Cakeyladey---Question About Your Poured Fondant Recipe

Decorating By Cookies4kids Updated 16 Apr 2008 , 12:43pm by TheButterWench

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Cookies4kids Posted 15 Apr 2008 , 11:15am
post #1 of 2

Thanks for posting this recipe. At the point that it turns opaque, is it runny enough to dip cupcake tops into. Am I assuming correctly that you have to heat it up each time you use it.
Thanks again

1 reply
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TheButterWench Posted 16 Apr 2008 , 12:43pm
post #2 of 2

I too love the look of poured fondant, but there is no kneading, it's all stirring! lol

Poured fondant should be warmed carefully, sufficient syrup added and just warm enough to pour easily and set quickly.

Hot fondant gets grainy and loses it's shine.

don't heat it above body temp. I keep, just as I do when I temper chocolate, a thermometer in it.

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