This is a tutorial on how to make poured fondant icing. Since I have used a danish recipe have I found another one at the ochef website. This poured fondant is not 100% white like the thing that you can buy from your cake decorating supplier, but it do not make any difference when adding color.
This is what I use:
2-1/2 cups sugar (480 grams)
1/2 cup water (120 ml)
1/4 cup corn syrup (60 ml)
Casserole
Candy-thermometer
Heavy-duty mixer with paddle attachment
2 plastic bags
A spoon
Step 1:
In a casserole add sugar, glycose syrup and water. Put in the candy-thermometer so that you can monitor the temperature.
Step 2:
Give the sugar mixture a quick stir and heat it up to the “soft-ball” stage (238°F; 114°C). The mixture needs to be heated as fast as possible, to prevent the sugar from turning brown, so dont be affraid to put the cooking plate on max. When it reaches the needed temperature you remove it from the heat.
Step 3:
Carefully pour the “sugar syrup” into the mixing bowl. Let it cool until it reaches 140°F (60°C).
Step 4:
When the “sugar syrup” has reached 140°F (60°C) start the mixer and let it beat in a slow/medium speed. DO NOT LEAVE IT UNATTENDED.
Step 5:
When the “sugar syrup” is turned into a thick “dough” it is done. It should look like on the picture.
Step 6:
Get the fondant out of the mixing bowl and double wrap it in plastic bags. Let it rest for 24 hours, in a dry and cool place, and it is ready for use.
IMPORTANT NOTE: Remember to pay close attention when you beat the “sugar syrup”. When it gets thick and creamy it can harden in no time and your paddle attachment could “freeze” into the mixture and you could end up with a broken mixer.
But as long as you only beat on slow/medium and stop to check once in a while it should be fine. Remember to be carefull when handling the hot “sugar syrup”
Please visit my tutorial section if you want to learn how to make other icings and frostings.
You can also read more about using poured fondant in my tutorial where you learn how to cover cupcakes with poured fondant here.
Happy Caking!
Louise
Hi,can u pls giv a demo in a video hav u decorate a cupcake wiz zis fondant
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.
Is it possible to make this mixing hy hand?
Louise, how much glycose??
Tks.
Hello,
I have just made it and it crystalized. Why do you think it happened? Does it need some acid?
Can you use it right off the mixer?
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!
If it dont look melted with too much clear liquide if think that you can use it. It’s not a must to refrigerate.
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!
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.
Hi Louise, I would love to try this recipe. How many petit fours (1″x1″) do you think this would cover??
Thank you!
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.
Is this the normal fondant icing, which could be used for icing cakes ??
No, this poured fondant icing cannot be rolled but it can be melted. It’s like glaze.
You have to melt in again in microwave when it is ready to use??
Cool dry place? Can I stick it in the refrigerator? Thanks 🙂
You can store the icing (before it have been melted for coating) in the refrigerator. But when its on cupcakes ect. I would not.
Which sugar do I have to use the common or the other????
You should use granulated sugar.
Why i just cant whip till a thick dough?
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.
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..
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?
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-
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.
No, I don’t. The pink flowers are Hydrangea flowers. You can get both cutters & veiner for those at most cake decorating stores.
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…
Yes, use this recipe instead. It’s just as good https://www.marthastewart.com/335566/petits-fours-icing
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
You are absolutely correct, the measure is not right. It is of course 1/4 cup = 60 ml of water.
Hi, Louise,
Wondering it is corn syrup or glucose syrup you have to use…or both are same….
You can use both. It is hard for me to get corn syrup so most of the times I use glucose syrup.
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!
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 https://www.marthastewart.com/335566/petits-fours-icing
Can I use this on petit fours? Also, I do not have a heavy duty mixer…would it be possible to do by hand?
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 🙂
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 https://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 🙂
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
I have added it the post. It was in a link before.
Fra: Disqus [mailto:]
Sendt: 25. oktober 2011 17:47
Til: [email protected]
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. ======
you link for how to ice cupcakes with poured fondany doesn’t work, it bring you back to this same page.
