How to cover cupcakes with poured fondant
I have recived 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.
This is what I use:
White fondant
Abricot jam
Hot boiled water
Cupcakes (firm cupcakes works best)
Pastry brush
Tea spoon
Heatproff bowls
Optional: Flavourings and food colors.
Step 1:
Brush the cupcakes with a thin coat of hot abricot jam. Let it dry.
Step 2:
Place the fondant in a heatproff bowl and heat it gently in the microway oven for approx 1 min. It needs to be warm but dont 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 to dip 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 microway oven a few sec.
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.
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.
Step 5:
Attach your choosen 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 thight containers can make the fondant melting.
Happy Caking!
Louise
1. landa
July 1st, 2007 7:31 pm
AWESOME tutorial!
2. Anonymous
July 2nd, 2007 5:54 am
Louise, thankyou so much for this fabulous tutorial. I really appreciate your generosity!
3. Anonymous
July 2nd, 2007 4:17 pm
Nice explanation !
thanks !
andrea
4. Louise
July 2nd, 2007 6:28 pm
Thank you so much. I hope it can be useful.
Louise
5. katskakes
July 3rd, 2007 8:18 pm
Thank you for this tutorial! You have been great explaining this and helping by answering questions. – kat
6. Precious Moments
July 19th, 2007 4:27 am
this tutorial is great. You are the best!
7. Louise
July 19th, 2007 11:39 pm
Thank you P.M. Glad you liked it:)
8. Moonlight
August 11th, 2007 6:16 pm
i love the instructions but just one quick question…is that marshmallow fondant that you are using? if not, then what kind are you using to make it melt like that? thanks crystal
9. Louise
August 12th, 2007 9:55 pm
Hi Moonlight,
No it is not MMF. I use a sugar fondant that is store bought. But I will try to see if I can make a good home made one that is “easy” for all to make….
10. Texan68
August 24th, 2007 10:02 pm
This sooo very awesome!!!! I bought a store bought poured fondant as well a few weeks ago and was trying to use it to make little petifores that look like small wrapped gifts. I thought they looked great but the fondant could have been a little thinner and I should have used maybe like an angel food cake for a firmer cake. Anyhow, I’ve researched this extensively and in all of them I find that everyone uses “Apricot” as a base. Why is this? Why not some other flavor?
You’re the best!!
Thanks
Paula in Texas!
11. Louise
August 25th, 2007 8:18 pm
Thank you Paula:)
Do you mean when the cakes are brushed with apricot before you add the poured fondant??
I guess it is because apricot have a neutral taste. And it dont have any seeds or peels. I dont think it would work if you used strawberry insteed. Well I have not tried but apricot is also very light so it cant be seen through the fondant.
I hope this was the answer to your question.
Louise
12. Yan
August 27th, 2007 4:44 am
Hi Louise,
how do you get your cupcakes to look so round and without cracks? Out of a batch of 24 cupcakes, most of mine would end up with cracks, and made my poured fondant look really ugly due to the uneven surface.
13. Louise
August 27th, 2007 9:03 am
Hi Yan,
My cupcakes have a minor crack but it is not that much though. When I make cupcakes I have found out that the beating butter and sugar dont work for me. I beat eggs and sugar creamy. Add melted cooled butter. Then I add the flour/b.powder by hand with the milk there have been slightly heated. Then I add chocolate chips, fruit or what ever I like to the batter.
I have tried SO many cupcake recipes and the problem is always with the vanilla cupcakes??. Chocolate always turn out great.
Try it and let me know how it went:)
14. Anonymous
October 3rd, 2007 8:37 pm
I must be missing something. Do you use the regular fondant that you can roll out or is there a fondant called poured fondant? Thanks!
15. Louise
October 3rd, 2007 9:04 pm
The fondant I use on the photos is a store bought one from AlmondArt.com and is called: white fondant.
I have however tried to just use reg. fondant that you can roll out and cover cakes with. But its not all there works.
16. am
October 15th, 2007 7:26 am
HI! Thanks for sharing. Great tutorial! I’m new to decorating. I would like to know can you do the same for MMF.?
17. Louise
October 16th, 2007 7:19 am
Thanks!
I have not tried to make poured fondant with MMF. But maybe it could work???
I would love to know:-)
18. Ursula
October 20th, 2007 11:36 pm
Hi,
Love your website! Is there a recipe to make the fondant rather than buy it? Also, I don’t have a microwave so could I melt it some other way? Am in the UK and would love any info on UK suppliers of cutters/flower moulds too. Your decorations are wonderful – so pretty!
Thanks,
Ursula
19. Louise
October 26th, 2007 10:04 pm
Hi Ursula,
I have two links on two different fondants. But If you are in the UK I would buy it from AlmondArt.com it is the best. Its called “white fondant” and it cost £1.25 for 500gr.
You can melt/heat the fondant in a double boiler.
Great sites for cutters ect. Try search: AlmondArt, Design A Cake, A piece of cake just to name a few.
Louise
20. Ursula
October 28th, 2007 7:28 pm
Hi Louise,
Thanks for the advice. They are great sites and I will be ordering some new moulds and cutters from them, however, I am after the blossom set from Sunflower Art in particular but I cannot find it in the UK. Any tips please? I may be going to the sugar craft fair in Birmingham in a fortnight – so maybe someone will have it there?!
Ursula
21. Louise
October 28th, 2007 7:54 pm
Hi Ursula,
I went to Birmingham last year and will go again this year. I remember that I saw that flower veiner on one of the stands. I remember it was white. So I think you can be lucky to find it:-)
Louise
22. Ursula
October 28th, 2007 11:54 pm
Hi Louise,
Thanks again – I am very new to cake decorationg so I really do appreciate rhe friendly advice. Enjoy the fair!
Ursula
23. Louise
October 31st, 2007 10:37 am
Thanks Ursula!!
24. Ursula
November 2nd, 2007 11:52 pm
Hi Louise,
Last question – I promise! Do you have a recipe for the cupcakes? Also, I have an electric fan oven and I am having problems with cracks appearing on the domes (if I get domes!)of the cakes. Any help would be appreciated. Thanks.
25. Anonymous
November 3rd, 2007 7:55 am
Above you said “I have however tried to just use reg. fondant that you can roll out and cover cakes with. But it’s not all there works.”
I didn’t understand your comment. Does rolled fondant work? Thanks for your response and great ideas!
