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How to make poured fondant icing

August 16, 2007 by CJ [email protected] 161 Comments

fondant icing

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

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Reader Interactions

Comments

  1. Aruna Jeebodhun

    March 25, 2021 at 10:04 AM

    Hi,can u pls giv a demo in a video hav u decorate a cupcake wiz zis fondant

    Reply
  2. Athena

    January 5, 2017 at 5:22 PM

    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.

    Reply
  3. Vicky

    December 10, 2015 at 9:05 PM

    Is it possible to make this mixing hy hand?

    Reply
  4. Liliana

    June 1, 2014 at 9:07 AM

    Louise, how much glycose??

    Tks.

    Reply
  5. Eser

    July 25, 2013 at 9:00 PM

    Hello,

    I have just made it and it crystalized. Why do you think it happened? Does it need some acid?

    Reply
  6. Chelsey

    July 6, 2013 at 7:36 AM

    Can you use it right off the mixer?

    Reply
  7. Steph

    June 14, 2013 at 5:49 PM

    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!

    Reply
    • Louise

      June 18, 2013 at 12:28 PM

      If it dont look melted with too much clear liquide if think that you can use it. It’s not a must to refrigerate.

      Reply
  8. Jen

    May 8, 2013 at 12:05 AM

    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!

    Reply
    • Louise

      May 12, 2013 at 9:02 PM

      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.

      Reply
  9. Beans

    May 4, 2013 at 3:18 AM

    Hi Louise, I would love to try this recipe. How many petit fours (1″x1″) do you think this would cover??

    Thank you!

    Reply
    • Louise

      May 5, 2013 at 10:05 PM

      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.

      Reply
  10. Anusha

    May 2, 2013 at 3:30 PM

    Is this the normal fondant icing, which could be used for icing cakes ??

    Reply
    • Louise

      May 2, 2013 at 5:53 PM

      No, this poured fondant icing cannot be rolled but it can be melted. It’s like glaze.

      Reply
  11. Susan

    May 1, 2013 at 10:26 AM

    You have to melt in again in microwave when it is ready to use??

    Reply
  12. Christine

    April 20, 2013 at 2:48 AM

    Cool dry place? Can I stick it in the refrigerator? Thanks 🙂

    Reply
    • Louise

      April 22, 2013 at 12:38 PM

      You can store the icing (before it have been melted for coating) in the refrigerator. But when its on cupcakes ect. I would not.

      Reply
  13. ximena

    February 5, 2013 at 6:44 PM

    Which sugar do I have to use the common or the other????

    Reply
    • Louise

      February 5, 2013 at 10:33 PM

      You should use granulated sugar.

      Reply
  14. Eileen

    January 21, 2013 at 5:33 PM

    Why i just cant whip till a thick dough?

    Reply
    • Louise

      January 22, 2013 at 7:05 PM

      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.

      Reply
  15. Shannon

    November 22, 2012 at 2:40 PM

    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..

    Reply
  16. Suman

    September 25, 2012 at 1:38 PM

    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?

    Reply
    • Louise

      October 17, 2012 at 8:13 PM

      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-

      Reply
  17. Allyson

    June 9, 2012 at 3:10 PM

    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.

    Reply
    • Louise

      June 10, 2012 at 10:06 AM

      No, I don’t. The pink flowers are Hydrangea flowers. You can get both cutters & veiner for those at most cake decorating stores.

      Reply
  18. TAN

    May 19, 2012 at 2:03 AM

    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…

    Reply
    • Louise

      May 20, 2012 at 8:45 PM

      Yes, use this recipe instead. It’s just as good https://www.marthastewart.com/335566/petits-fours-icing

      Reply
  19. Sam Norton

    May 8, 2012 at 6:56 PM

    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

    Reply
    • Louise

      May 8, 2012 at 8:57 PM

      You are absolutely correct, the measure is not right. It is of course 1/4 cup = 60 ml of water.

      Reply
  20. Tan

    May 3, 2012 at 1:04 AM

    Hi, Louise,

    Wondering it is corn syrup or glucose syrup you have to use…or both are same….

    Reply
    • Louise

      May 8, 2012 at 9:33 PM

      You can use both. It is hard for me to get corn syrup so most of the times I use glucose syrup.

      Reply
  21. Sandra

    April 18, 2012 at 2:09 AM

    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!

    Reply
    • Louise

      April 18, 2012 at 9:17 PM

      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

      Reply
  22. Manal

    February 17, 2012 at 6:36 AM

    Can I use this on petit fours? Also, I do not have a heavy duty mixer…would it be possible to do by hand?