Thanks alot for mentioning this 🙂 The link has been changed and is now taking you to the right place.
Louise
Did you try to stir the syrup? To get the dough? My guess is that if it crystallized, the problem must be when boiling the syrup. Did you use a thermometer?
Hello,
Just a quick question, I put my store bought rolled fondant in the microwave to attempt this poured fondant but it just burnt.
Is this the wrong fondant?
Any help would be so greatly appreciated
Kind regards
Prudence
I recall that Wiltons fondant is not good to use for PF. How much did you give it in the microwave? You have to add a little water and only give it 2-5 sec at a time, stirring in between.
I recall that Wiltons fondant is not good to use for PF. How much did you give it in the microwave? You have to add a little water and only give it 2-5 sec at a time, stirring in between.
Hello,
Just a quick question, I put my store bought rolled fondant in the microwave to attempt this poured fondant but it just burnt.
Is this the wrong fondant?
Any help would be so greatly appreciated
Kind regards
Prudence
I get the store bought fondant I have and melt that in the microwave? Or is that kind a completely different kind?
You can, but some brands are better than others. The homemade are ok, but I like the readymade kind.
Hmm…I’m not sure that you can substitute
Hello!For liquid fondant, can I just used store bought fondant and melt it with water?
Thanks.
Gabby: I dont remember the brand. But I would really like this kind of candy thermometer: https://www.preparedpantry.com/deluxe-candy-thermometer.aspx
Monique: I dont know really. If you want to be on the safe site try and contact the manufactor of your kitchenmixer.
Hi Louise. Your website is gorgeous! Quesion about this icing: can I use my paddle attachment that is white and covered in some sort of resin as opposed to a steel paddle attachment like you have in your photos? Thank you!
I was wondering what kind of candy thermometer you use? This will be my first time purchasing one, and I want to make sure the temperature is right since this will also be my first time making the poured fondant. Thanks!
your cakes r amazing, thanks 4 posting them on here especially wiv the photos xx
Yasmin. I think that it would be better to make a very liquid ganache and then spread it with an offset spatular instead. Use 50/50 chocolate & cream
Hi Louise, I have only just come across your blog, and am so impressed with the beautiful decorating you do. I am a keen about cake baking and decorating, but although my cakes/cupcakes turn out well, I lose points on decorating. I can never get it neat..
I was wondering if the dipping technique you have used for poured fondant can also be used for frosting chocolate cupcakes with ganache? If so, is there any particular ganache recipe you would recommend for this process? thanks Yasmin.
Ashley: The best way is to melt it over a double boiler. If it gets to hot when heated in the microwave it can be difficult to work with. So a double boiler is the best.
Hi, I am very VERY new to cake decorating, and I’m only 14. But I have been experimenting with different cake coverings (fondant, buttercream, royal, ganache, and now poured). I found a recipe for poured fondant that only consisted of 3 cups of confectionary sugar, 1/4 of water, 1 tb of light corn syrup, and flavoring. I made it and it came out sticky and completely un pourable. When i added more water to it, it got hard and cracked.
Next time, I’m tihnking I will try this recipe. But after I make it, and let is sit for 24 hours, what do I do? Just put it in the microwave until its liquidy? Please, any help is appreciated.
Bridget: Thank you.
Havah: No, sorry I dont think so. That ingredient appear in most fondant recipes.
I’m allergic to corn, so Glycose syrup and Corn syrup are out. Do you have any recommendations for a fondant recipe without these ingredients? Thank you!
Louise, you win the Nobel Patience Prize! Thanks for your wonderful website 🙂 I’m glad to know I can make this recipe in my mixer b/c I wasn’t fond of pouring that hot mixture into my food processor (with the plastic bowl)–although I’ve read that it won’t hurt it.
