Comments on: How to make poured fondant icing http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/ How to make beautiful cakes, sweet cupcakes and delicious cookies Tue, 22 May 2012 08:11:56 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-35488 Louise Sun, 20 May 2012 20:45:04 +0000 http://www.cakejournal.com/?p=59#comment-35488 Yes, use this recipe instead. It's just as good http://www.marthastewart.com/335566/petits-fours-icing Yes, use this recipe instead. It’s just as good http://www.marthastewart.com/335566/petits-fours-icing

]]> By: TAN http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-35166 TAN Sat, 19 May 2012 02:03:21 +0000 http://www.cakejournal.com/?p=59#comment-35166 Louse Thank you so much for the earlier reply and i am dying to make this, but i don't have a candy thermometer. is there anyway to make this without a thermometer? thanks in advance... Louse Thank you so much for the earlier reply and i am dying to make this, but i don’t have a candy thermometer. is there anyway to make this without a thermometer?
thanks in advance…

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-33676 Louise Tue, 08 May 2012 21:33:51 +0000 http://www.cakejournal.com/?p=59#comment-33676 You can use both. It is hard for me to get corn syrup so most of the times I use glucose syrup. You can use both. It is hard for me to get corn syrup so most of the times I use glucose syrup.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-33655 Louise Tue, 08 May 2012 20:57:49 +0000 http://www.cakejournal.com/?p=59#comment-33655 You are absolutely correct, the measure is not right. It is of course 1/4 cup = 60 ml of water. You are absolutely correct, the measure is not right. It is of course 1/4 cup = 60 ml of water.

]]> By: Sam Norton http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-33648 Sam Norton Tue, 08 May 2012 18:56:32 +0000 http://www.cakejournal.com/?p=59#comment-33648 Hello, I am in the UK and using metric measurements. You have put 1/4 cup of corn syrup is equal to 330 ml but then you have put 1/2 cup of water is equal to 120ml. Can you clear up the correct metric measurement please for corn syrup. Thank you! Kind Regards Sam Hello, I am in the UK and using metric measurements. You have put 1/4 cup of corn syrup is equal to 330 ml but then you have put 1/2 cup of water is equal to 120ml. Can you clear up the correct metric measurement please for corn syrup.
Thank you!
Kind Regards
Sam

]]> By: Tan http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-32937 Tan Thu, 03 May 2012 01:04:05 +0000 http://www.cakejournal.com/?p=59#comment-32937 Hi, Louise, Wondering it is corn syrup or glucose syrup you have to use...or both are same.... Hi, Louise,

Wondering it is corn syrup or glucose syrup you have to use…or both are same….

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-31082 Louise Wed, 18 Apr 2012 21:17:54 +0000 http://www.cakejournal.com/?p=59#comment-31082 You should stop when it looks thick like royal icing but not dry and crumbly. It will not soften after 24 hours but should be more hard in consistency. This will not be a problem since you melt the icing over double boiler and then add simple syrup to thin with as this type of icing do thicken rather quickly when you warm it. Hope this helps? If not, please write again. Btw you can try this recipe from Martha Stewart it is a more simply poured fondant icing but works just as good http://www.marthastewart.com/335566/petits-fours-icing You should stop when it looks thick like royal icing but not dry and crumbly. It will not soften after 24 hours but should be more hard in consistency. This will not be a problem since you melt the icing over double boiler and then add simple syrup to thin with as this type of icing do thicken rather quickly when you warm it. Hope this helps? If not, please write again.

Btw you can try this recipe from Martha Stewart it is a more simply poured fondant icing but works just as good http://www.marthastewart.com/335566/petits-fours-icing

]]> By: Sandra http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-16/#comment-30960 Sandra Wed, 18 Apr 2012 02:09:10 +0000 http://www.cakejournal.com/?p=59#comment-30960 I have made this 3 times now. Each time it is just like the tutorial until the last step. If I wait for the syrup to look like the last picture where it turns almost white, mine turns hard and crumbly. Should I stop when it looks like your 2nd to the last picture? When I am still able to stir it? Or will it soften after it sits 24 hours. I put it in a couple of bags and I can still push it a little but it is very firm. Is it still usable? If I add simple syrup to it will it work? Thanks and help! I have made this 3 times now. Each time it is just like the tutorial until the last step. If I wait for the syrup to look like the last picture where it turns almost white, mine turns hard and crumbly. Should I stop when it looks like your 2nd to the last picture? When I am still able to stir it? Or will it soften after it sits 24 hours. I put it in a couple of bags and I can still push it a little but it is very firm. Is it still usable? If I add simple syrup to it will it work? Thanks and help!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-25492 Louise Sat, 18 Feb 2012 11:49:03 +0000 http://www.cakejournal.com/?p=59#comment-25492 You can but the recipe that I link into in this post from Martha Stewart is much more better. Also it don't require a heavy duty mixer http://cakejournal.com/tutorials/petit-fours/ You can but the recipe that I link into in this post from Martha Stewart is much more better. Also it don’t require a heavy duty mixer
http://cakejournal.com/tutorials/petit-fours/

