Poured fondant is a smooth and opaque icing, that you can use on cakes, cupcakes and cake bites (the picture above). The fondant I use is a ready-made one from Almond Art. You can also get a powdered one from Squires kitchen.
I have had luck making poured fondant from rolled fondant by heating it carefully in the mikroway oven and thin it down with boiled water. I flavour mine with lemon juice, but you could use any kind of flavourings. You can of course also try and make it yourself. Try Google “poured fondant recipes” and you will find lots of different recipes. You should go for one made of icing sugar, water and glucose syrup. If you know where to buy it in the US or know a good recipes for it I would be very happy if you will let me know.
If you are looking for any good cake books using poured fondant. I can highly recomend: Pretty Party Cakes by Peggy Porschen. She is the star of making beautiful cupcakes and fondant fancies with poured fondant.
To learn this cupcake decoration technique please see my tutorial: How to cover cupcakes with poured fondant.
Happy Caking!
Louise
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12 comments
Louise says:
Jan 3, 2010
Natalie: What Peggy Porschen talks about when she mention ready made fondant, is she refering to a sort of “poured fondant icing” that she buy from the UK. It must not be compared to satin ice rolled fondant that is used to cover cakes with. The thing she use only needs to be melted and its ready for use.
However can you use some ordinary rolled fondant brands to make a poured fondant from, instead of making it from scratch. But not all work though.
Some cake decorating stores sells poured fondant icing in a powder form that only needs to be mixed with a little water until it looks abit like royal icing. You then melt it and use it for fondant fancies, cupcakes or petit fours.
The powder version for poured fondant icing is more and more comen, which is nice, because the homemade PF never gets as white as the real stuff.
I think that brands like Ateco, CK Products and Global Sugar Arts own line sells “ready made” fondant icing either in solid or powder. That is if you aren’t located in Europe where both Squires Kitchen and PME makes a powder version and then there is almontart.com which makes a solid one, the one that Peggy uses.
Natalie says:
Dec 29, 2009
I have Peggy Porschen’s book and want to make the fondant fancies, but I am confused…what is the difference in ready made fondant, which is what the book calls for, and the satin ice rolled fondant? Is there?
Louise says:
Dec 25, 2009
Marcia: I have seen that done in a newsletter from Global Sugar Art. See here: http://www.globalsugarart.com/instruction_sheets/2009_06_26_F36USLLY_Summer%20Fun%20Cupcakes.htm
Marcia says:
Dec 10, 2009
Could you top with buttercream and then dip in the poured fondant? Just curious…