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How to Cover Cupcakes with Poured Fondant?

February 15, 2023 by CJ [email protected] 39 Comments

I have received a lot of questions regarding the use of poured fondant icing on cupcakes. So in this tutorial, I will try to show you how to cover cupcakes with poured fondant.

How to Cover Cupcakes with Poured Fondant?

How to Make it?

Things You Need:

  • White fondant
  • Apricot jam
  • Hot boiled water
  • Cupcakes (firm cupcakes work best)
  • Pastry brush
  • Teaspoon
  • Heatproof bowls
  • Optional: Flavourings and food colors.
Tools for Cupcakes

Step 1:

Brush the cupcakes with a thin coat of hot apricot jam. Let it dry.

Brushing the Cupcakes

Step 2:

Place the fondant in a heatproof bowl and heat it gently in the microwave oven for approx 1 min. It needs to be warm but don’t let it boil. Give it a stir to get it smooth. It is important that you get the right consistency. If it gets too thick you will have difficulty dipping the cupcake properly and if it is too thin it will look transparent on the cupcake. Give it a few tries and you will find the right consistency. You can use boiled water, a tsp at a time, to thin it down. If it gets too cold gently reheat it in the microwave oven for a few sec.

Place the fondant in a heatproof bowl

Step 3:

Now take the cupcake and dip it upside down in the hot fondant. Carefully shake the excess fondant off. I like to dip my cupcakes so the fondant sticks to the paper cases.

Dipping the cupcake
Preparing the Cupcakes

Step 4:

Set the cupcakes aside and let them dry. If you like you can give them a second coat when the first one is dry.

Give cupcake a second coat of icing
Two Cupcakes with fondant Icing

Step 5:

Attach your chosen decoration on the cupcakes with dots of royal icing.

Preparing the Cupcakes with Fondant icing

Note: Store the cupcakes in cake boxes. NOT in the refrigerator because that will dissolve the poured fondant. Also, air-tight containers can make the fondant melt.

Please visit my tutorial section to learn other cupcake decoration techniques, decorate fondant on cookies, and make a wood effect cake board.

You can also see my tutorial where you can learn how to make the poured fondant icing.

Happy Caking!

Louise

Filed Under: Tutorials Tagged With: Cupcakes, Poured fondant icing

Previous Post: « Easy Embossed Cookies Recipe
Next Post: How to Make a Sugar Rose for Decorating Your Cake? »

Reader Interactions

Comments

  1. MelissaBakes

    March 4, 2015 at 1:39 AM

    Hey L :-))

    I have just recent found you and I’m over the moon IN-LOVE with everything you post!! Woo-Hoo!!!! So EXCITING!!!!
    My question is…..Is it possible to use my homemade marshmallow fondant in this poured fondant recipe?

    Thanks for all the info you pass on to everyone chica, ROCk On!!!

    Cake on!
    MelissaBakes

    Reply
  2. Kelly

    January 7, 2015 at 8:41 PM

    Just wondering if a crusting frosting could be used under the poured fondant. Thanks!

    Reply
  3. sari

    June 29, 2014 at 1:01 PM

    what is Abricot jam?
    can we chance with another jam?
    thanks

    Reply
    • Jeanne Zamutt

      May 25, 2022 at 10:31 PM

      Apricot jam

      Reply
  4. Sheila

    October 25, 2013 at 8:06 PM

    Can you please tell me can I use sugarpaste to do this or should I buy tubes of ready made fondant ?
    Thank you

    Reply
  5. sharma

    August 12, 2013 at 2:47 PM

    How important is the apricot jam, Is it needed?

    Reply
  6. Penny

    July 28, 2013 at 6:13 AM

    Would I be able to use a marshmallow fondant as a poured fondant to dip my mini cupcakes in?

    Reply
  7. Roshini

    June 11, 2013 at 7:37 AM

    How do you bake your cupcakes with the nice dome on top? mine are always flat ;(

    Reply
  8. Kalli

    June 7, 2013 at 5:42 AM

    How solid is poured fondant after it dries? Can you do a brush embroidery on it?

    Reply
    • Louise

      June 10, 2013 at 12:49 PM

      No I dont think that would work. The moisture may ruin the PF.

      Reply
  9. Nicole

    May 21, 2013 at 7:18 AM

    Do you have any other alternatives to apricot jam? Such as another flavour of jam or perhaps a total substitute to it? Thanks in advance!

    Reply
    • Louise

      May 22, 2013 at 11:42 PM

      The reason why the apricot jam is used is because it is neutral in taste and colorless too. If you want to color your fondant let’s say pink I cannot see why you could not use raspberry jam instead. I just always use the apricot jam.

      Reply
  10. Jen

    May 8, 2013 at 7:03 AM

    Have you ever used orange marmalade, raspberry preserves or blackberry jam? I have always been accustomed to buttercream, and I am worried that there won’t be enough flavor in the poured fondant and the finished cupcakes will turn out too dry without buttercream.

    Thanks so much, Your blog is amazing!