]]> By: Manal http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-25405 Manal Fri, 17 Feb 2012 06:36:56 +0000 http://www.cakejournal.com/?p=59#comment-25405 Can I use this on petit fours? Also, I do not have a heavy duty mixer...would it be possible to do by hand? Can I use this on petit fours? Also, I do not have a heavy duty mixer…would it be possible to do by hand?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-22582 Louise Tue, 17 Jan 2012 09:50:39 +0000 http://www.cakejournal.com/?p=59#comment-22582 Hi and apologies for the late reply. I must say that I have not had the best results with the Wilton fondant to make poured fondant, sorry. Wilton have an OK recipe for PF on their website or you can make this which is really good from Martha Stewart http://www.marthastewart.com/335566/petits-fours-icing NOTE: They have left out 1/2 cup of water in the ingredients list but written it in the direction. Just so you don't miss it :-) Hi and apologies for the late reply. I must say that I have not had the best results with the Wilton fondant to make poured fondant, sorry. Wilton have an OK recipe for PF on their website or you can make this which is really good from Martha Stewart http://www.marthastewart.com/335566/petits-fours-icing NOTE: They have left out 1/2 cup of water in the ingredients list but written it in the direction. Just so you don’t miss it :-)

]]> By: kinz http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-22557 kinz Wed, 04 Jan 2012 14:02:27 +0000 http://www.cakejournal.com/?p=59#comment-22557 Hi Louise, Is it possible for me to use the ready made Wilton coloured fondant? So just use that & "melt" it in the microwave? Thanks :) Hi Louise,
Is it possible for me to use the ready made Wilton coloured fondant? So just use that & “melt” it in the microwave?

Thanks :)

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1687 Anonymous Sat, 19 Nov 2011 21:26:00 +0000 http://www.cakejournal.com/?p=59#comment-1687 I have added it the post. It was in a link before. Fra: Disqus [mailto:] Sendt: 25. oktober 2011 17:47 Til: louise@cakejournal.com Emne: [cakejournal] Re: How to make poured fondant icing NOTE: This comment is waiting for your approval. It is not yet published on your site. ====== I have added it the post. It was in a link before.

Fra: Disqus [mailto:]
Sendt: 25. oktober 2011 17:47
Til: louise@cakejournal.com
Emne: [cakejournal] Re: How to make poured fondant icing

NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

]]> By: Maaria http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1685 Maaria Tue, 25 Oct 2011 15:47:00 +0000 http://www.cakejournal.com/?p=59#comment-1685 Hi there, could you please clear up a little issue for me? How much sugar/glucose syrup/water do you use in this recipe? Thanks Maaria Hi there, could you please clear up a little issue for me? How much sugar/glucose syrup/water do you use in this recipe?

Thanks
Maaria

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1684 Anonymous Tue, 13 Sep 2011 21:54:00 +0000 http://www.cakejournal.com/?p=59#comment-1684 Thanks alot for mentioning this :-) The link has been changed and is now taking you to the right place. Louise Thanks alot for mentioning this :-) The link has been changed and is now taking you to the right place.

Louise

]]> By: Pradeepgnp http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1683 Pradeepgnp Tue, 13 Sep 2011 20:55:00 +0000 http://www.cakejournal.com/?p=59#comment-1683 you link for how to ice cupcakes with poured fondany doesn't work, it bring you back to this same page. you link for how to ice cupcakes with poured fondany doesn’t work, it bring you back to this same page.

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1682 Anonymous Tue, 05 Jul 2011 20:19:00 +0000 http://www.cakejournal.com/?p=59#comment-1682 Did you try to stir the syrup? To get the dough? My guess is that if it crystallized, the problem must be when boiling the syrup. Did you use a thermometer? Did you try to stir the syrup? To get the dough? My guess is that if it crystallized, the problem must be when boiling the syrup. Did you use a thermometer?