Jodi:I think that you have cooked it too long. Boiling sugar to the right temp. I cant really remember for how long I cooked mine but im sure that it wasn’t 45 mins. Did it get white before it got hard? if it was white then what you can do is to pour over some boiling water and let it “sit” for a few mins. then remove the water this should help soften the PF mix.
anne marie: No it wont go hard, some place it in the refrigerator over night and this is ok. Also it depends on your weather temp. Mine started melting when I had used it on cupcakes because it was raining all day.
hi louise
as a complete novice to baking your website has truly been very helpful and informative. my question is that i have made the poured fondant and have left it to beging the 24 hour wait, is the mix meant to be rock hard, my mix is quiet soft like a thick royal icing should i be worried
thank you for your help
Hi Louise,
I just tried to make a poured fondant and it turned into a hard rock as soon as I poured it into the food processer. It took me about 45 minutes at a temperature of 4 to get up to the right temperature did I cook it too slow and too long?
Any help would be appreciated.
Thank you!!
Ximena: My only guess is that you have boiled the sugar syrup to hard ball stage? I have not tried that problem while the sugar syrup cooling down but I have tried it beating the sugar syrup.
Cupcake Girl: I use the vanilla cupcake recipe from http://www.joyofbaking.com
Dear Louise,
I love how your cupcake looks like, it has a rounded top surface. However, my cupcake top is always flat. What did I do wrong? When it’s freshly baked, the top is a little rounded, but will flatten out after it cools down. Thank you.
Louise:
My PF became solid in the bowl of my food processor while waiting to cool down to 140°F. I had to use a knife to force the sugar mass out of the bowl. Do you know why this happened?
Alyssa: Two answers back for you 🙂
1. Well I guess not, I think the main thing is because of the amount of air bubbles, there will be eliminated by resting untill the next day.
2. by dipping the cupcake upside down into the PF.
Louise-great cupcakes. Two Qestions for you:
1. Is it necessary to let the fondant set for 24 hrs before use?
2. What is the best way to actually apply to cupcake?
Nice stuffs, love it. I love baking and I’m learning quite a bit from you…many thanks. I shall give this poured fondant a go…my first attempt was an utter mess. Keep it going.
Rita J: You will get the recipe when you click on the link “CHEF”
I don’t see any measurements for your recipe. Am I missing something? Thanks.
Sara B: Let me say it short: Dont do it! You will not get a good result. Better go and use buttercream or rolled fondant or mmf to cover your cake with.
Poured fondant works best for smaller cakes like cupcakes, petit fours and buns.
Hi Louise.
I just found your site today and love it!
I am making a birthday cake for my sons first birthday. It will be a two teired cake and i was wondering how to go about covering a cake with pour fondant?
Thanks so much.
Sara
Sara: Sugar syrup is sugar and water boiled into a thick syrup:https://coffeetea.about.com/library/recipes/blrec_sugarsyrup.htm
What is sugar syrup; and how is it made? I’m sorry to sound daft, but this is the 1st time I’m making petit fours–and they’re for someone else so I’m really trying to get them right.
Sara: Yes you have to reheat it to make it nice for dipping cupcakes init. You can thin with water, just becareful that you dont add too much water. Sugar syrup works too.
It should be warm to the touch but not boiling.
After I made the rolled fondant in the food processor, like it says on chef. It’s thick; not pourable for petit fours. Am i supposed to reheat it before using it? Is it okay to add water at that time? If I can reheat it, to what temperature?
Jamy: The recipe says to wait, but I dont think that it would matter if it was used right away.
do you dip the cup cakes immediately after mixing or do you need to wait until the recipe has been in the refrigerator for 24 hours?
Thanks for this recipe! i’m going to use it to ice cupcakes for my roommates bridal shower!
Paulina: Well if it is poured fondant wich you dip or pour over your cupcakes or fondant fancies then you can make it with a food processor as well.
But if you are looking for a rolled type of fondant then you can try making the marshmallow fondant on the site. Most rolled fondant recepies can be made without a high powered mixer. You can do it by hand. Some also just melt their store bought fondant to make poured fondant.
I have never made fondant before and I don’t have a high powered mixer like the one shown. TO start should I just experiment with the store bought? Does it even taste good?
By the way I love your website, it’s very inspirational!
Carol: I would say that glycose and glucose are the same. You can use light corn syrup if you cant get glucose syrup.