    Reply
  23. kinz

    January 4, 2012 at 2:02 PM

    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 🙂

    Reply
    • Louise

      January 17, 2012 at 9:50 AM

      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 🙂

      Reply
  24. Maaria

    October 25, 2011 at 5:47 PM

    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

    Reply
    • Anonymous

      November 19, 2011 at 10:26 PM

      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. ======

      Reply
  25. Pradeepgnp

    September 13, 2011 at 8:55 PM

    you link for how to ice cupcakes with poured fondany doesn’t work, it bring you back to this same page.

    Reply
    • Anonymous

      September 13, 2011 at 9:54 PM

      Thanks alot for mentioning this 🙂 The link has been changed and is now taking you to the right place.

      Louise

      Reply
  26. Anonymous

    July 5, 2011 at 8:19 PM

    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?

    Reply
  27. Prudenceamber

    May 20, 2011 at 5:16 AM

    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

    Reply
    • Anonymous

      May 20, 2011 at 8:33 PM

      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.

      Reply
    • Anonymous

      May 20, 2011 at 8:33 PM

      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.

      Reply
  28. Prudenceamber

    May 20, 2011 at 5:16 AM

    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

    Reply
  29. marianne delgado

    April 1, 2011 at 1:58 AM

    I get the store bought fondant I have and melt that in the microwave? Or is that kind a completely different kind?

    Reply
    • Anonymous

      April 2, 2011 at 10:39 PM

      You can, but some brands are better than others. The homemade are ok, but I like the readymade kind.

      Reply
  30. Anonymous

    March 4, 2011 at 11:25 PM

    Hmm…I’m not sure that you can substitute

    Reply
  31. margeau

    December 16, 2010 at 6:54 PM

    Hello!For liquid fondant, can I just used store bought fondant and melt it with water?
    Thanks.

    Reply
  32. Louise

    June 5, 2010 at 11:30 PM

    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.

    Reply
  33. Monique

    June 4, 2010 at 2:49 AM

    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!

    Reply
  34. Gabby

    May 26, 2010 at 5:59 AM

    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!

    Reply
  35. Holly wilkinson

    April 22, 2010 at 9:37 PM

    your cakes r amazing, thanks 4 posting them on here especially wiv the photos xx

    Reply
  36. Louise

    April 17, 2010 at 9:57 PM

    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

    Reply
  37. Yasmin

    April 15, 2010 at 2:10 AM

    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.

    Reply
  38. Louise

    March 1, 2010 at 9:39 AM

    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.

    Reply
  39. Ashley

    February 28, 2010 at 2:40 AM

    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.

    Reply
  40. Louise

    February 7, 2010 at 11:53 PM

    Bridget: Thank you.

    Havah: No, sorry I dont think so. That ingredient appear in most fondant recipes.

    Reply
  41. Havah

    February 2, 2010 at 12:52 AM

    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!

    Reply
  42. Bridget

    October 22, 2009 at 3:05 PM

    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.

    Reply
  43. Louise

    September 6, 2009 at 10:21 PM

    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.

    Reply
  44. anne marie

    September 6, 2009 at 12:09 AM

    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

    Reply
  45. Jodi

    September 2, 2009 at 2:02 AM

    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!!

    Reply
  46. Louise

    August 9, 2009 at 8:53 PM

    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

    Reply
  47. Cupcake Girl

    August 4, 2009 at 5:38 PM

    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.

    Reply
  48. Ximena

    July 28, 2009 at 8:49 PM

    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?

    Reply
  49. Louise

    July 25, 2009 at 12:26 AM

    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.

    Reply
  50. Alyssa

    July 22, 2009 at 8:33 AM

    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?

    Reply
  51. jue

    July 8, 2009 at 5:36 AM

    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.

    Reply
  52. Louise

    June 30, 2009 at 1:33 AM

    Rita J: You will get the recipe when you click on the link “CHEF”

    Reply
  53. Rita J.

    June 29, 2009 at 1:27 AM

    I don’t see any measurements for your recipe. Am I missing something? Thanks.

    Reply
  54. Louise

    June 4, 2009 at 11:36 PM

    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.

    Reply
  55. Sara B

    June 3, 2009 at 8:20 PM

    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

    Reply
  56. Louise

    May 30, 2009 at 10:39 PM

    Sara: Sugar syrup is sugar and water boiled into a thick syrup:https://coffeetea.about.com/library/recipes/blrec_sugarsyrup.htm

    Reply
  57. Sara

    May 22, 2009 at 12:24 AM

    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.

    Reply
  58. Louise

    May 21, 2009 at 10:34 PM

    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.

    Reply
  59. Sara

    May 21, 2009 at 2:16 PM

    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?