26. Louise
November 3rd, 2007 1:47 pm
Hi Ursula,
When I use my oven I never use the fan when baking. About the recipe try add 2 tbsp of ekstra flour to the one you use. offcourse without making the dough dry. Its not every time I get them domed like that and it is the poured fondant that gives the high domed look. Well it does for me as I dip my cupcakes twice.
Anonymous: what I was talking about was that some rolled fondant brands can be used to make poured fondant. I have tried the english brand: Regal Ice to make poured fondant. I simply just meltet it in the microwave oven. What I found was that the texture needs to be like “home made” rolled fondant if you have tried that?
Depending on where you are located the “white fondant” from AlmondArt.com is really good and soo easy to work with. I know Squires Kitchen also have a poured fondant in a powder form I have not tried that though.
27. Ursula
November 5th, 2007 10:43 am
Unfortunately, I cannot switch the fan off in my oven but I will try the extra flour – I am baking cupcakes today. Thanks again Louise and well done on getting your cupcakes into the national press – they are so pretty, you desrve to be in there!
28. Louise
November 5th, 2007 10:59 am
Ursula: I forgot to mention that I only bake my cupcakes at 160C.
1 rack below center.
Louise
29. Erin
January 18th, 2008 8:13 pm
What does the rolled fondant taste like? Whenever I’ve used it, it smells like it wouldn’t taste good. Do you put an extract in it or is that why you use the apricot?
Thanks!
30. Louise
January 18th, 2008 8:22 pm
When I make cupcakes with poured fondant icing I use a special white fondant. It it not like a store bought rolled fondant icing as this is much more sticky.
I use the abricot jam to seal in the moisture in the cupcake. you can flavour your icing the way you like it.
31. Cakes by Laura
January 30th, 2008 2:53 am
Dear Cake Friend: you are so talented. I love your site. I learn so much from it! thanks so much.
Take care
Laura C.
http://www.cakesbymom.com
32. Anonymous
January 31st, 2008 5:36 am
Hi
Could you let me know how these cupcakes are to last if they can not be refrigerated? I want to fedex them to my sister.
Also, why is there no buttercream under the fondant, like normal fondant? Can it be done?
33. Louise
February 20th, 2008 12:12 pm
Poured fondant is like a sugar glaze that hardens on top of the cupcake. To keep and seal moisture I brush them with abricot jam. Some also soak their CC with a sugar suryp. You cant cover cupcakes with poured fondant on top of BC.
Normally i would not keep any CC in the refrigerater as it will dry them out. But when you use poured fondant they can keep longer though I would not keep any CC more than 2 days. They are best freshly made.
You should be able to fedex them them to your sister.
it is always good to do a sample to see how good they taste after 1 day, 2days , 4 days I do that.
Good luck
Louise
34. cupcakeit
March 3rd, 2008 5:00 am
Poured fondant recipe
2 lbs good quality powdered sugar
2/3 cup water
3 TBSP corn syrup (light)
extract/food coloring to your liking, if you want white in color, use clear vanilla or almond.
heat sugar, water, corn syrup to about 94*F…it needs to be smooth, and the consistency of sweetened condensed milk or so…once you have made it a couple of times you will get it.
this taste great, is way cheaper, kind of like the differences between MMF and store bought. I have never used MMF to make this, as this is a perfect and cheap recipe. hope this helps those who are still looking for poured fondant.
35. Louise
March 5th, 2008 10:35 am
Thank you cupcakeit for your recipe.
Louise
36. Judee Ann
March 19th, 2008 5:55 am
You have such nice tutorials. you’re really talented.. i want to ask if you’re going to make royal icing or fondant icing, how you make the colors more darker?
thanks!
37. Roxanne
March 21st, 2008 9:57 pm
Hi Louise,
Do you know if it’s possible to emboss the fondant after letting it dry for a bit? Or will it crack over? I imagine it would have to be just thick enough! I will try myself but I wanted to know your thoughts on this! Thanks!
38. Louise
March 23rd, 2008 2:55 pm
Hi Roxanne,
I would not emboss the poured fondant because it will, like you said, crack. So I would not go for it.
39. Louise
March 23rd, 2008 2:58 pm
Hi Judee Ann,
It is very simple to make your fondant / royal icing darker, as it will become darker the next day. Food colors tends to evolve in a way that make the color darker over time.
40. tiamaria892
March 26th, 2008 10:58 pm
Hi Louise, I didn’t actually know that is how you cover the cupcakes with the melted fondant. Now I know!!! hehe
I just wanted to say that I love the colours of the cupcakes above!
Maria (from C & M)
41. Anna
April 2nd, 2008 7:12 pm
Looks lovely, thank for the tutorial! I´ll definitly give it a try!
42. Apsara
April 4th, 2008 5:22 pm
I love your website. Great work. I am very new to cake decorating. Can you please let me know how you made the leaves in the above cup cakes.
Also can you let me know a good place to buy flower paste, Edible paste colours and flower dust in the UK.
Thanks a lot
Apsara
43. Lilybird
April 4th, 2008 9:49 pm
Regarding the recipe for poured fondant. Do you add the color and flavorings before you start to cook the fondant? Thanks so much for this great website.
Lily
44. Lilybird
April 4th, 2008 9:53 pm
Hi again Louise,
I forgot the most important questions I wanted to ask. Could you tell us exactly what brand and color you used for this beautiful cupcake. I am new to all this and I just can’t seem to match the colors, and they are just so perfect. All the things you do are just exactly in the color range that I like. Maybe you could include the colors you use when you post something new. Thanks so much.
Lily
45. Louise
April 4th, 2008 10:59 pm
tiamaria892: Thanks
Apsara: I can highly recomend http://www.apieceofcakethame.co.uk/ They make the best flower paste and sell Sugar Flair paste colors.
Lilybird: You add the flavorings first then color when the icing is ready/finished. Only pay attention to add just a tiny dot of color because it can quickly get to dark.
And yes offcourse I will write the colors next time thanks for the idea. Btw the color I used for these cupcakes is a color called “Spruce Green” and is from Sugar Flair a UK brand. If you can get americolor where you are then I would guess Avocado is the closest color.
46. Louise
April 4th, 2008 11:53 pm
apsara: I forgot to reply for one of your questions. The leaves is made with royal icing, a piping bag and a leaf tip.