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1680 Anonymous Fri, 20 May 2011 20:33:00 +0000 http://www.cakejournal.com/?p=59#comment-1680 I recall that Wiltons fondant is not good to use for PF. How much did you give it in the microwave? You have to add a little water and only give it 2-5 sec at a time, stirring in between. I recall that Wiltons fondant is not good to use for PF. How much did you give it in the microwave? You have to add a little water and only give it 2-5 sec at a time, stirring in between.

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1681 Anonymous Fri, 20 May 2011 20:33:00 +0000 http://www.cakejournal.com/?p=59#comment-1681 I recall that Wiltons fondant is not good to use for PF. How much did you give it in the microwave? You have to add a little water and only give it 2-5 sec at a time, stirring in between. I recall that Wiltons fondant is not good to use for PF. How much did you give it in the microwave? You have to add a little water and only give it 2-5 sec at a time, stirring in between.

]]> By: Prudenceamber http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1678 Prudenceamber Fri, 20 May 2011 05:16:00 +0000 http://www.cakejournal.com/?p=59#comment-1678 Hello, Just a quick question, I put my store bought rolled fondant in the microwave to attempt this poured fondant but it just burnt. Is this the wrong fondant? Any help would be so greatly appreciated Kind regards Prudence Hello,

Just a quick question, I put my store bought rolled fondant in the microwave to attempt this poured fondant but it just burnt.

Is this the wrong fondant?

Any help would be so greatly appreciated

Kind regards
Prudence

]]> By: Prudenceamber http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1679 Prudenceamber Fri, 20 May 2011 05:16:00 +0000 http://www.cakejournal.com/?p=59#comment-1679 Hello, Just a quick question, I put my store bought rolled fondant in the microwave to attempt this poured fondant but it just burnt. Is this the wrong fondant? Any help would be so greatly appreciated Kind regards Prudence Hello,

Just a quick question, I put my store bought rolled fondant in the microwave to attempt this poured fondant but it just burnt.

Is this the wrong fondant?

Any help would be so greatly appreciated

Kind regards
Prudence

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1677 Anonymous Sat, 02 Apr 2011 22:39:00 +0000 http://www.cakejournal.com/?p=59#comment-1677 You can, but some brands are better than others. The homemade are ok, but I like the readymade kind. You can, but some brands are better than others. The homemade are ok, but I like the readymade kind.

]]> By: marianne delgado http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-15/#comment-1676 marianne delgado Fri, 01 Apr 2011 01:58:00 +0000 http://www.cakejournal.com/?p=59#comment-1676 I get the store bought fondant I have and melt that in the microwave? Or is that kind a completely different kind? I get the store bought fondant I have and melt that in the microwave? Or is that kind a completely different kind?

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1675 Anonymous Fri, 04 Mar 2011 23:25:00 +0000 http://www.cakejournal.com/?p=59#comment-1675 Hmm...I'm not sure that you can substitute Hmm…I’m not sure that you can substitute

]]> By: margeau http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1674 margeau Thu, 16 Dec 2010 16:54:39 +0000 http://www.cakejournal.com/?p=59#comment-1674 Hello!For liquid fondant, can I just used store bought fondant and melt it with water? Thanks. Hello!For liquid fondant, can I just used store bought fondant and melt it with water?
Thanks.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1673 Louise Sat, 05 Jun 2010 21:30:59 +0000 http://www.cakejournal.com/?p=59#comment-1673 Gabby: I dont remember the brand. But I would really like this kind of candy thermometer: http://www.preparedpantry.com/deluxe-candy-thermometer.aspx Monique: I dont know really. If you want to be on the safe site try and contact the manufactor of your kitchenmixer. Gabby: I dont remember the brand. But I would really like this kind of candy thermometer: http://www.preparedpantry.com/deluxe-candy-thermometer.aspx

Monique: I dont know really. If you want to be on the safe site try and contact the manufactor of your kitchenmixer.

