to try that out!!

msmeg Posted 6 May 2005 , 5:29pm

post #15 of 18

I used the one in the wilton books. I do use both clear vanilla and a little almond

I have never doen it on cookies but have done a wedding cake and tea cakes

diane Posted 6 May 2005 , 9:02pm

post #16 of 18

which wilton book ...is it in any one of them??