Comments on: Poured Fondant Icing: Everything You Should Know

By: Louise

Louise — Sun, 03 Jan 2010 20:51:50 +0000

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.

By: Natalie

Natalie — Tue, 29 Dec 2009 04:40:34 +0000

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?

By: Louise

Louise — Fri, 25 Dec 2009 20:24:45 +0000

Marcia: I have seen that done in a newsletter from Global Sugar Art. See here: https://www.globalsugarart.com/instruction_sheets/2009_06_26_F36USLLY_Summer%20Fun%20Cupcakes.htm

By: Marcia

Marcia — Thu, 10 Dec 2009 14:37:45 +0000

Could you top with buttercream and then dip in the poured fondant? Just curious…

By: Louise

Louise — Wed, 25 Nov 2009 09:51:30 +0000

Cat: Poured fondant dont act the same as royal icing. So I would not use it. It is great for cupcakes and petit fours where you can pipe details but not for cookies.

By: Cat

Cat — Fri, 20 Nov 2009 18:32:06 +0000

Have you ever flooding poured fondant onto cookies? I guess it would be wise to outline in royal icing, then flood with poured fondant. I’m curious though, does the recipe you used dry firm so that I can stack and/or package them? Maybe even do a few details with piping of royal icing?

By: Louise

Louise — Tue, 16 Jun 2009 23:51:00 +0000

Ana-Maria: I have not had any luck with the regular rolled fondant recipes thats why I make mmf whenever im not lazy and buy the rolled fondant 😉

By: Ana-Maria

Ana-Maria — Fri, 12 Jun 2009 12:05:15 +0000

Do you have a favorite sucessfull fondant recipe? I’ve seen “marshmellow fondant” recipes and haven’t tried them and I’ve been disouraged by professionals already. I can’t pay $10 for 500gr… (or 1 lb)

By: Louise

Louise — Tue, 18 Nov 2008 23:54:00 +0000

Lucia: Try this one https://www.joyofbaking.com/VanillaCupcakes.html and let me hear what you think.

By: Lucia

Lucia — Wed, 12 Nov 2008 05:53:49 +0000

Hi I love you web, I am a new with all of these and it has help me soo much I was wondering if you can give me a plain white vanilla cupcake recopies I have tried so many and it always turns out to be to fluffy or to dry for fondant taste and texture! I look ford to hearing from you at your earliest convenience!