I guess regular corn syrup is more dark than the light one? and you want your poured fondant to be as white as possible.
Remember that poured fondant and rolled fondant is not the same thing. This one here is to be sticky and is melted so that you can pour it over cupcakes ect.
I would not use poured fondant on cookies it would only turn out messy. Use rolled fondant or a nice royal icing/glaze that dries up. For the heat, transporting & shelf life. Always store cookies decorated/undecorated in a airthight box in a “cool” area. I have not tried to ship cookies so you will have to find answer for that another place. maybe try the cookie forum at CakeCentral? I think that cookies are best within a week. 2 is ok but no more for me.
Sara Attwood: This is not buttercream but a poured fondant.
Hiya Louise… your icing is simply amazing how do you get you buttercream so fluffy and sitting so perfect i have tried all kinds of piping bags and it never comes out like that ??
Thanks
Sara x
Hi Louise,
Thank you for your website. I just discovered it, and it is great.
I have some questions about poured fondant – it has been one of my challenges, but your technique gives me hope:
First, are glycose and glucose the same thing….AND are glycose, glucose and light corn syrup all okay to use for poured fondant? I think I saw light corn syrup at the grocery store. Why is regular corn syrup not as good?
Secondly, my question is about the time it takes to beat the fondant…….
I thought I should beat it until it was hard and then start kneading, but it sounds like I can stop beating just before it becomes rock hard and not knead it— is that right? (That would be easier for sure.)
Last question……….. I’m thinking about starting a cookie bouquet business. I would really appreciate your feeling on using poured fondant as the base coat for decorated sugar cookies in a business? (effects of heat, transporting, shelf life, cracking). If not poured fondant – could you offer another suggestion?
Thank you so much,
Carol
Olga: here,
https://cakejournal.com/archives/poured-fondant-icing
https://cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant
Whee I can to find posts on this topic?
wonderful post))
Fanny: You could, only I think it needs to be very liquid to get it all smooth and even. Maybe a glaze icing would be better??
Hi Louise, Happy New Year!
Just wondering if I could coat a pound cake / big cake with pour fondant. Tks
Sandra: well small minor cracks are ok. Because when you brush with the abricot jam it fill out the cracks and when you dip it dont show that much.
I like to use the recipe from Joy of baking https://www.joyofbaking.com/VanillaCupcakes.html
Hi Louise,
Wonderful stuff! I’m a newcomer to your site but love your stuff.
Would love to give poured fondant a go but it seems like you generally need a perfectly formed dome to have that gloriously smooth effect. Does it work if the tops are already cracked?
What recipe for vanilla cupcakes would you use for this?
Thanks!
Sandra
Giulietta: No I dont think that it would work. If you can get glucose syrup then try use light corn syrup or try and look at online cake stores many of them have glucose syrup.
David: the original recipe from chef says to use corn syrup. I just cant get hold of it so thats why I use glucose syrup.
Hi Louise, I do not have glycose syrup where I live. Can I substitute corn syrup instead? The same amount.
Thank you,
David
Louise, can i use glucose powder instead of glucose syrup.
thanks
dhanya: regular sugar…
Neia: Im not 100% sure about that question. But I cant see what could be used as a substitute. You can get glucose at most cake supply stores.
Hi, thanks for sharing this recipe, just one quick question
Can I use a substitute instead of Corn Syrup or Glycose?
Hai Louisa,
For the poured fondant is it regular sugar or powdered sugar?
Thanks
dhanya
carm: Yes just add any color when it is melted.
when do you add the color to the icing?
yana. sorry for the mistake,-)
hi Louise,i am not the Yana your thinking of,i found your site through browsing flickr and think your fantastic!!thankyou for answering my question and for all the great things you post,your tutorials are the best.
Kristin: hmmm that happend to me the first time. What i did then was to add some sugar syrup to the mixture it did not leave all the chunks but it got a bit more creamy and then i poured it to a sieve to get the small chunks out. Maybe try next time only beat it on slow because it can go very fast.
