I have an order of petit fours and I want to use poured fondant on them. The thought of rolling out all that fondant just makes me cringe so I like the idea of the poured fondant.

I also want to stamp the tops of them with a rubber stamp dipped in gel color. So my question is - will a poured fondant set up as hard as (or close to that) of a regular fondant?

Does anyone have a good recipe for this idea?

Thank you!!!

[/img]

[quote="melmar02"]I have an order of petit fours and I want to use poured fondant on them. The thought of rolling out all that fondant just makes me cringe so I like the idea of the poured fondant.

I also want to stamp the tops of them with a rubber stamp dipped in gel color. So my question is - will a poured fondant set up as hard as (or close to that) of a regular fondant?

Does anyone have a good recipe for this idea?

Thank you!!!
I'm sure someone here can help with your questions. But here is a recipe posted by Sharon Zambito
http://sugaredblog.blogspot.com/search/label/Tutorials

I've only used poured fondant once and I'm pretty sure it was firm enough to stamp gently.

It will certainly not be firm like rolled fondant but you may be able to stamp it if you let it dry and are very careful and use a light touch.

If you haven't worked with poured fondant before, you'll definitely want to practice because it isn't always easy to get full coverage in a neat/clean way. Good luck!