Comments on: How to make poured fondant icing http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/ Sun, 20 Jul 2014 03:58:09 +0000 hourly 1 http://wordpress.org/?v=3.9.1 By: Liliana http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#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-page-14/#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-page-14/#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-page-14/#comment-79341 Tue, 18 Jun 2013 10:28:59 +0000 http://www.cakejournal.com/?p=59#comment-79341 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-page-14/#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-page-14/#comment-79040 Sun, 12 May 2013 19:02:24 +0000 http://www.cakejournal.com/?p=59#comment-79040 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.

]]>
By: Jen http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-79004 Tue, 07 May 2013 22:05:35 +0000 http://www.cakejournal.com/?p=59#comment-79004 Hi there, I looked through several pages and couldn’t find these questions/answers. How long can the PF be made before you need to use it? I guess I need to know how long it can be stored in the fridge as well? At what point do you add food coloring? How far in advance can you make and ice the cupcakes before you need them? And lastly, do you just store them in a box outside the fridge, or inside the fridge? I am worried the the PF might dry out and crack and be inedible. Thanks so much!

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-78989 Sun, 05 May 2013 20:05:37 +0000 http://www.cakejournal.com/?p=59#comment-78989 I would really recommend you to take a look at the Martha Stewart site since she have a really good video on making Petit Fours. Lately I have used the recipe for the icing from there, since it is really good to pour over the cakes. I think that the link is in another comment on this post.

]]>
By: Beans http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-78976 Sat, 04 May 2013 01:18:25 +0000 http://www.cakejournal.com/?p=59#comment-78976 Hi Louise, I would love to try this recipe. How many petit fours (1″x1″) do you think this would cover??

Thank you!

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-78963 Fri, 03 May 2013 08:31:42 +0000 http://www.cakejournal.com/?p=59#comment-78963 When the poured fondant is made it needs to rest and to loose any airbubbles over night. Thats why you need to reheath it to it’s pourable. If you want a icing that can be used right away I would recommend the recipe from MarthaStewart.com Search for: http://www.marthastewart.com/335566/petits-fours-icing Lately this is the one that I use ask it is less time consuming.

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-78949 Thu, 02 May 2013 15:53:42 +0000 http://www.cakejournal.com/?p=59#comment-78949 No, this poured fondant icing cannot be rolled but it can be melted. It’s like glaze.

]]>
By: Anusha http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-78947 Thu, 02 May 2013 13:30:45 +0000 http://www.cakejournal.com/?p=59#comment-78947 Is this the normal fondant icing, which could be used for icing cakes ??

]]>
By: Susan http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-14/#comment-78936 Wed, 01 May 2013 08:26:21 +0000 http://www.cakejournal.com/?p=59#comment-78936 You have to melt in again in microwave when it is ready to use??

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-78861 Mon, 22 Apr 2013 10:38:21 +0000 http://www.cakejournal.com/?p=59#comment-78861 You can store the icing (before it have been melted for coating) in the refrigerator. But when its on cupcakes ect. I would not.

]]>
By: Christine http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-78850 Sat, 20 Apr 2013 00:48:20 +0000 http://www.cakejournal.com/?p=59#comment-78850 Cool dry place? Can I stick it in the refrigerator? Thanks :)

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-78187 Tue, 05 Feb 2013 21:33:32 +0000 http://www.cakejournal.com/?p=59#comment-78187 You should use granulated sugar.

]]>
By: ximena http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-78182 Tue, 05 Feb 2013 17:44:28 +0000 http://www.cakejournal.com/?p=59#comment-78182 Which sugar do I have to use the common or the other????

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-77591 Tue, 22 Jan 2013 19:05:28 +0000 http://www.cakejournal.com/?p=59#comment-77591 It can be tricky to do. Since I wrote this recipe I’ve started to use another and more easier recipe. It’s Martha’s Petit Four icing that you can find on her website.

]]>
By: Eileen http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-76995 Mon, 21 Jan 2013 17:33:34 +0000 http://www.cakejournal.com/?p=59#comment-76995 Why i just cant whip till a thick dough?

]]>
By: Shannon http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-45059 Thu, 22 Nov 2012 14:40:11 +0000 http://www.cakejournal.com/?p=59#comment-45059 Is this how to make the icing or the pink and purple flower? How to make the flower? I really want to make milk bottle shaped for my cousin’s baby shower.. Or at least baby shaped..

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-42090 Wed, 17 Oct 2012 20:13:54 +0000 http://www.cakejournal.com/?p=59#comment-42090 Yes, you simply place it in a double boiler and then gently warm/melt it. Add a little sugar syrup if it’s too thick. It should not boil at any time-

]]>
By: Suman http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-41992 Tue, 25 Sep 2012 13:38:59 +0000 http://www.cakejournal.com/?p=59#comment-41992 Does the fondant become hard in the bag? When I was beating it, it looked just like the pic that you have put up but once I put it in the bag as it cools its getting hard with a soft breaking consistency. Can I use it?

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-40129 Sun, 10 Jun 2012 10:06:57 +0000 http://www.cakejournal.com/?p=59#comment-40129 No, I don’t. The pink flowers are Hydrangea flowers. You can get both cutters & veiner for those at most cake decorating stores.

]]>
By: Allyson http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-40116 Sat, 09 Jun 2012 15:10:29 +0000 http://www.cakejournal.com/?p=59#comment-40116 I love the cupcakes, but I’m just wondering if you have a tutorial on how to make the decoration on the cupcakes in the photo.

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-35488 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

]]>
By: TAN http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-35166 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…

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-33676 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.

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-33655 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.

]]>
By: Sam Norton http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-33648 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

]]>
By: Tan http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-32937 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….

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-31082 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

]]>
By: Sandra http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-13/#comment-30960 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!

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-25492 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/

]]>
By: Manal http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-25405 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?

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-22582 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 :-)

]]>
By: kinz http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-22557 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 :)

]]>
By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-1687 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. ======

]]>
By: Maaria http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-1685 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

]]>
By: Anonymous http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-1684 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

]]>
By: Pradeepgnp http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/comment-page-12/#comment-1683 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.

]]>