This is a tutorial on how to make poured fondant icing. Since I have used a danish recipe have I found another one at the ochef website. This poured fondant is not 100% white like the thing that you can buy from your cake decorating supplier, but it do not make any difference when adding color.
This is what I use:
2-1/2 cups sugar (480 grams)
1/2 cup water (120 ml)
1/4 cup corn syrup (60 ml)
Casserole
Candy-thermometer
Heavy-duty mixer with paddle attachment
2 plastic bags
A spoon
Step 1:
In a casserole add sugar, glycose syrup and water. Put in the candy-thermometer so that you can monitor the temperature.
Step 2:
Give the sugar mixture a quick stir and heat it up to the “soft-ball” stage (238°F; 114°C). The mixture needs to be heated as fast as possible, to prevent the sugar from turning brown, so dont be affraid to put the cooking plate on max. When it reaches the needed temperature you remove it from the heat.
Step 3:
Carefully pour the “sugar syrup” into the mixing bowl. Let it cool until it reaches 140°F (60°C).
Step 4:
When the “sugar syrup” has reached 140°F (60°C) start the mixer and let it beat in a slow/medium speed. DO NOT LEAVE IT UNATTENDED.
Step 5:
When the “sugar syrup” is turned into a thick “dough” it is done. It should look like on the picture.
Step 6:
Get the fondant out of the mixing bowl and double wrap it in plastic bags. Let it rest for 24 hours, in a dry and cool place, and it is ready for use.
IMPORTANT NOTE: Remember to pay close attention when you beat the “sugar syrup”. When it gets thick and creamy it can harden in no time and your paddle attachment could “freeze” into the mixture and you could end up with a broken mixer.
But as long as you only beat on slow/medium and stop to check once in a while it should be fine. Remember to be carefull when handling the hot “sugar syrup”
Please visit my tutorial section if you want to learn how to make other icings and frostings.
You can also read more about using poured fondant in my tutorial where you learn how to cover cupcakes with poured fondant here.
Happy Caking!
Louise
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156 comments
Anonymous says:
Mar 4, 2011
Hmm…I’m not sure that you can substitute
margeau says:
Dec 16, 2010
Hello!For liquid fondant, can I just used store bought fondant and melt it with water?
Thanks.
Louise says:
Jun 5, 2010
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.
Monique says:
Jun 4, 2010
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!
Gabby says:
May 26, 2010
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!
Holly wilkinson says:
Apr 22, 2010
your cakes r amazing, thanks 4 posting them on here especially wiv the photos xx
Louise says:
Apr 17, 2010
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 says:
Apr 15, 2010
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.