47. Sonia
April 8th, 2008 2:14 pm
Hi,
Awesome tutorial..very helpful for someone like me who i just starting to get into cake decorating. Can you use this method to cover the cupcakes with MMF also ? Is there a shorter method or do I need to first make the MMF and then melt it to cover the cupcakes.
Thanks in advance for your assistance !
48. Louise
April 12th, 2008 7:56 pm
Sonia: I have tried to melt some MMF and it is not good to use. Poured fondant is made with only sugar, water & glucose syrup. If you can get some ready made rolled fondant you should be able to use that so you dont need to first made the PF.
49. Lilybird
April 14th, 2008 1:15 am
I would like to try the recipe for poured fondant that Cupcakeit has posted on this thread. The only directions are to bring it up to 94 degrees and be sure it is smooth. Is it at this point that you would dip the tops of the cupcakes in it? Can you store the remainder of the recipe for future use and if so, do you just need to heat it up again?? This seems so different than the recipe on the “chef” link posted elsewhere on the sight.
Thanks for your help.
lily
50. Louise
April 14th, 2008 1:47 pm
Lilybird: if I am not mistaken the recipe that Cupcakeit is refering too is the one from Baking 911. I tried to look at their forum but some of the forums are for premium members so I cant see the whole recipe because I am not a premium member.
51. Roxanne
April 16th, 2008 5:12 am
SUCCESS. I’m such an idiot. For weeks I’ve been trying this out but I’ve been using COLD water to thin out my fondant. Like my husband says, READ THE INSTRUCTIONS! I finally did it with boiled water … And it looks AMAZING. I did it with an egg yellow, very light; looks divine. Thanks!!
52. Louise
April 16th, 2008 10:44 am
Roxanne: Well sometimes we just dont have time to read the instructions properly
Egg yellow sounds very pretty.
53. Fabbys
April 24th, 2008 4:28 am
Hello, I am writing from Mexico. The cupcakes are beautiful! Might you say to me if I can use Wilton’s fondant and for doing 240 cupcakes how many fondant I need? Here in Mexico it is difficult to find good fondant. Might you give me the recipe? Thank you very much and congratulations!!
54. Louise
April 26th, 2008 10:23 pm
Fabbys: I have not tried the Wilton fondant and I know little about it sorry! Do you plan to make poured fondant cupcakes or do you want to place a round disc of rolled fondant on top of the cupcakes??
I would say that if you are using the “fondant disc” decoration I would say that around 3 batches of fondant should be more than enough. I have found this recipe for you:
http://www.candylandcrafts.com/fondant-making.htm
55. Fabbys
April 27th, 2008 1:26 am
Louise, thank you very much for answering me. I want to do the cupcakes like in the tutorial. I have the recipe of the rolled fondant , but my doubt is if the rolled fondant can be melted as the pured fondant. Thank you very much for your attention. I am going to test with Wilton’s rolled fondant and if it serves, I will write to you to say it to you. I will try to do it later with your recipe. Congratulations for all your creations!!! Regards from Mexico
Fabbys
56. Louise
April 28th, 2008 1:15 pm
Fabbys: I will be waiting for the results then…..
57. Little Cakes
April 29th, 2008 10:03 pm
Thanks for the tutorial!!
I thought it would be alot harder than that!
Yay!
(thanks for sharing your blog too…flickr friend!)
58. Louise
April 30th, 2008 11:12 pm
Little Cakes: You are so welcome.
59. Fran
May 2nd, 2008 11:55 am
Hi Louise,
I tried your cupcake method, of melting the butter and adding it to the beaten eggs and sugar, it works a treat!!!!
I’ve just made 200 beautifully domed cupcakes, thanks so much for the advice.
60. Louise
May 3rd, 2008 9:09 pm
Hi Fran,
Glad to hear that it worked for you;-)
61. MAK
May 5th, 2008 12:59 am
Louise, I apologize if I’m missing this — is there an actual recipe for poured fondant in this blog? I haven’t been able to find it. Thanks very much.
62. MAK
May 5th, 2008 1:01 am
Sorry – to clarify – A recipe with the amounts of each ingredient…..
63. Louise
May 6th, 2008 8:50 am
MAK: Look here: http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/ and then click on the “CHEF” link. Then you will get both recipe and amounts.
64. Darlene
May 6th, 2008 7:17 pm
Do you have a cupcake recipe that will work well with the poured fondant? I tried several recipes but my cupcakes fall apart. Thanks
65. brooke
May 7th, 2008 4:14 am
Okay. Love all the websites for this fondant stuff. I am going to make a barbie cake with the skirt as the cake. I wanted the dress to be done with the fondant. Would pouring the fondant work better than rolling it? What would you suggest. Thanks!
66. Louise
May 8th, 2008 9:45 pm
brooke: I would not use poured fondant to decorated the skirt. Rolled fondant is much better. Try look at my barbie doll cake with a rolled fondant covered skirt. You can find it in my cake gallery/kids cakes.
67. Hugo
May 22nd, 2008 6:48 am
Great tip and BTW I used regular “rolling” fondant that my wife made, and they turned out quite nice actually!!!
Just to let you know.
Thanks again and regards from Mexico
68. Louise
May 22nd, 2008 10:22 pm
Hugo: Nice to hear that. What kind of fondant recipe did she use??
69. Rhonda
May 22nd, 2008 10:59 pm
You are an inspiration to all of us!!!! Thank You!
70. Louise
May 23rd, 2008 9:00 am
Rhonda: Aww thank you so much
71. cup-cake
May 27th, 2008 7:26 pm
wow i love the upside down bit !
i use that for all my cakes now
72. Louise
June 1st, 2008 8:21 pm
cup-cake: well it does look great on cupcakes.
73. Heather
June 19th, 2008 3:51 am
Hi- Can you freeze these?
I’m making 200 cupcakes for my wedding…and I’m wondering if I can freeze the fondant after I’ve dipped the cupcakes..
Thanks for your help
74. Louise
June 22nd, 2008 12:17 pm
Heather: I would not freeze cupcakes decorated with poured fondant at any time. What you do is decorate the cupcakes with a disc of rolled fondant like here: http://www.cakejournal.com/archives/cupcake-projects/
Let the decorated cupcakes freeze slightly first before packing them into boxes. When you want to thaw them remember to take them out of the box or else the fondant will get soggy.
