Do you have to melt down regular fondant? Sorry if this is a newbie question!
Nope... you have to make it. Here's is an easy recipe for authentic poured fondant in your food processor:
You can also search the recipe section for some faux poured fondant recipes using powdered sugar that a lot of people like, and is much easier to make. I just prefer the taste and finish of the real thing.
If you are needing poured fondant for petit fours, the Wilton poured fondant recipe is very good.
6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
1 teaspoon Wilton Almond Extract
Wilton Icing Colors, optional
Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.
Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.
You don't have to have a thermometer, just make sure the bottom of the pan is not so hot that you can't touch it with your hand. I usually keep the stove on the lowest setting. Also, I use creme bouquet instead of almond flavoring, and add a couple of white candy melts to make it more opaque.
Can I safely assume that if I'm using the poured fondant on styrofoam dummy cakes that I can skip the coat of BC?
thanks everyone!! (: