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Poured fondant for petit fours

post #1 of 55
Thread Starter 

I would love to find a great recipe for poured fondant for petit fours.  I've done some searching and can't seem to find the right consistency.  Most seem to be way too thin.  Anyone have a good one they would be willing to share?

post #2 of 55

I use the typical one on the internet...1/2c water, 1/2 corn syrup, 1 21b. bag of PS, 2tsp almond.    Heat determines your consistancy.    The more you warm it up...the thinner it gets.  I have done about a million PT4s (actually love doing them) and know by stirring what consistancy I like.    I keep my left over PT4 icing in the frig...and zap it in the microwave until I get the consistancy I like.  HTH

Debbie - US Army (Retired) --aka "The Cake Sarge"

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Debbie - US Army (Retired) --aka "The Cake Sarge"

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post #3 of 55
Quote:
Originally Posted by ddaigle View Post

I use the typical one on the internet...1/2c water, 1/2 corn syrup, 1 21b. bag of PS, 2tsp almond.

 

Is that 1/2 cup of corn syrup? and one 2-pound bag of powdered sugar?

Thanks for the recipe.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #4 of 55

yes...sorry.  I believe it is the standard one all over the internet.    I should wear my glasses more!   icon_eek.gif

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #5 of 55
Thread Starter 

Have you ever made a chocolate poured fondant?

post #6 of 55

I'm sorry....I'm not getting notified of new postings.    I have not made a chocolate PT4 icing.  I'm sure it would be good.   

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #7 of 55

Try mixing cocoa powder with boiling water 1/2 cup cocoa and 1 cup water.  Let that cool and strain it.

 

Then use that as the liquid in the recipe already posted here.  I would recommend avoiding other forms of real chocolate because the fat seems to make this stuff a lot harder to pour.

 

I mix this kind of icing to a stiff consistency, and then heat it in a double boiler.  THEN adjust with drops of water so that it will coat the spoon.  The way it coats the spoon is the way it coats the cakes.  Put them on a baking rack over a pan to re-heat and re-use the drips.

post #8 of 55

Hey Irene...I'm actually needing a chocolate PT4 icing recipe....i see you posted yours.   That 1C of boiling water with the cocoa powder replaces ALL the liquid in traditional recipe?   So there is no corn syrup in the chocolate version?     Will it set up hard like the traditional PT4 that uses corn syrup?  Thanks. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #9 of 55

Quote:

Originally Posted by ddaigle View Post

I use the typical one on the internet...1/2c water, 1/2 corn syrup, 1 21b. bag of PS, 2tsp almond.    Heat determines your consistancy.    The more you warm it up...the thinner it gets.  I have done about a million PT4s (actually love doing them) and know by stirring what consistancy I like.    I keep my left over PT4 icing in the frig...and zap it in the microwave until I get the consistancy I like.  HTH

ddiagle: that's similar to the cookie glaze. How does heating affect the colors, & what type of coloring do you use in this recipe?      PS: where did you find those nice Chevron Cutters?

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post #10 of 55

Quote:

Originally Posted by BakingIrene View Post

Try mixing cocoa powder with boiling water 1/2 cup cocoa and 1 cup water.  Let that cool and strain it.

 

Then use that as the liquid in the recipe already posted here.  I would recommend avoiding other forms of real chocolate because the fat seems to make this stuff a lot harder to pour.

 

I mix this kind of icing to a stiff consistency, and then heat it in a double boiler.  THEN adjust with drops of water so that it will coat the spoon.  The way it coats the spoon is the way it coats the cakes.  Put them on a baking rack over a pan to re-heat and re-use the drips.

BakingIrene: coating the spoon to test consistency. great tip. thanks. 

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post #11 of 55

I use my Americolor gel colors.   Don't have any problems.     My PT4 icing recipe is not the same as my cookie glaze...which is Royal Icing. 

 

I found a chocolate PT4 recipe on wilton.com.    Gonna try it.  I just don't want to use unsweetened chocolate.   I can barely tolerate semi sweet.   Everything else is so bitter.   I'm gonna use semi-sweet chips.

 

MB...I got the cutters off of Etsy...I LOVEEEEEEEE them.     I got 4 different sizes.   It's from some "Plastics in Print" company.   Since the soccer ball print wants to make me stick a dowel rod in my neck...I ordered those cutters from there too.   I'm using them this weekend.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #12 of 55

ddiagle:  your recipe and instructions make coating pt4's sound easy, post your results on the choc ones.plz

 

Oh Jackpot!   http://www.etsy.com/shop/PlasticsinPrint?ref=pr_shop_more     

when you have a couple hundred cookie cutters, why not buy one or two  more?  There are so many FireFighters, Troopers, Police, Military, Fish & Game, people to bake for The Chevrons will be helpful. 

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #13 of 55

MB...I have done a million PT4s.  I think they are super easy.    Takes a little practice and a specific pattern for pouring all four corners,  but once you get your groove figured out..it's easy peasy.

 

I love Plastics 'n Prints stuff.    The chevron cutters I got came in 4 different sizes.   They have good stuff and prices are very good. 

 

I'm doing the chocolate ones Saturday...will post results. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

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post #14 of 55

ddaigle: my next project, bake pound cake, coat with your pt4 icing, decorate.  taste.  no wait......photo if it looks ok....... then taste. 

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #15 of 55

Good!  Let me know your results.   I think I will takes pictures of my steps this weekend.   Pictures are just so better than lengthy written instructions. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

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