Ok, I'm going to either end up bald from pulling my hair out or seriously damage something in my kitchen!! I've tried using poured fondant quite a few times now and no matter what I do it just doesn't work right. I've used an apricot glaze 1st and I've tried just crumb coating. I've tried free pouring, using a spoon or a spatula... Either way it doesn't cover right, its all lumpy looking and uneven and you can still totally see the cake underneath too. (not to mention crumbs) Other than saying forget it, any clues???
I thought poured fondant was just for petit-fours. Sorry, haven't tried making poured fondant. Just wanted to offer a bit of encouragement. Hang in there!
use a thermometer to make sure it is at the correct temp when pouring. If it is too hot it will all run off yet to cool it will be too thick and possible lumpy. Try to pour in one pour if you have to repour it will be very thick and possibly lumpy.
I have done large cakes and they are easily done. same concept as ganash. Do frost with a thin layer of buttercream first or you will see the cake. make sure you not only have enough fondant but plenty of extra. It is cheap to make so do not skimp. I pour directly from the pan. start in the middle of the cake and move out towards the edges . If needed quickly take a small spatula and cover any small places on sides missed
Work fast as it cools you will get lumps.
I find a cake is easier to lean on than small tea cakes or petifours
As far as peti fours the first time I did those we used chocolate coating. Using a FROZEN pound cake cut into 1 inch pieces. dip into summer coating thinned with a Tablespoon of solid vegetable shortening. tap off excess and cool on wax paper The same concept can be done with fondant but it is more transparent and frosting then is a pain. you can frost just the top before cutting and let the sides be transparent.
Again do practice on a 8" cake you will find it easier to learn.
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