
A family friend wants this for her wedding, alternating white with royal blue accents and royal blue with white accents. I'm thinking to replicate the look I will have to cover in fondant...any ideas to simplify the process? Has anyone had luck getting an opaque, matte finish with poured fondant?

You know, one of the things that helps make you a "pro" decorator is to be able to say NO:)
Royal blue icing will stain tongue, teeth and clothing. It really is not recommended as an over-all icing. Accents/decos yes, but not overall - even for 'cupcakes'. I would try really hard to talk this person out of what they want.
Others might not agree w/me.....I look forward to see what others have to say on this.

doing poured fondant is a skill i admire in others -- just yesterday in fact i covered some cookies in a poured icing and it was ok -- not the best -- idk why i just don't throw down the glove and beat this monster -- i don't even make poured fondant anymore though -- i can dip chocolates fine -- but cake is different for some annoying reason --
because i've worked in many places where they just mix up whatever stuff and pour it on and it works like crazy -- i really should get to the bottom of this but i do have a couple ideas for you --
one place i worked used grocery store bought icing in the tub, melted and poured it on to cover cookies beautifully -- just plain worked -- the other one used room temp icing and covered small cakelettes like yours perfectly --
so should not be too hot nor too cool should be goldilocks just right -- and don't be bashful with it -- i always have a squirt bottle handy to do touch ups real quick -- but if it's done right no touch ups are necessary -- i think this where i fall short -- i try to be too efficient/careful and i don't pour enough icing from high enough up kwim --
it's just a skill i never mastered although i've done it many, many times -- and these are all cut and iced and laid out on a rack over a sheet pan of course --
so one of these days i'm gonna make a regular american buttercream, melt it and see if i can get a good covering with it --
i was trying to cover thick sugar cookies cut out like blossoms and i got most but missed a couple of the sides then the blobs that pooled off the bottom were not fun -- and i mean they were on a rack able to drip off but solidified instead of dripping -- le sigh
hopefully you learned something from that ha!
but it's just like anything else -- do it till you get the hang of it --
these types of cakes are just a huge pia for me -- as far as the royal blue issue -- there are enough elements to switch around without covering the whole thing with blue icing -- but if they want some royal blue iced -- i'd air brush them --
what have you gotten yourself into indeed -- best of the best to you --

just for the record -- after you nail down the icing thing you'll have over 700 strings and 700 dots to pipe

which the piping is not the big deal really it's touching/handling all those dang cakelettes 57,000 times each -- you should have someone to help you move them around and set them up for the piping -- do the ribbon at the same time and have the delivery packaging ready at the same time to minimize the crazy -- just pipe, ribbon and place in delivery mode -- bam --
the piping is definitely the fun part --
the more i think about it -- i'd definitely ice some blue for the contrast -- otherwise it's gonna be hard to get a pretty contrast going due to only using two colors where the same colored elements will wash out next to the vibrant opposite color -- like the hearts if it's iced white and you have one blue, and one white heart, the white one will wash out by comparison kwim --
http://m.flickr.com/#/photos/60410327@N02/7960229232/
http://www.deerpearlflowers.com/mini-wedding-cakes-too-good-to-eat/
idk -- i'll come help move them around if you need me if i can bring my dog


so these are cookies baked on an upside down mini muffin pan to make little like boxes or teacups or both -- i haven't cleaned off the edges/bottoms where the little bits are -- i will be joining two together so the seams will easily be covered eventually --
but they covered perfectly for several reasons --
one is i used enough mixture to pour out a wide swath of icing & it was hot enough to take a nice few seconds before it set up so all could get poured before lines developed --
then i used half hi ratio shortening half butter -- next time i will up the butter because i do not like to put out hi ratio - but it worked wonderfully --
i heated it so it was nice & melty -- i just started with a regular american buttercream icing -- i put in a few tablespoons of corn syrup to one pound of confectioner's sugar, a half cup of fat and a quarter cup of liquid, various flavorings --
to part of it i added water to see if i could just use a real loose mixture without heating it and i added so much water it broke -- so i tossed in some cornstarch and some more powdered sugar and voila those worked out fine too but i did go ahead and heat it too --
bet it's the high ratio -- i'm going to get some butter flavored oil too -- and these were not iced first either so you see all the flaws -- which can be decorated away -- or i could do a double coating -- no the decor i will use will cover it well --
so there's that :)

and of course if you use a small spatula to remove them from the rack you will avoid all the little bits there around the bottom


Thank you ladies!! As usual, you're awesome.
kakeladi- I do need to practice saying no...that is my biggest fault in decorating, and life in general!
memphis- thanks for all the great ideas, and for trying out the poured buttercream! I think that's what I'll do...it is such an unbelievable relief that I won't have to individually cover each stupid tiny cake in fondant!

you inspired me to test today --
thanks, taytay ~
it's gonna be gorgeous -- would love to hear about your process and results and even see some pictures -- be prepared to sweat the details -- like you'll prollly wanna ice them first maybe before pouring -- but the ones we made at one bakery where i worked were just purely poured, no icing --
best to you


Couldn't you just fondant them then pour a mirror glaze over it?

don't belabor the first icing -- the poured icing is warm so it helps trim things up automatically


you might want to add some white food color for opaqueness -- i wanted to put that thought out there since it's a wedding and the stakes are high
and i would remove all the dark edges of the cake -- it will just roll off -- and i would def use a cake icing tip and ice every one -- think we discussed this -- then just wait a few and if you're using a meringue icing -- chill them and swipe out the imperfections with uber clean fingers or a potato peeler or spatula or something -- if american bc -- just let it set up a bit and pat the seams out with a folded smooth towel -- then the heat from the glaze will smoothy smooth it out the rest of the way -- in a perfect world
oh yeah and let them set up before you remove from the rack so can trim off the extra bits when you remove -- just slice them off with little spatula --
lotta lotta lotta lotta lotta lotta lotta work

https://www.cakecentral.com/tutorial/query/petit-fours
'petit fours my way' worked great for me.
Quote by @%username% on %date%
%body%