I just made the poured fondant recipe as a test run for a petit four order. MAN....this icing is sweet. I mean I know it's only powedered sugar with corn syrup, vanilla extract and water but my goodness...talk about a SUGAR RUSH!
Any suggestions for cutting down on the sweetness?
Hmmm perhaps salt may do the trick, but be careful...it can actually enhance the sweetness of food.
You could possibly try cornstarch -but again you have to be careful, it could cause the frosting to thicken up to where it won't pour.
Hi,
If you want to add corn starch or potato starch to icing sugar to make a pouring fondant here is how to.
1 cup of icing sugar with no starch added (please read the label)
2 tbs corn (maize) starch or potato starch, not barley corn starch!
Sift it at least twice to make sure that they are well blended together, not in the mixer but with a sieve to assure good results.
Use it instead of icing sugar in the pouring fondant recipe.
A sour taste like lemon juice will also cut down the sugar sweetness, I have never used salt so I do not know if salt and lemon can be used in the same recipe.
I would try the salt, or a different poured fondant recipe. Are you using the Wilton poured fondant recipe? I haven't used it in a long time, but I don't remember it being that bad...
I used the poured fondant recipe from baking911.com. It is similar to Wilton's poured fondant.
Any suggestions for a new one to try? I was thinking of using the candy melts for my petit fours.
LisaMS, what do mean by thinning the poured fondant? Do I add more water?
Yeah, I saw your other post and I'm wondering if you might could add a bit more water to thin it a bit to make it easier to coat your sides. I don't know if that would help or not. I just go round and round the edges (overkill!) to make sure the sides get coated. You get the feel for it after awhile and it gets much easier. (or maybe I'm not a perfectionist and don't care if my sides aren't perfectly coated? That's what you use cupcake papers for...to hide the imperfections! 
)
Ok, I'll try it again. I found a helpful site to that shows me how to dip the petit fours. I may just take your advice and place them in the cupcake papers. Each petit four will be in its own box anyway.
Thanks Lisa
Here's the tip I found:
http://www.pastrywiz.com/cakes/petitfour2.htm
The only times I've done poured fondant I've used the Wilton recipe. When I was at the ICES convention this summer, they had a session of petit fours and they just lined a chocolate mold with chocolate, put in some buttercream and broken up cake pieces, smooshed it all in, then sealed it with more chocolate, like if you were making a reses pB cup. Then they took little molded pieces of fondant that were decorative and put them on top. Everyone seemed so excited by the idea. Might be different anyway...
Quote by @%username% on %date%
%body%