    Reply
  60. Louise

    March 12, 2009 at 2:53 PM

    Jamy: The recipe says to wait, but I dont think that it would matter if it was used right away.

    Reply
  61. Jamy

    March 10, 2009 at 9:11 PM

    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!

    Reply
  62. Louise

    March 5, 2009 at 8:22 PM

    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.

    Reply
  63. Paulina

    March 5, 2009 at 5:32 PM

    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!

    Reply
  64. Louise

    February 20, 2009 at 11:59 PM

    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.

    Reply
  65. Sara Attwood

    February 17, 2009 at 9:37 PM

    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

    Reply
  66. Carol

    February 17, 2009 at 5:24 PM

    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

    Reply
  67. Louise

    January 20, 2009 at 12:05 PM

    Olga: here,

    https://cakejournal.com/archives/poured-fondant-icing
    https://cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant

    Reply
  68. Olga

    January 20, 2009 at 11:45 AM

    Whee I can to find posts on this topic?

    Reply
  69. Stone

    January 18, 2009 at 9:28 PM

    wonderful post))

    Reply
  70. Louise

    January 7, 2009 at 12:35 PM

    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??

    Reply
  71. Fanny

    January 6, 2009 at 1:19 AM

    Hi Louise, Happy New Year!
    Just wondering if I could coat a pound cake / big cake with pour fondant. Tks

    Reply
  72. Louise

    December 26, 2008 at 10:49 PM

    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

    Reply
  73. sandra

    December 9, 2008 at 2:54 AM

    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

    Reply
  74. Louise

    November 11, 2008 at 12:06 PM

    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.

    Reply
  75. david

    October 31, 2008 at 3:18 PM

    Hi Louise, I do not have glycose syrup where I live. Can I substitute corn syrup instead? The same amount.
    Thank you,
    David

    Reply
  76. Giulietta

    October 30, 2008 at 6:02 PM

    Louise, can i use glucose powder instead of glucose syrup.
    thanks

    Reply
  77. Louise

    October 20, 2008 at 10:02 PM

    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.

    Reply
  78. Neia

    October 20, 2008 at 7:09 PM

    Hi, thanks for sharing this recipe, just one quick question

    Can I use a substitute instead of Corn Syrup or Glycose?

    Reply
  79. dhanya

    October 20, 2008 at 5:45 PM

    Hai Louisa,

    For the poured fondant is it regular sugar or powdered sugar?

    Thanks
    dhanya

    Reply
  80. Louise

    September 26, 2008 at 11:16 PM

    carm: Yes just add any color when it is melted.

    Reply
  81. carm

    September 26, 2008 at 5:32 AM

    when do you add the color to the icing?

    Reply
  82. Louise

    September 23, 2008 at 9:24 PM

    yana. sorry for the mistake,-)

    Reply
  83. yana

    September 12, 2008 at 10:40 PM

    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.

    Reply
  84. Louise

    September 9, 2008 at 9:21 PM

    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.

    Reply
  85. yana

    September 8, 2008 at 5:15 AM

    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 🙂

    Reply
  86. Kristin

    September 6, 2008 at 1:37 AM

    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!

    Reply
  87. Louise

    September 4, 2008 at 1:12 PM

    Kristin: I use granulated sugar:-)

    Reply
  88. Kristin

    September 3, 2008 at 8:50 PM

    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!

    Reply
  89. Louise

    August 30, 2008 at 11:03 PM

    Shirin: Ohh so you are from London then??? London is my fave city I try to visit twice a year.

    Reply
  90. Shirin

    August 25, 2008 at 2:48 PM

    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

    Reply
  91. Louise

    August 22, 2008 at 11:56 PM

    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.

    Reply
  92. Shirin

    August 21, 2008 at 6:12 PM

    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

    Reply
  93. Louise

    July 13, 2008 at 11:04 PM

    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:-)

    Reply
  94. Grace Lemaster

    July 13, 2008 at 5:01 AM

    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!

    Reply
  95. Louise

    July 12, 2008 at 10:44 PM

    Machelle: You can flavor the PF if you like and I would use extracts or liquer.

    Reply
  96. Machelle

    July 9, 2008 at 2:52 PM

    Louise is it possible to flavor poured fondant? Is it wise to use a flavored oil or an extract?

    Reply
  97. Louise

    July 2, 2008 at 8:57 AM

    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.

    Reply
  98. Jane

    July 1, 2008 at 7:26 PM

    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.

    Reply
  99. Louise

    June 22, 2008 at 12:36 PM

    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.

    Reply
  100. dawlat

    June 22, 2008 at 10:37 AM

    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..