    Reply
    • Louise

      May 12, 2013 at 8:56 PM

      I have never used fillings for my cupcakes with poured fondant. The fondant can be flavored but I have never found them to dry without any filling. Cupcakes with poured fondant should be freshly baked (a moist cupcake recipe is good) and then brushed with the abricot jam for sealing and then dipped in the fondant. Some brush a little sugar syrup on the cupcakes before the abricot jam to add a little moisture. But I find that too sweet.

      Reply
  11. carolyn

    April 18, 2013 at 1:59 AM

    love the look of those and they are easy to do .thanks

    Reply
  12. Colette @ JFF!

    April 11, 2013 at 8:19 AM

    Oh, these are SO pretty!

    Reply
  13. Meg

    April 8, 2013 at 5:16 PM

    What is the importance of the apricot jam?

    Reply
    • Louise

      April 10, 2013 at 12:18 PM

      It seals the moisture in the cupcake but it also smoothe out the surface before covering it with the poured fondant. You cannot taste it.

      Reply
  14. Phoebe

    March 16, 2013 at 3:17 PM

    Those are gorgeous cupcakes. Thank you!

    Reply
  15. Cristina Grigore

    March 6, 2013 at 10:18 AM

    Thank you so much for your recipes and your tips.
    Greetings from Romania!

    Reply
  16. Glamil Cartagena

    February 10, 2013 at 12:47 PM

    excelent…Thanks

    Reply
  17. millie

    January 31, 2013 at 6:00 PM

    but how did you make the fondant? never thought of dipping good idea!

    Reply
    • Louise

      January 31, 2013 at 7:41 PM

      This is a store bought fondant that is special as it can be meltet. It is not regular fondant.

      Reply
  18. Camille

    December 22, 2012 at 4:59 PM

    It’s nice of you to teach us how to do these thing love every moment of them once again thanks you are indeed a great demonstrator

    Reply
  19. cynthia javier

    December 13, 2012 at 11:41 AM

    what if i do not have an apricot jam? what do i use in exchange? thanks

    Reply
  20. rita

    December 4, 2012 at 3:36 PM

    Excelente…lo voy a probar!!!

    Reply
  21. Maroes

    November 2, 2012 at 2:19 PM

    I have a question. How do you make your cupcakes so round? Mine always get weird bumbs, like little valcano’s

    Reply
  22. Ola

    October 26, 2012 at 9:52 AM

    I loveeee Those cupcakes, will give it a try soon.

    Reply
  23. Juli

    August 28, 2012 at 3:45 AM

    AWWWWWW, so cute! You are a very good demonstrator..:)

    Reply
  24. Vanessa

    August 26, 2012 at 3:56 PM

    How much fondant did you use for these cupcakes? Thanks.

    Reply
    • Louise

      August 26, 2012 at 7:50 PM

      Oh..it’s been a while since I last made cupcakes with poured fondant. I think I used about 500 grams of ready made poured fondant that I melted.

      Reply
  25. Gloria

    August 2, 2012 at 11:00 PM

    They are great.!!!

    Reply
  26. Pinky

    June 8, 2012 at 11:54 PM

    Hi Louise,
    Those pink fondant covered cupcakes are gorgeous looking. I tried to make it today using Martha Stewart’s PF. Unfortunately it didnt come out that good. It kind of flowed by the side of cupcake. It doesn’t stick to the cupcake much. Can u tell me what I can do. I have a hand mixer and was wondering if I can use your recipe for PF with hand mixer. Thanks a lot!

    Reply
    • Louise

      June 10, 2012 at 10:10 AM

      If the icing flew down the sides it sounds like it was to thin. It needs to be thick but still with a pouring consistency. I would not use a hand mixer to make the pf from scratch.

      Reply
  27. Pinky

    June 8, 2012 at 11:30 PM

    Hi Louise,
    Those pink fondant covered cupcakes looks so pretty. I tried it today and used martha stewarts poured fondant recepie and I had problems with it. when i dip my cupcakes into the fondant and take it out and keep it. It’s kind of flowing by the sides of cupcakes. I mean it doesn’t stick to the cupcake much. I have a hand mixer and was wondering if I can use your recipe of poured fondant.

    Reply
  28. Sarah

    May 27, 2012 at 1:52 PM

    Are you microwaving home made fondant or store bought? I have store bought and I everytime I heat it in the microwave it just clumps together and then boils? Maybe it is too high temp? Do you reduce the microwave power?

    Reply
    • Louise

      June 3, 2012 at 12:16 PM

      I have only used one type of store bought fondant. It’s a UK brand called Regalice. It is important that you only melt on the lowest power and only for a few secs at a time. Take out and stir gently and then heat if needed.

      Reply
  29. shelly

    May 9, 2012 at 8:24 PM

    too fascinated by ur site…….u made baking easy for me.thanks a ton
    {instead of crisco what can i use}

    Reply
    • Louise

      May 10, 2012 at 7:25 AM

      It depends on what you will use it for? Gum paste decorations? baking?

      Reply

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