]]> By: Monique http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1672 Monique Fri, 04 Jun 2010 00:49:03 +0000 http://www.cakejournal.com/?p=59#comment-1672 Hi Louise. Your website is gorgeous! Quesion about this icing: can I use my paddle attachment that is white and covered in some sort of resin as opposed to a steel paddle attachment like you have in your photos? Thank you! Hi Louise. Your website is gorgeous! Quesion about this icing: can I use my paddle attachment that is white and covered in some sort of resin as opposed to a steel paddle attachment like you have in your photos? Thank you!

]]> By: Gabby http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1671 Gabby Wed, 26 May 2010 03:59:59 +0000 http://www.cakejournal.com/?p=59#comment-1671 I was wondering what kind of candy thermometer you use? This will be my first time purchasing one, and I want to make sure the temperature is right since this will also be my first time making the poured fondant. Thanks! I was wondering what kind of candy thermometer you use? This will be my first time purchasing one, and I want to make sure the temperature is right since this will also be my first time making the poured fondant. Thanks!

]]> By: Holly wilkinson http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1670 Holly wilkinson Thu, 22 Apr 2010 20:37:32 +0000 http://www.cakejournal.com/?p=59#comment-1670 your cakes r amazing, thanks 4 posting them on here especially wiv the photos xx your cakes r amazing, thanks 4 posting them on here especially wiv the photos xx

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1669 Louise Sat, 17 Apr 2010 19:57:24 +0000 http://www.cakejournal.com/?p=59#comment-1669 Yasmin. I think that it would be better to make a very liquid ganache and then spread it with an offset spatular instead. Use 50/50 chocolate & cream Yasmin. I think that it would be better to make a very liquid ganache and then spread it with an offset spatular instead. Use 50/50 chocolate & cream

]]> By: Yasmin http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-1668 Yasmin Thu, 15 Apr 2010 00:10:27 +0000 http://www.cakejournal.com/?p=59#comment-1668 Hi Louise, I have only just come across your blog, and am so impressed with the beautiful decorating you do. I am a keen about cake baking and decorating, but although my cakes/cupcakes turn out well, I lose points on decorating. I can never get it neat.. I was wondering if the dipping technique you have used for poured fondant can also be used for frosting chocolate cupcakes with ganache? If so, is there any particular ganache recipe you would recommend for this process? thanks Yasmin. Hi Louise, I have only just come across your blog, and am so impressed with the beautiful decorating you do. I am a keen about cake baking and decorating, but although my cakes/cupcakes turn out well, I lose points on decorating. I can never get it neat..
I was wondering if the dipping technique you have used for poured fondant can also be used for frosting chocolate cupcakes with ganache? If so, is there any particular ganache recipe you would recommend for this process? thanks Yasmin.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1667 Louise Mon, 01 Mar 2010 08:39:21 +0000 http://www.cakejournal.com/?p=59#comment-1667 Ashley: The best way is to melt it over a double boiler. If it gets to hot when heated in the microwave it can be difficult to work with. So a double boiler is the best. Ashley: The best way is to melt it over a double boiler. If it gets to hot when heated in the microwave it can be difficult to work with. So a double boiler is the best.

]]> By: Ashley http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1666 Ashley Sun, 28 Feb 2010 01:40:18 +0000 http://www.cakejournal.com/?p=59#comment-1666 Hi, I am very VERY new to cake decorating, and I'm only 14. But I have been experimenting with different cake coverings (fondant, buttercream, royal, ganache, and now poured). I found a recipe for poured fondant that only consisted of 3 cups of confectionary sugar, 1/4 of water, 1 tb of light corn syrup, and flavoring. I made it and it came out sticky and completely un pourable. When i added more water to it, it got hard and cracked. Next time, I'm tihnking I will try this recipe. But after I make it, and let is sit for 24 hours, what do I do? Just put it in the microwave until its liquidy? Please, any help is appreciated. Hi, I am very VERY new to cake decorating, and I’m only 14. But I have been experimenting with different cake coverings (fondant, buttercream, royal, ganache, and now poured). I found a recipe for poured fondant that only consisted of 3 cups of confectionary sugar, 1/4 of water, 1 tb of light corn syrup, and flavoring. I made it and it came out sticky and completely un pourable. When i added more water to it, it got hard and cracked.

Next time, I’m tihnking I will try this recipe. But after I make it, and let is sit for 24 hours, what do I do? Just put it in the microwave until its liquidy? Please, any help is appreciated.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1665 Louise Sun, 07 Feb 2010 21:53:52 +0000 http://www.cakejournal.com/?p=59#comment-1665 Bridget: Thank you. Havah: No, sorry I dont think so. That ingredient appear in most fondant recipes. Bridget: Thank you.