75. Khristy
July 1st, 2008 1:55 am
I was inspired by your tutorial, and I gave the MMF a try and had pretty good results. I took a chunk of my refrigerated MMF and melted it down in the microwave in 10 and 20 second increments with a tsp of water, stirring after each increment. When it seemed to be at a decent melted level, I added more water (out of the tap) until it was the right dipping consistency. I then dipped the cupcakes as you directed. They turned out beautiful. Thank you for your wonderful tutorial!!! This was my first go at MFF and decorating my cupcakes.
http://www.flickr.com/photos/25373155@N02/2626678102/
76. Louise
July 2nd, 2008 9:02 am
Khristy: Thank you so much for the link to the lovely photos of your shabby bridal cupcakes. Also I am glad to hear that you had good results with the MMF made pourable. because I did not have that great luck when I tried.
So it can work then with MMF made into poured fondant.
77. Lori
July 9th, 2008 11:14 pm
So glad I came across your site! I will be making wedding cupcakes for my son’s wedding which will be in early October, and I love the look of the poured fondant in your pictures. I have never used fondant – rolled or poured – but wondered if this might hold up better than buttercream in our warm to hot Southern California fall weather. It will be a garden wedding, so no air-conditioning!
78. Louise
July 12th, 2008 10:59 pm
Lori: The poured fondant dont hold well in very humidity places because it boiled sugar and can start to melt and get sticky like candy. The rolled fondant can also start to sweat in warm humid weather. But offcourse it is always good to test it out at first.
79. rani
July 16th, 2008 12:01 pm
Hi Louise, fantastic tutorial, thank you so much! Quick question – I asume high risen domed fairy cakes are better for this? My cakes do rise, but are often flat on the top?!
Also, do you have a cup cake recipe please?
Thanks again!
80. rani
July 16th, 2008 12:16 pm
Hi Louise, sorry I am very new to this… can i just but the Fondant? Is Ready Rolled White Icing the same?
Thanks!
81. Louise
July 17th, 2008 8:23 pm
rani: you get a beautiful result with domed cupcakes. But you can also use it on flat cupcakes maybe spread it on with a knife?
It depends on what kind of texture the ready rolled icing has. I is not all brands that work best.
I only have recipes from my cupcake books. But this one makes a nice dome at least for me: http://www.joyofbaking.com/VanillaCupcakes.html
82. Cathy
July 20th, 2008 6:44 pm
I am trying to find a recipe for petifors. Am new to cake decorating and really would be thankful for any help that you could give.
83. rani
July 21st, 2008 11:57 am
Hi Louise,
Thanks so much for the recipe! They came out in a lovely dome shape, but wonder if i didnt add enough Baking Powder (tho i followed the recipe) as they were not very fluffy.
Thanks again and will keep trying,
Rani
84. Louise
July 21st, 2008 9:45 pm
Cathy: Try and look here: http://allrecipes.com/HowTo/Petit-Fours/Detail.aspx
rani: mine dont come out fluffy either. I always use a nice sugar syrup when making these.
85. Stephanie
August 1st, 2008 9:53 pm
Wow, this is great, just the EXACT technique I needed to know. I always wondered how that ‘smooth poured’ look was done…your instructions are very detailed and simple. Thanks for sharing
86. Nikki
August 3rd, 2008 6:17 am
I love your website! I adore all your creations!! =) Im really learning a lot. I was just wondering, how long can I keep unused fondants for? Do I keep them in the fridge? or freezer? Aside from jams what can I use to cover the cupcakes before dipping it in the poured fondant? Thanks
87. Nikki
August 3rd, 2008 6:21 am
Another question, for the white fondant used in this cupcake. Is it just a regular mm fondant microwaved?
88. Louise
August 5th, 2008 9:42 pm
Stephanie: your welcome:-)
Nikki: I would say for a month when its home made and keep it well wrapped in plastic in a air thight container in a cool place. It will get sticky and sometimes liquid.
When brushin the cupcakes with jam I think abricot is the best it is very neutral in taste and you wont see it like if you used red jam. Remember to sieve the jam so you only have the “gelly jam”. You could also brush with sugar syrup.
This fondant used in the photos is a store bought one. I have not had great sucess with MMF turned into poured fondant.
89. Louise
August 5th, 2008 9:43 pm
Forgot that I only microwave my fondant.
90. dawnie cakes
August 20th, 2008 6:08 am
can’t wait to try this. thank you, Dawn
91. Louise
August 22nd, 2008 11:26 pm
Dawn: I would love to know how it went.
92. Rachel
August 23rd, 2008 1:44 pm
How long does the poured fondant last?
they look great btw!
93. nenu
August 27th, 2008 5:49 pm
Hello! First I want to congratulate you on your beautiful website, awesome cakes and very helpful tutorials. I am so happy I found your website and I enjoy very much every mail I receive. I’m new to cake decorating and I love it. I want to ask you, how much batter do you put on the pan to make such a nice dome on the cupcakes? thank you so much for your advice.
94. Louise
August 30th, 2008 10:25 pm
Rachel: I would say when made from scratch 1 month. Another good tip is to use Regalice it works perfect.
nenu: Thank you:-) I fill the paper cups 3/4 up.
95. Catherine
September 3rd, 2008 2:28 pm
Louise, I have read all the posts on fondant. I have probably missed one but when you suggest melting the fondant- is the fondant you are referring to known as Sugarpaste in the U.K?
96. nenu
September 3rd, 2008 6:24 pm
thank you for your response
I will give it a try.
97. neesha
September 4th, 2008 6:56 am
i am a HUGE fan of your cupcakes, been so for a long time and I am finally going to give the poured fondant a go. Can you tell me what it tastes like? does it melt in the mouth? is it crunchy when you bite into it?
Thanks!
98. Louise
September 4th, 2008 1:22 pm
Catherine: The fondant I am reffering to is a brand called “white fondant” from Almond art. This is not the entirely same thing as sugar paste. But you can use Regalice icing instead of the white fondant.
neesha: Poured fondant just taste sweet like icing and rolled fondant. It is not crunchy to bite into. It just melt in your mouth when you eat it.
99. Haili
September 7th, 2008 4:25 pm
I just came across your blog and I’ve enjoyed it so much. Your tutorials are just fab! Truly an artist you are. I cannot believe the fairy on the cupcake. It is unbelievably fantastic. I’m also marveling at your perfect swirls. Would you be able to show how you get such a perfect swirl?
