Comments on: How to make poured fondant icing http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/ Thu, 25 Mar 2021 14:04:54 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Aruna Jeebodhun http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-305246 Thu, 25 Mar 2021 14:04:54 +0000 http://www.cakejournal.com/?p=59#comment-305246 Hi,can u pls giv a demo in a video hav u decorate a cupcake wiz zis fondant

]]> By: Athena http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-92753 Thu, 05 Jan 2017 15:22:37 +0000 http://www.cakejournal.com/?p=59#comment-92753 Howdy I am so thrilled I found your site,
I really found you by error, while I was browsing on Aol for
something else, Nonetheless I am here now and would just like to say cheers
for a fantastic post and a all round interesting blog (I also love the theme/design),
I don’t have time to read through it all at the minute
but I have bookmarked it and also included your RSS feeds, so when I have time I will be back
to read much more, Please do keep up the great work.

]]> By: Vicky http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-84055 Thu, 10 Dec 2015 19:05:10 +0000 http://www.cakejournal.com/?p=59#comment-84055 Is it possible to make this mixing hy hand?

]]> By: Icings | Buttercream | Fondant | Ganache | Royal | Frosting http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-82490 Tue, 28 Oct 2014 19:21:19 +0000 http://www.cakejournal.com/?p=59#comment-82490 […] Pouring fondant Made from icing sugar, water and corn syrup. As the name applies it is runny enough to be poured over petit fours or cupcakes. […]

]]> By: Liliana http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-81591 Sun, 01 Jun 2014 07:07:57 +0000 http://www.cakejournal.com/?p=59#comment-81591 Louise, how much glycose??

Tks.

]]> By: Eser http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-79644 Thu, 25 Jul 2013 19:00:28 +0000 http://www.cakejournal.com/?p=59#comment-79644 Hello,

I have just made it and it crystalized. Why do you think it happened? Does it need some acid?

]]> By: Chelsey http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-79469 Sat, 06 Jul 2013 05:36:39 +0000 http://www.cakejournal.com/?p=59#comment-79469 Can you use it right off the mixer?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-79341 Tue, 18 Jun 2013 16:28:59 +0000 http://www.cakejournal.com/?p=59#comment-79341 In reply to Steph.

If it dont look melted with too much clear liquide if think that you can use it. It’s not a must to refrigerate.

]]> By: Steph http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-79315 Fri, 14 Jun 2013 15:49:30 +0000 http://www.cakejournal.com/?p=59#comment-79315 Probably a dumb question, but I made this a couple if weeks ago and forgot about it, so it sat in the baggies on the counter, not refrigerated. Do you think it’s still ok, or is refrigerating unused fondant a must? Thanks!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comment-79040 Mon, 13 May 2013 01:02:24 +0000 http://www.cakejournal.com/?p=59#comment-79040 In reply to Jen.

You can make the poured fondant weeks ahead and then just store the un colored fondant in a plastic bag in the refrigerator. When it is time to cover the cupcakes you take out the fondant, place it in the double boiler add a little sugar syrup and gently heat/melt the fondant. You may need to add more syrup to keep it pourable but not too thin. Also it may not boil. When it has the right consistency add a tiny amout of color, stir and it is ready to use. Keep it over the boiler through the “dip proces”

I keep my covered cupcakes in a box on the kitchen table. I like them freshly made on the day and do not store them for too long.

]]>