    Reply
  101. Jen

    June 17, 2008 at 5:22 AM

    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!

    Reply
  102. Louise

    June 14, 2008 at 11:30 PM

    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.

    Reply
  103. Kat

    June 12, 2008 at 1:27 AM

    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!

    Reply
  104. karen

    June 12, 2008 at 1:12 AM

    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.

    Reply
  105. Louise

    June 1, 2008 at 10:41 PM

    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.

    Reply
  106. Anonymous

    May 31, 2008 at 5:24 PM

    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?

    Reply
  107. samirah

    May 31, 2008 at 2:32 PM

    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

    Reply
  108. Fabbys

    May 16, 2008 at 7:25 PM

    Thank you so much!!!

    Reply
  109. Louise

    May 14, 2008 at 9:40 AM

    Fabbys: The recipe is in the post (CHEF)

    Reply
  110. Fabbys

    May 14, 2008 at 3:52 AM

    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

    Reply
  111. Snickle

    May 12, 2008 at 2:02 AM

    Sorry, only just read through the comment list about the handheld mixer part.

    Reply
  112. Snickle

    May 12, 2008 at 2:01 AM

    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?

    Reply
  113. Louise

    May 9, 2008 at 8:15 PM

    icing: The “chef” link in the post give you the measurements https://www.ochef.com/744.htm

    Reply
  114. icing

    May 9, 2008 at 1:40 PM

    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

    Reply
  115. Louise

    April 30, 2008 at 10:01 PM

    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;-)

    Reply
  116. Lindsey

    April 29, 2008 at 4:49 AM

    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

    Reply
  117. Udita

    April 22, 2008 at 6:17 AM

    Thanks Louise!
    Have looked at eggless recipes and will try it soon. Also thanks for the tip to check the sugur mix.

    Reply
  118. Louise

    April 16, 2008 at 10:42 AM

    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.

    Reply
  119. samara

    April 15, 2008 at 4:34 AM

    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.

    Reply
  120. Louise

    April 14, 2008 at 11:04 AM

    sam: I am only happy to help my fellow cake friends:-)

    Reply
  121. Louise

    April 14, 2008 at 10:59 AM

    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??

    Reply
  122. samara

    April 14, 2008 at 10:21 AM

    I was just wondering if glycose and glycerine are the same thing if not can glycerine be used instead of glycose?

    Reply
  123. sam

    April 14, 2008 at 8:47 AM

    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.

    Reply
  124. Louise

    April 13, 2008 at 8:30 PM

    Susan: if you click on the “chef” link in the post you will get a recipe and the portions aswell.

    Reply
  125. Susan

    April 13, 2008 at 7:19 PM

    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.

    Reply
  126. Louise

    April 12, 2008 at 8:45 PM

    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

    Reply
  127. Udita

    April 10, 2008 at 3:02 AM

    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.

    Reply
  128. Louise

    April 4, 2008 at 9:08 PM

    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.

    Reply
  129. comfort

    April 4, 2008 at 4:47 PM

    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.

    Reply
  130. Louise

    April 1, 2008 at 1:14 PM

    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

    Reply
  131. josh

    April 1, 2008 at 12:11 AM

    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

    Reply
  132. Louise

    March 23, 2008 at 2:53 PM

    Remember that this recipe is for poured fondant icing wich is different to the regular rolled fondant icing.

    Reply
  133. SheR.

    December 11, 2007 at 4:08 PM

    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¨!

    Reply
  134. Louise

    November 5, 2007 at 11:02 AM

    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.

    Reply
  135. Anonymous

    November 4, 2007 at 3:06 PM

    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?

    Reply
  136. Louise

    October 19, 2007 at 9:14 AM

    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

    Reply
  137. Serene

    October 19, 2007 at 7:58 AM

    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… 🙂

    Reply
  138. Louise

    August 23, 2007 at 9:06 AM

    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.

    Reply
  139. cupcaketastic

    August 21, 2007 at 2:49 AM

    Thanks for this recipe, I have been trying to figure out how I was going to make this.

    Reply
  140. jcann

    August 20, 2007 at 12:53 PM

    Hi, Louise! As usual, you give back to so many people, thanks for the reciepe and photos! And as usual your cupcakes are beautiful!

    Reply
  141. Anonymous

    August 17, 2007 at 1:39 PM

    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.

    Reply

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  1. Icings | Buttercream | Fondant | Ganache | Royal | Frosting says:
    October 28, 2014 at 9:21 PM

    […] Pouring fondant Made from icing sugar, water and corn syrup. As the name applies it is runny enough to be poured over petit fours or cupcakes. […]

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