Help! Need Advice On Poured Fondant For Petit Fours-Please!

Decorating By elvis Updated 29 Aug 2006 , 8:07pm by JoAnnB

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elvis Posted 29 Aug 2006 , 2:37pm
post #1 of 8

Please help-- I have a plate of frozen small cake squares, frosted in buttercream on top and ready to cover. I tried covering with Wilton's poured fondant recipe (the one w/6 c. powdered sugar) and it didn't work for me. It remained too runny to work with even after cooling off. I added sugar but nothing seemed to work. And to top it off, it never firmed up either--just remained wet to the touch.

Any common mistakes that would cause this? Should I switch recipes or is this a problem with me?? Please help!! I reeeeally want to be able to do these-- petit fours are so cute!

7 replies
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dianagreen Posted 29 Aug 2006 , 2:47pm
post #2 of 8

try one of the recipies on here, and search in the forum - goodluck

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elvis Posted 29 Aug 2006 , 2:52pm
post #3 of 8

I've been searching the forums and see some different variations of Wiltons-- but was wondering for those of you have success with Wilton's, what do you do to prevent the runniness-- and how long should it normally take to set? thank you!! :O)

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Kiddiekakes Posted 29 Aug 2006 , 3:00pm
post #4 of 8

I used the poured fondant recipe last week on a cake for my mom's birthday.Then only thing I didn't like about it was the taste.It tasted like pure icing sugar... the kind they pour ontop of cinnamon buns.It poured nice and set up great but I wasn't crazy about the final product.

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elvis Posted 29 Aug 2006 , 5:27pm
post #5 of 8

hmmmm...maybe i'll give it another whirl.

this may be a silly question but when it says 6 cups, sifted-- do you measure from a pile of sifted sugar...or do you scoop up 6 cups worth and then sift? ---

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JoAnnB Posted 29 Aug 2006 , 7:11pm
post #6 of 8

6 cups sifted - sift first then measure. It will actually use slightly less in weight of sugar.

Just a thought, but I added some melted white chocolate to mine and the coverage was a bit better. Try adding 3-4 ounces

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elvis Posted 29 Aug 2006 , 7:34pm
post #7 of 8

Thanks-- I actually tried that and it did seem to help- then I think I added a little too much and it got too thick. Still experimenting... and the other problem I've run into is that my cake gets soggy when I coat it. So even when the outside has set, it falls apart from the moisture in the cake. Maybe I should be using a denser cake like pound???

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JoAnnB Posted 29 Aug 2006 , 8:07pm
post #8 of 8

A denser cake really helps. Pound cake works well. keep you cake as frozen as possible while you work on it. Take only one or two pieces from the freezer as a time.

If you icing is too thick with chocolate, you can try re-warming it. If it is really too thick, add a touch of paramount crystals, a tsp or so of shortening, or a little splash of clear corn syrup.

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