Thanks,
100. Claire126
September 9th, 2008 12:53 pm
Hiya,
I’m new to the site and also new to cake decorating, going to start a new collage course on Tuesday, can’t wait.
What is the difference between fondant icing and regal icing? They both look the same, as in they are ready to roll, is it the finished product that is different?
Kind regards
Claire
101. Louise
September 9th, 2008 9:15 pm
Haili: Thanks. I use the guide on Wilton’s cupcake site for the swirls. But you also need a large tip plain or star to make a great swirl.
Claire126: Welcome to my site:-)
Yes it can get quite confusing with all the fondant names and what goes with what.
But let me try explain:
White fondant ready made (from almondArt.com) is used to cover cupcakes and fondant fancies and can be used a filling for chocolates. This can not be rolled out as it is too sticky for that.
Regal icing (from Renshaw) is a ready made rolled fondant to cover cakes with. It can be melted and then you can dipp cupcakes init.
102. Claire126
September 10th, 2008 9:59 am
Hi Louise,
I know, it’s really confusing.
I bought some regal ice some Tescos (by supermarket) and their own brand fondant icing, and they both say they can be rolled, this is what is sparking my confusion??
I’ve also bought some ready rolled “fondant” icing too. So I’m doubly confused.
(by the way I’m in the UK)
Clury
103. Louise
September 10th, 2008 10:29 am
Claire126: ok just so I dont mix thing up here. Is it because you want to cover cupcakes with poured fondant icing or just want to cover cakes with rolled icing???
Most icings for rolling out and cover cakes with is either called: fondant icing, ready rolled fondant and sometimes just sugarpaste. It can be very confusing with so many names for the same product. I mayself also get confused:-)
Regalice is the name for Renshaws ready rolled icing. Wich can also be melted so you can use it on cupcakes. Like a poured fondant.
all other kinds of icings except the “white fondant” from AlmondArt is most used to roll out and then cover your cakes with.
But so far I have only tried regalice & “white fondant” to make poured fondant cupcakes with. But other brands might work aswell to melt.
Dont know if this are the answers you are looking for??
104. Claire126
September 11th, 2008 7:54 am
I just wanted to know the difference really. I want to try both the poured fondant for cupcakes and I’ve already tried the ready rolled icing for cakes.
I can’t wait to try the poured icing. I’m going to get a batch of cupcakes done this morning when my little boy is having his nap. All I want to do these days is bake!
Many thanks
Claire
105. Claire126
September 11th, 2008 7:57 am
Just another question, if I’m using buttercream under ready rolled icing, how do I stop the crumbs from getting into the bc?
And any tips on making sure that finished cake is smooth and flat?
Thanks,
Claire
106. Louise
September 11th, 2008 9:25 am
Claire126: To seal crumbs when crumbcoating. Start off with lightly brushing off loose crumbs. Then do the first crumbcoating with crumbs all over in the bc. Put the cake in the freezer and let it sit for 8-10 min. Then do the second CC and you will see that you have less crumbs in the bc. Sometimes it takes 2-3 layers thinly of course of CC. Remember to put it in the freezer between the CC. Finally smooth the whole cake with a palette dipped in hot water.
107. Claire126
September 11th, 2008 6:56 pm
Thanks Louise. I’m going to try that next time.
I’ve just had a go at the poured fondant, and it’s great. Once I perfect my cupcakes they will look even better. I never imagined that it would be such a straightforward technique to use. I’ve always thought that these kind of things were beyond my skills, but now I know, I can start to perfect it.
Can you flavour fondant icing? If so how?
Thanks again Louise, your a star.
108. susan
September 16th, 2008 1:48 pm
hi louise i am also a newbee so could you please tell me how to cover a giant cup cake its the family one do you think i could dip the bottom in the pouring fondent and may be a butter cream for the top. the almond art in australia and what eles could use cheers susan
109. Louise
September 23rd, 2008 9:32 pm
Claire126: Yes you can flavour fondant icing if you mean for the poured kind. To flavour rolled fondant/sugar paste you will have to make it yourself.
You simply just stir your flavourings in.
susan: hmm i not sure that poured fondant would work for this. I think I would use rolled fondant instead.
110. Anne
October 10th, 2008 5:21 am
Louise,
Can i use this to cover petit fours?
111. Louise
October 16th, 2008 11:59 pm
Anne: yes you can!
112. Cupcake Fan
October 19th, 2008 4:03 pm
Could someone please be so kind as to explain why my chocolate cupcakes pull away from the paper cases within a few hours of baking and cooling. The recipe is exactly the same as the vanilla version except that you use less flour and add cocoa in its place. Its really becoming an irritation as I have to keep re-baking my chocolate cupcakes. Thanks
113. Louise
October 20th, 2008 10:06 pm
Cupcake Fan: I know that this problem has been discussed over and over again on flickr’s Cupcake take the cake group. I once tried it with vanilla cupcakes. Have you tried to add maybe just a tbsp of extra flour to the mixture?? It sometimes helps the problem.
But try visit the group I was talking about and Im sure that you find the answer.
114. Grace Tan
October 22nd, 2008 10:06 am
Hi, thanks for the tutorial.
I have one question, can i use MMF Fondant or the normal fondant made just from icing sugar. Is there any way to make it tastier?
115. Mary Levee
October 24th, 2008 3:45 am
I have tried your method with my homemade fondant, which has a much better flavor than the store purchased ones. Thank you so very much. I saw where someone used ready-made icing, added more 10X sugar, and melted it on top of the stove prior to pouring. They were very pleased. I am a purist, so I have not tried ready-made icing. Maybe some of the people out there know about this method.
Also, I can not get your subscription service to accept my email address… keeps saying it is invalid. What can I do?
116. Louise
October 26th, 2008 5:40 pm
Grace Tan: I have not had a good result using MMF. I would use the fondant made from icing sugar.
Mary Levee: That is good to hear. For the problem with the subscribtion try send me an email contact(at)cakejournal(dot)com
117. mommai
November 2nd, 2008 2:42 pm
hi louise! great site… it is very informative, keep it up!
i’m about to try this technique, i have a question though, if i omit the glaze what would happen to the finish product? and you mention about the sugar glaze, how can i make one? thanks in advance =)
118. deemah
November 3rd, 2008 8:29 am
hi its wonderfull, plz i need to tell me how to make suger paste? than you
119. Micaela
November 8th, 2008 1:46 pm
Ursula, i am also from the UK but i found a Sculptured Blossom and Veiner Cutter set at Earl Craft n Cake…
http://www.earlcraftncake.com/index.phpmain_page=product_info&products_id=177
its in Australia but they shipped it over and the total cost including shipping came to around £16 when it was converted. Its so cute, I hope this helps.