Yana: ohh love the flowers you make:-) yes it is american so like you said it would be 240ml.
hi,i am from Australia,our cup is 250ml,is the receipe an American one?as the cup would be 240ml.thanks for your help 🙂
Thanks Louise! I did try using the granulated sugar but it froze up after only a few seconds in the mixer. I’m glad you recommended watching it carefully! I think I followed directions as close as possible and don’t know what I did wrong. It froze in between steps 4 and 5 and never got creamy. It went from the hot sugar syrup to frozen white chunks in less than 20 seconds. Help!
Kristin: I use granulated sugar:-)
Hi Louise! I was wondering if you could clarify this recipe for me, as I’m new to poured fondant! Do I need to use powdered/confectioner’s sugar or just regular granulated sugar? Thanks!
Shirin: Ohh so you are from London then??? London is my fave city I try to visit twice a year.
Hi Louise,
Thanks so much for this, can’t wait to make it.
By the way I noticed that you are from Denmark, – I am interested in Denmark and I know a little Danish as I have lots of Danish friends in London!
Mange tak!
Shirin
Shirin: I would use the same amount of glucose syrup as cornsyrup. I would think around 12 cupcakes.
A 8″ square or larger depending on how many and how small you want your petit fours to be.
Dear Louise,
On the chef website where the quantities of the fondant are stated, it suggests corn syrup instead of glucose syrup – but being in UK and not America I obviously want to use glucose syrup, I don’t know why but I have a feeling corn syrup is runnier so would I use the same quantity of glucose syrup as a substitute for corn syrup, and if not, what ratio needs to be used?
Also, this quantity in the chefs recipe page – how many cupcakes / petis fours is this for, to bake a cake for petis fours what dimensions of a cake tin would be needed?
Thanks so much for this beautiful site – I love these beautiful cakes!
Thank you
Shirin
Grace Lemaster: The only one I have made/used is the CHEF one and then I have used some store bought. But I did have a link to another one from baking 911 could it be the one that you are thinking of?? https://www.baking911.com/decorating/cakes_fondant.htm
Send my thank you to your husband:-)
Please could I have the poured fondant recipe you were using previous to CHEF. It worked so much better for me. Love the blog…my husband is crazy about your molding skills!
Machelle: You can flavor the PF if you like and I would use extracts or liquer.
Louise is it possible to flavor poured fondant? Is it wise to use a flavored oil or an extract?
Hi Jane: I have not tried it with a filled cupcake. I always did them up side down but if you pour the PF over then you could do it.
Hi Louise.
Thank you very much for sharing all these tips with us. You are great!
I too have one question. I was thinking if it’s possible to fill cupcakes before I pour fondant over them. Thanks again.
Jen: Personally would I not store scratch made poured fondant for longer than a month and we all now that a freshly made cupcake is better that one made days before. It also depends on what type of cake you are using some keeps better than others and if you will soak the cupcakes with sugar syrup.
dawlat: Corn syrup is mostly commen in America but you can use glucose syrup and that can be bought on the net. Note this post is about poured fondant and not rolled icing.
is there any substitute to corn syrup in making the rolled icing? i’ m living in switzerland and can’ t find it anywhere ,looked on the net and it seems it’ s not used in europe..
I absolutely love your pages! I’ve always wanted to try all these things, but found them so intimidating. How far in advance can you make the poured foundant? Will it keep over a period of time? And once it’s on the cupcakes, how long will it hold before the cupcakes start to harden and get icky? Thanks for posting all this great information!
Karen: I dont think that I would use PF on cakes. It is best a smaller cakes like cupcakes, fondant fancies & petit four. Use a glaze instead of PF.
Kat: I have not head/read about if you can add melted chocolate to the PF so I cant come with a good answer on that sorry. I think you will get a better result if you used a chocolate glaze.
I’m a new comer to your site and I love it already! I am doing a wedding cake for friends of mine. I am wondering can I add melted chocolate to the poured fondant recipe? And at what stage should I do it? Thanks!