Havah: No, sorry I dont think so. That ingredient appear in most fondant recipes.

]]> By: Havah http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1664 Havah Mon, 01 Feb 2010 22:52:01 +0000 http://www.cakejournal.com/?p=59#comment-1664 I'm allergic to corn, so Glycose syrup and Corn syrup are out. Do you have any recommendations for a fondant recipe without these ingredients? Thank you! I’m allergic to corn, so Glycose syrup and Corn syrup are out. Do you have any recommendations for a fondant recipe without these ingredients? Thank you!

]]> By: Bridget http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1663 Bridget Thu, 22 Oct 2009 13:05:29 +0000 http://www.cakejournal.com/?p=59#comment-1663 Louise, you win the Nobel Patience Prize! Thanks for your wonderful website :-) I'm glad to know I can make this recipe in my mixer b/c I wasn't fond of pouring that hot mixture into my food processor (with the plastic bowl)--although I've read that it won't hurt it. Louise, you win the Nobel Patience Prize! Thanks for your wonderful website :-) I’m glad to know I can make this recipe in my mixer b/c I wasn’t fond of pouring that hot mixture into my food processor (with the plastic bowl)–although I’ve read that it won’t hurt it.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1662 Louise Sun, 06 Sep 2009 20:21:22 +0000 http://www.cakejournal.com/?p=59#comment-1662 Jodi:I think that you have cooked it too long. Boiling sugar to the right temp. I cant really remember for how long I cooked mine but im sure that it wasn't 45 mins. Did it get white before it got hard? if it was white then what you can do is to pour over some boiling water and let it "sit" for a few mins. then remove the water this should help soften the PF mix. anne marie: No it wont go hard, some place it in the refrigerator over night and this is ok. Also it depends on your weather temp. Mine started melting when I had used it on cupcakes because it was raining all day. Jodi:I think that you have cooked it too long. Boiling sugar to the right temp. I cant really remember for how long I cooked mine but im sure that it wasn’t 45 mins. Did it get white before it got hard? if it was white then what you can do is to pour over some boiling water and let it “sit” for a few mins. then remove the water this should help soften the PF mix.

anne marie: No it wont go hard, some place it in the refrigerator over night and this is ok. Also it depends on your weather temp. Mine started melting when I had used it on cupcakes because it was raining all day.

]]> By: anne marie http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1661 anne marie Sat, 05 Sep 2009 22:09:37 +0000 http://www.cakejournal.com/?p=59#comment-1661 hi louise as a complete novice to baking your website has truly been very helpful and informative. my question is that i have made the poured fondant and have left it to beging the 24 hour wait, is the mix meant to be rock hard, my mix is quiet soft like a thick royal icing should i be worried thank you for your help hi louise
as a complete novice to baking your website has truly been very helpful and informative. my question is that i have made the poured fondant and have left it to beging the 24 hour wait, is the mix meant to be rock hard, my mix is quiet soft like a thick royal icing should i be worried
thank you for your help

]]> By: Jodi http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-1660 Jodi Wed, 02 Sep 2009 00:02:58 +0000 http://www.cakejournal.com/?p=59#comment-1660 Hi Louise, I just tried to make a poured fondant and it turned into a hard rock as soon as I poured it into the food processer. It took me about 45 minutes at a temperature of 4 to get up to the right temperature did I cook it too slow and too long? Any help would be appreciated. Thank you!! Hi Louise,
I just tried to make a poured fondant and it turned into a hard rock as soon as I poured it into the food processer. It took me about 45 minutes at a temperature of 4 to get up to the right temperature did I cook it too slow and too long?
Any help would be appreciated.
Thank you!!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-1659 Louise Sun, 09 Aug 2009 18:53:04 +0000 http://www.cakejournal.com/?p=59#comment-1659 Ximena: My only guess is that you have boiled the sugar syrup to hard ball stage? I have not tried that problem while the sugar syrup cooling down but I have tried it beating the sugar syrup. Cupcake Girl: I use the vanilla cupcake recipe from www.joyofbaking.com Ximena: My only guess is that you have boiled the sugar syrup to hard ball stage? I have not tried that problem while the sugar syrup cooling down but I have tried it beating the sugar syrup.

Cupcake Girl: I use the vanilla cupcake recipe from http://www.joyofbaking.com

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