Also, not sure where your from in the uk but im from the north east of england and other than Design a Cake, which is good and quite big, there are some smaller local shops… ‘Cake Dec Centre’ in Whitley Bay and ‘Cakes, Classes and Cutters’ in Gosforth
120. Louise
November 11th, 2008 12:16 pm
mommai: Do you mean the sugar syrup to thin down the poured fondant?? I find it hard to not use a bit of sugar syrup when I use the poured fondant because it tend to thicken over time so you need to stir in the sugar syrup to make it more thin.
You can man your own sugar syrup:
http://coffeetea.about.com/library/recipes/blrec_sugarsyrup.htm
deemah: I dont have a post on rolled fondant , but I hope to add one. Until that Google: rolled fondant recipe
121. sandhy damanik
December 15th, 2008 5:16 am
Wow!! Great! Thanks for sharing!
122. cupcakes4life
January 16th, 2009 6:12 am
Hi louise,
I was just wondering whats the difference with normal fondant and white fondant?
thanks heaps
123. Louise
January 19th, 2009 10:15 pm
cupcakes4life: well normal fondant also called rolled fondant icing, sugar paste or just icing is the dough you use to cover cakes, cupcakes ect with.
The white fondant mentioned here is a sticky white fondant (poured fondant) It just says “white fondant” on the package. You can only get that specific white fondant from almond art.com
124. cupcakes4life
January 26th, 2009 1:02 pm
Thanks Heaps Lousie!
I was also wondering, because im from Australia do you have any websites or places that I can buy products from?
thanks again and love all of your work(:
take care
125. Louise
February 3rd, 2009 3:27 pm
cupcakes4life:
cakedeco.com.au
blossomsugarart.com
champagnecakes.com.au
126. pamela
March 2nd, 2009 9:22 pm
Hi
I wanted to ask???
The icing is the best part of the cupcake
Eating a cupcake with no icing is like a cake with no icinig
So I was wondering how would you enhance it in another way to get some icing and flavor
I love the look of the poured fondant but you have to sacrifice the icing
Have you tried to enfuse it some how in the middle???
Any advise
Many Thanks
Pamela
127. ginny
March 3rd, 2009 4:52 pm
looks yummie Louise!…
thanks for having this site… i keep coming back to it for inspiration to brighten my day. Alas! can’t bake anything yet……oven broke down..and been ovenless for over 3 years now…..
128. Louise
March 4th, 2009 9:58 am
Pamela: Do you mean fill it with something before the poured fondant? No, PF works best on a “whole” cupcake. Then thing that you can do is soak/brush a nice flavouring like a sugar syrup on it before you dipp it in the PF.
ginny: Thank you, but how do you manage to cook without a oven?
129. pamela
March 4th, 2009 9:51 pm
Louise
Thank you so much for your reply
I do have a oven .. that was from someone else
I want to make cupcakes for a wedding and love the pf look it looks very upscale
But I also want to have a filling on the inside.
The only way that I know how to do that is to cut the top off and a portion of the inside out and insert the filling and put top back on.
If in dip in fd won’t it leave me with a crumb issue on sides of top????
I was doing a domed top.
I guess my only oppition would be to spoon something in batter.
Thank you for any suggestions
Thank You for any comments and your time
It is very appricated
PS My client wanted a lemon cupcake with lemon curd center and loved the pf top????
I was going to do a nice pale yellow pf but did not know how to get lemon curd in the center ?????
Pamela
130. Louise
March 5th, 2009 8:11 pm
Pamela:
I think you would go into trouble like you mentioned yourself with crumbs in the pf.
But why not try and see if it works? I think it would be good brushing the top with apricot and let it dry. maybe this will hold the cut off part??
If this dont work then you have to mix in the LC in the batter before baking.
Let me know how it goes.
131. pamela
March 7th, 2009 2:53 am
Thank you for your reply
I will try and let you know..
A Question Please
I am going to do a lemon cupcake and one reciepe calls for sour cream inside and the other calls for cream cheese.
If I use the pd you said to leave cupcakes at room tempeture
Are you able to leave cupcakes with a dairy product out in room temp??
Thank You for any advise
Pamela
132. adrianne
March 9th, 2009 8:49 am
Hello Louise..You have a wonderful site and thank you for generously sharing your thoughts and ideas with us. There are a few things I hope that you can advise me on.
1) I would like to ask if I can melt the fondant icing (Bakels – Pettinice) in my oven? I don’t have a microwave oven. If yes, how can I do it (temperature, time and which rack to put)? Bakels is the only RTR I can find here other than the Wilton’s fondant powder packet.
2) If I pipe out the poured fondant, do you think it will hold it’s shape?
3) Can I keep the poured fondant itself in the fridge prior to use?
Thanks in advance.
133. Louise
March 9th, 2009 10:36 am
Pamela: You mena the filling will be sour cream or cream cheese? Or is it mixed in the batter?
I would say that depending on how long will they sit outside? and is it very warm ect?
You can not store poured fondant cc cold. It will ruin the icing and melt. Thats why I only use PF on cc without fillings.
adrianne:
1. I think it would be better to melt it over a double boiler rather than in the oven.
2. I have not tried to pipe PF it is too liquid
3. I prefere to make it the same day I am going to use it.
134. adrianne
March 10th, 2009 12:29 pm
Hello Louise,
Thanks for your prompt reply. I will use PF as soon as I make it, don’t wanna ruin it =)
135. Annie
March 18th, 2009 1:35 am
Hi Louise,
Thanks for the tutorial!!
My children complained the fondant is too sweet eventhough i cut down the sugar from cake, is there any other ingredients that can substitute icing sugar??
Thanks you very much
136. adrianne
April 1st, 2009 9:20 pm
Hello Louise,
I did the PF, it was really neat. Thanks for the idea and the tutorial.
But my cakes did not have a nice dome like yours, they were flat so it’s not that pretty.
If you don’t mind, can you pls share the cupcake recipe that you used for this PF tutorial? I hope to get those domes =)
Thanks in advance.