I was just wondering if you can use the poured fondant on cake instead of cupcakes and if so how do you do so. I am making a cake for my daughters birthday and was wanting to use you icing.
samirah: The fondant I use on cupcakes is a ready made one called “white fondant” from almondArt.com it is made of water, sugar & glucose. I then melt this fondant and stir in some water if it is too thick.
the recipe above is for a home-made poured fondant. It will not get 100% white, more opague in color. I have not have any good results with MMF but some ready made rolled fondant can work and then you just carefully melt it and thin with water if needed. Some fondant brands are better than others. I like the RegalIce best.
Anonymous: Most cake decorating shops online also sells liquid glucose I dont have a recipe for it.
Hi Louise,
Love your site! You are a great help!! I have decided to try making fondant for the first time. However, I am located in the middle east and cant seem to find any glucose. Are there any substitutes for glucose in rolled fondant? If not, is there a home-made recipe for it?
Hi louise.
Thank you so much for all the information you give us.
I just have one question about the poured fondant.
In the tutorial about “how to cover with poured fondant” you say you use white fondant which you melt with other ingredients as listed.
My question is, is it this fondant that you use or regular rolled fondant or marshmallow fondant.
Thanking you in advance.
kind regards
Thank you so much!!!
Fabbys: The recipe is in the post (CHEF)
Hello Louise
The recipe is perfect, but you might say the quantities to me. I am going to do it and want to know it not to commit mistakes.
regards from Mexico
Sorry, only just read through the comment list about the handheld mixer part.
Hi, i love your blogs!
I was just wondering, is it possible to make it without a candy thermometer?
And would it be possible to use a wisk or hand held mixer instead of a Heavy-Duty Mixer?
icing: The “chef” link in the post give you the measurements https://www.ochef.com/744.htm
hi! i would really like to try this, but you have not given any measurement for the sugar, water and glycose syrup..reply pls.
thankx
Lindsey: You can also use a foodprocessor if you have one. I guess that you can use a hand held just note that it do take some time before the liquid turns creamy.
You should be able to use it the same day. its just me who like to let the stuff rest;-)
Louise I don’t have a heavy duty mixer can I use a hand held one? Do you have to wait 24 hrs before using the poured fondant?
Thanks
Thanks Louise!
Have looked at eggless recipes and will try it soon. Also thanks for the tip to check the sugur mix.
samara: If you can get some Pettinice (RTR fondant) Then use that with this recipe:
https://www.ecook.co.nz/index.php/ps_pagename/recipedetail/pi_recipeid/2227
By using this method: https://cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant/
This is by far the most smoothe way to make PF.
Thankyou so much im located in adelaide australia. I will try look around for the two as it doesnt matter if its not exactly white as i am intending to colour the icing anyway.
sam: I am only happy to help my fellow cake friends:-)
samara: No glucose and glycerine are not the same thing. Glucose is a clear thick non-flavour other than it taste sweet sugar syrup. Glycerine is often used brushed over eg. fruit cakes to seal in the moisture of the cake.
If you cant find glucose then maybe you can find light corn syrup instead?? It may not make the fondant icing completely white but it can be used. Some cake suppliers sell glucose syrup. Where are you located??
I was just wondering if glycose and glycerine are the same thing if not can glycerine be used instead of glycose?
thankyou so much for sharing your wonderful cakes and recipes with us. im interested in baking and cake decoration and slowly buying the equipment needed. your blog has helped me so much, and i hope to soon be able to decorate a cake for my daughters birthday. you have really inspired me.
Susan: if you click on the “chef” link in the post you will get a recipe and the portions aswell.
Hi Louis, I’m new to poured fondant, what are the portions use of sugar, water, glycose syrup. Thank you so much for your willingness to share your wonderful techniques.
Udita: If you dont have a candy-thermometer then you can do the “soft ball” test while the sugar is cooking. Have a glass of cold water take a spoon with some of the hot sugar mixture pour it into the water if it can be rolled into a soft ball then its ready. Try after 5-10 min or so.
