Poured Fondant

Decorating By keri0323 Updated 19 Mar 2007 , 7:44pm by m1m

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keri0323 Posted 19 Mar 2007 , 2:58pm
post #1 of 4

I'm going to try poured fondant this week any tips I need to know?

3 replies
nglez09 Cake Central Cake Decorator Profile
nglez09 Posted 19 Mar 2007 , 3:10pm
post #2 of 4

Be sure to put w/e you're covering on a cooling rack above a large bowl to catch all the excess.

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 19 Mar 2007 , 7:37pm
post #3 of 4

It depends on the application. For cookies, it works great. For petit fours it is often very transparent. You may want a second coat. You can also make it more opaque by adding some melted white chocolate.

If the surface of what you are pouring over, isn't very very smooth, the poured fondant will reveal any imperfections.

m1m Cake Central Cake Decorator Profile
m1m Posted 19 Mar 2007 , 7:44pm
post #4 of 4

Joann B,

I like your idea of adding white chocolate so that the poured fondant is not transparent. The last time I made petit fours, I had this problem (tranparent).

Thanks icon_smile.gif

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