137. Louise
April 5th, 2009 8:23 am
Annie: fondant is sweet and I dont think that you can chance on that.
adrianne: so many have asked the same, and I will try and look at it after Easter.
138. adrianne
April 6th, 2009 7:34 pm
Thanks Louise and happy Easter to you.
Looking forward for your great dome recipe =)
139. Patricia
April 10th, 2009 9:34 am
Thank you so much for a great tutorial now I am going to become famous among military spouses!! yeyyyy
140. Chellie
April 11th, 2009 9:22 am
Thank you for the tutorial
It looks like much easy-er way to ice cupcakes.
can you use any type of icing to do that?
you explain and show it in all in a very easy way to understand.
thnx
141. Emily
April 13th, 2009 2:13 pm
What can you use to flavor the fondant?
I would like to make the fondant a light canary yellow, how many drops should I add to the fondant to achieve this?
Will brushing the top with apricot jam keep crumbs from falling off of the cupcake and into the fondant?
Thanks!!! ;o)
142. Louise
April 14th, 2009 7:45 pm
Emily: You can use the same type of flavoring that you would use for buttercreams ect. But you can also use clear liqueur.
For the color of the fondant use your color sparingly because the heat from the fondant “obtain” more color.
If the cupcake is very crumbly I would brush with apricot (remember to let it dry before you dip) but it work as well without.
143. Natlie
May 1st, 2009 9:23 pm
Louise I love your website, very helpful. I know it is not good to freeze rolled or poured fondant. I have been trying to find a way to ice an ice cream cake to have the same clean, smooth consistency as fondant on the outside. Any tips??
144. Louise
May 6th, 2009 10:51 am
Natlie: Well that was a good question. When ever I make icecreamcakes and that is not often I would decorate it with whipped cream just before serving. Have you tried with buttercream frosting? not sure that I would like that combo. But thats the best I can come up with.
Fondant would look great but it will be so sticky because of the condensation.
145. Natlie
May 6th, 2009 6:44 pm
I have not tried it with buttercream frosting, I’m not too sure of how it will taste, but it’s worth the try. I appreciate your advice
thanks.
146. Jacqui
May 10th, 2009 12:12 pm
Hi,
Thank u for your lovely blog.
How do you get your cupcakes to rise and stay risen in a beautiful dome.
I could never achieve that in my cupcakes.
Please share your expertise with me.
147. Louise
May 14th, 2009 11:52 pm
Jacqui: The answer is already somewhere in the comments
148. Gina
May 18th, 2009 10:26 am
Hi, can you tell me why you heat the icing up and also, i head you can use egg whites instead of water, is this better? thanks
149. Louise
May 18th, 2009 10:34 am
Gina: You cant use poured fondant unless it is warm and liquid. I would not use egg white. Water or sugar syrup is what is best to thin the poured fondant with.
150. adrianne
May 31st, 2009 7:21 pm
Hello Louise.
Just in case you have forgotten.
I am still waiting for the nice dome cupcake recipe that you used for this tutorial =)
Thank you so much Louise.
Have a nice day!
151. andrea
June 4th, 2009 6:34 pm
I have bought heart shaped cookies with a red icing (looks like the icing has been poured or dipped) each Valentine’s from a local bakery. They are delicious but they are getting too expensive to buy for a classroom full. I was thinking about experimenting this summer to see if I can get a taste close to the ones I buy. The cookie taste likes a shortbread. Do you think they are dipped in poured fondant? If not, what kind of icing might it be? I know that I am probably asking the impossible of you never having eaten/seen the cookies–just know you will have a better idea than me!
152. Louise
June 4th, 2009 10:50 pm
adrianne: Nooo
I will do it soon, promise!!
andrea: hmm… no I have no clue what they are? do you think that they maybe are covered with a sugar glaze? similar to poured fondant?
153. adrianne
June 17th, 2009 9:46 am
hehe..thank you louise..will still be waiting for it. btw, love your new blog template..so pink and all girly..muaks
154. Nora
June 18th, 2009 3:07 am
Can this cupcake be done with royal icing? The consistency looks the same. Please advise.
For those who want nicely shaped even cupcakes or cakes: try lowering the heat on your oven and bake at a lower speed. It takes a little longer, but well worth it!
155. Louise
June 22nd, 2009 12:27 am
Nora: You are right that it does looks the same. But I think if using RI I would just pour/spread the thinned icing over the cupcake instead. Great tip on the baking. Thanks!
156. izreen
June 24th, 2009 9:36 am
hi! just stumbled upon your website! very lovely tutorial
i have a question tho. am planning to make chocolate cupcakes but want to use poured fondant on the top. is this advisable? i can’t seem to find anywhere that does this. as apricot jam doesn’t quite go with chocolate, is vanilla sugar syrup an ok substitute?
157. Eloise
June 26th, 2009 6:45 pm
Hi Louise, Could you maybe post your recipe for these PERFECTLY domed cakes?! I am really interested in the method you describe above for beating the eggs and the sugar instead, just want to get the proportions right too. Thanks so much.
158. Louise
June 26th, 2009 11:31 pm
izeen: you can use it on chocolate cupcakes as well thin of poured fondant as a sugar glaze, well thats what it taste like. But your right I have mostely seen it used on vanilla cc. The apricot jam is only for sealing the cc you cant taste it afterwards. But a sugar syrup is ok too.
Eloise: I get so many asking about how I got that dome and to be honest it is all about luck I can bake 12 cc and often only 5-6 are any good for poured fondant. Also it is the PF that makes the dome in the end. I use this recipe http://www.joyofbaking.com/VanillaCupcakes.html and add 1-2 tbsp of extra flour as well. The batter must not be too thin or too thick. and you should fill the paper cups 3/4
I cant promisse that it will give you good domed cc because even I do not have the luck everytime.
159. Eloise
June 27th, 2009 5:47 pm
Ah ok yes I saw that recipe earlier in the thread but wasn’t sure if you used the same one! So you just change the method of that recip to mix the eggs and sugar first then add the remaining ingredients?
160. Eloise
June 28th, 2009 10:19 am
They’re in the oven… the washing up will have to wait because I have all my fingers crossed
161. Eloise
June 28th, 2009 1:46 pm
Turned out lovely, just need to fill the baking cases a bit more perhaps as the sides didn’t rise to the top which i presume is necessary for PF? Thanks so much for the tip!
162. Louise
June 30th, 2009 1:08 am
Eloise: eggs & sugar first, and then the rest
They do need to rise to the top as that makes it easier to get a nice coat.