There are two nice books with eggless cakes: https://astore.amazon.com/cakejoucom-20/detail/0312206356/105-5589915-5512415
https://astore.amazon.com/cakejoucom-20/detail/9171493875/105-5589915-5512415
And then just by searching on google: https://www.ochef.com/218.htm
Hi Louise,
I’m very new to baking and haven’t done any kind of icing in past but I really love to try new recipes and your blog and cakes made me so desperate to try cakes with different icing. Now my problem is, I don’t have any of the equipments for icing. So for a quick start,is there any way I can measure the tempreture of can you tell me for how long I should heat the mixture? Because I don’t think I should buy any of the accessoris without initial few trials. And as we are vegan can you suggest me some eggless cake recipes to try. As per my persaption the fondant icing is suitable for vegans. Please guide.
I love your blog and your yummy and cute cakes. I wish I could make some and its not gonna be a big disaster!!.Thanks.
I would not do that. Try and see if you can find some white coco fat instead. If you cant find that either. Then there is the rolled fondant with glucose sugar (corn syrup), icing sugar and egg whites.
hi louise, i like your recipe on fondant. please can i use butter in place of shortening for rolled fondant made from gelatin, glucose and glycerin.
Hi Josh,
Poured fondant is a liquid icing that is often used on petit fours, cupcake and fondant fancies https://cakejournal.com/?p=42. You can’t roll out poured fondant icing. Rolled fondant is a paste “dough” that you can roll out thinly with a rolling pin. it is used to cover cakes with https://cakejournal.com/?p=40. You can also use a marshmallow fondant (MMF) to cover cakes with https://cakejournal.com/?p=111
Louise
hi louise, question about poured fondant and rolled fondant what is the difference? does it mean i can’t roll this recipe out and cover the cake?
thanks!!
josh
Remember that this recipe is for poured fondant icing wich is different to the regular rolled fondant icing.
I never thought Fondant can be made so easily! I should throw away all those books that told me fondant can only be commercially made! Thanks¨!
Could you please tell me at what stage/step it becomes hard??
It should not make at difference if it gets hard as it should become soft and liquid again when heating it.
I have tried to make this twice and both times, it set up hard as a rock just sitting out on my kitchen stove before I could even get it to the refrigerator. Any advice on what I might be doing wrong?
Hi Serene,
I use the abricot glaze to seal the moisture. If the cupcakes are a bit sticky on the surface you dont need to use glaze.
When I heat my fondant, I always add some water to thin it down as You get the best results with a thin fondant. Otherwise the coating will get too thick and uneven on the cupcake, cake or peti fours. It takes a few trys to find the right feeling in when dipping cupcakes. And it shows instant if the fondant is too thick. But I must not be burning hot either. You need to reheat a lot as the fondant quickly “harden” in the bowl.
I think you are right on the baking 911 recipe. But then again with a thin fondant you can always coat twice.
Louise
Hi Louise.. i noticed that you used an apricot glaze to glaze the cupcake before dipping the cupcakes in the fondant.. is there a reason why this needs to be done? I’m a newbie at frosting and was wondering whether i could do without the glaze and dip the cupcake into the fondant directly?
In addition, i noted that baking 911’s recipe for poured fondant appears to be more liquid whereas yours looks thicker.. is it because of the difference in the amount of sugar to water proportion or is it due to the amount of corn syrup added? Cos i actually like the consistency of your fondant… 🙂
Thank you I only hope that people can use my tips.
I have tried to store the fondant in the refrigerator after the “resting” part and it seems fine. It can be a bit sticky if you store it in the kitchen cupboard. Especially when the air humidity is rather high. So put it in the fridge.
Thanks for this recipe, I have been trying to figure out how I was going to make this.
Hi, Louise! As usual, you give back to so many people, thanks for the reciepe and photos! And as usual your cupcakes are beautiful!
Du er genial til de arbejdsbeskrivelser, så jeg vil ønske jeg var genial til engelsk 😉
Vil du kort en dag oversætte for mig… ja jeg ved godt jeg er lidt tung.. men jeg er i tvivl ang hvilke sukker og hvad det sirup hedder herhjemme og hvor det kan købes
Knus fra Kageklovn.