Poured Fondant Vs Reg Fondant
Decorating By Phyllis52 Updated 11 Jan 2007 , 3:09am by RisqueBusiness
I've used poured fondant to cover petit fours. If you're doing a regular-sized cake, I think it's easier to use regular fondant. For mini cakes or petit fours, poured seems easier to me.
You have to keep it at the right temp. while you work because it starts to harden up as it cools - it has a bit of a "snap" sort of like candy coatings or chocolate once it's cooled, but sort of a softer version.
I guess it depends on how you want to use it - I'm sure someone has more experience with both and can help you more. That's just my experience so far.
HTH!
poured fondant for petit fours is usually a pastel color and has a very light lemony or almond flavor. I did easter cookies for a bakery with poured fondant.
It's a PITA to work with..it's like chocolate, you need to keep it at a certain temperature...body temp is good..you have to keep stirring it.
if you pour it over your cookie it goes all over the edges.
RisqueB, thanks for that advice. I was thinking that poured fondant covering the sides of the cookies would not be too bad of a thing, like the petit fours. Don't know, maybe just using MMF to cover the little X's and O's (want to make baskets of "hugs and kisses")...it is just they are small cookies and it may be more of a pain than it is worth to ice them.
you can always try a batch and see what happens!
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