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 Make it?
Things You Need:
- White fondant
- Apricot jam
- Hot boiled water
- Cupcakes (firm cupcakes work best)
- Pastry brush
- Heatproof bowls
- Optional: Flavourings and food colors.
Brush the cupcakes with a thin coat of hot apricot jam. Let it dry.
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.
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.
Set the cupcakes aside and let them dry. If you like you can give them a second coat when the first one is dry.
Attach your chosen decoration on the cupcakes with dots of royal 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.
You can also see my tutorial where you can learn how to make the poured fondant icing.