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.
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.
What is poured fondant? I've heard several people talk about it but have no idea what it is.
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.
you know what petite fours are? the stuff on the outside is poured "fondant".. neat huh?
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
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??
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.
Ohhhh ok now I feel so dumb
dont worry, it happens to the best of us.....
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
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!
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
It's also on their site..
http://www.wilton.com/recipes/recipesandprojects/icing/quickfondant.cfm
http://www.wilton.com/recipes/recipesandprojects/icing/chocofondant.cfm this one is chocolate
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