163. Adrianne
July 6th, 2009 7:10 am
hey Louise..finally..thanks for the recipe dear..hugs and muaks! tried it out, was yummy and domey =)
164. cristina-romania
July 7th, 2009 10:51 am
Where to buy forms for flowers and leaves. the shops are not for it.
165. Louise
July 19th, 2009 11:19 pm
cristina-romania: what kind of forms do you mean, cutters?
166. lclbloedel
August 4th, 2009 7:18 pm
Hi I am tiring the poured fondant and mine keeps turning out lumpy what am I doing wrong?
167. Louise
August 9th, 2009 9:30 pm
Iclbloedel: If it gets lumpy just pour it through a sieve. Im not sure what causes the lumpy bits but it have happend to me aswell.
168. Fairy Sweet
August 18th, 2009 3:07 pm
Hi Louise, I tried to use the Wilton Fondant this weekend and it did not work out so well. It actually gets really globby or too transparent. Any tips?
By the way your site is amazing and soooo helpful! Thanks!!
169. Abigail
August 18th, 2009 9:29 pm
I am in LOVE with this site, thank you! I look forward to using this wealth of knowledge as my cake passion grows!
170. Louise
August 19th, 2009 12:12 pm
Fairy Sweet: I have not had luck with all brands of fondant myself. I would try and use the instant poured fondant mix that Global sugar art sell. They even have a small tutorial in one of their previous newsletters. Instand mix works perfect too.
171. Caris
August 28th, 2009 10:35 pm
I’m just about to bake one hundred cupcakes to fundraise for the SPCA – your site saved me a lot of heartache! Thank you!
I’ll definitely be trying this out tomorrow. If I wanted to make 3D cats, for example, to put on top of one of these cupcakes, would you suggest the cats are made out of fondant or royal icing?
Thanks Louise!
172. tracie
September 2nd, 2009 11:15 pm
so for the fondant all you did was heat up rolled fondant?
173. Louise
September 6th, 2009 10:13 pm
Caris: I would make the cats out of fondant.
tracie: Well sometime you can be lucky to get a good result just by heating up rolled fondant. But vary from brand to brand. At the moment I am really into the poured fondant instant version. Where you make it with fondant powder.
174. Jewel
September 16th, 2009 7:16 pm
Hi Louise! Am thinking of using rolled fondant to have star shapes for my sisters birthday and to get edible markers to write messages on them. But it’s a surprise to be placed on a cake I bought which will only be delivered in a week. Can I premake these fondant stars n write on them a week earlier? How should I store them? Thank you! Appreciate your help!
175. Louise
September 23rd, 2009 8:25 pm
Jewel: Sorry, yes you should be able to make the star decoration in advance.
176. Vernesha
September 25th, 2009 5:03 pm
Could you use ice the cupcake thinly with buttercream like you do with the bigger cakes then add the poured fondant?????
177. Rita
September 26th, 2009 9:18 pm
Hi Louise,
I like the green shade on your cupcakes. How to make that? The colour is so elegant.
Thank you.
Rita
178. Louise
October 1st, 2009 12:59 pm
Vernesha: I have seen it done on these cupcakes: http://www.globalsugarart.com/instruction_sheets/2009_06_26_F36USLLY_Summer%20Fun%20Cupcakes.htm So yes you can do that if you want to.
179. Louise
October 1st, 2009 12:59 pm
Rita: Its Advocado from Americolor
180. too_cute_cakes
October 2nd, 2009 4:25 pm
Hello
Thanks
I love your site
I have a quick question. Can the pre-made rolled fondant (brand is called Liberty Virgin Ice got it at the Bulk Barn, in Canada) be melted in the microwave and made into poured fondant or is poured fondant different? I tryed using rolled and melting it and it made the cake tops crumble and the fondant smelt HORRIBLE! once out of the microwave, I am new at this and want to start out right
181. Louise
October 5th, 2009 9:40 pm
too_cute_cakes: I dont know all fondant brands
and some are good for melting and others not good. If you dont want to make it from scratch, then you could try and see if you can get it in a powdered version, where you mix it with water, heat and dip/pour it.
Try and search for “poured fondant icing mix canada” a few sites/brands that sells it pops up.
182. sarah.a
October 30th, 2009 1:19 am
Hi louise love those cupcake I just want to what kind of jam do I have to use for poured fondant and also I want to know how can I make cupcake wrapper like those http://www.cupcakeswirl.com/category_6/Cupcake-Wrappers.htm and one last things do u know where I can find heard candy and lollipop recipe Thanks.
183. Louise
November 3rd, 2009 12:19 pm
sarah.a: For the wrappers i dont know if there are any tutorials on them out there on the net. Try and search for them. Those you are linking to are all laser cut and I think that they would be very time consuming to make. You could however if you find a tutorial use scrapbooking punches.
Im sure that there are online candy sites to find and Amazon must have a book or two on that subject
184. Barbara Louise
November 3rd, 2009 4:52 pm
THANK YOU THANK YOU THANK YOU
I didn’t even realize it was that simple !
185. sarah.a
November 3rd, 2009 5:49 pm
Ok thanks a lot
186. Whitney B.
November 23rd, 2009 5:55 am
Hi there,
I love your blog so much! Everything you make is so beautiful and your tutorials make it all so easy for me.
I want to cover some cupcakes in poured fondant, and I was wondering if I could use your MMF recipe to do that? Do you think mixing melted marshmellow with some icing sugar and a bit of hot water, then dipping the cupcakes into it would work out well?
Thank you!
187. HANAN
December 7th, 2009 9:17 am
Hi Louise
thank you very much , i had no problems making it, but when aplying it over cake bites was not thick enough although i have not added any water i was just keeping reheating it every now and then, but your cupcakes cover looks thick like if you are using rooled fondant!! what do you suggest?? also mine was a littel bit like pearl shining, but yours are matt? i like it matt beter.
188. Louise
December 25th, 2009 10:57 pm
Whitney B: I have tried using mmf and my result was not good. But I have seen others using mmf with better results.
HANAN:I cover my cupcakes/cake bites twice. The layer of PF is about 3-4 mm thick. If it is too hot it will lose its shine and become matt.
189. fancypants
January 26th, 2010 6:08 am
Wow!!! I never knew you could melt fondant in the microwave…what a great way to make fantastic looking cupcakes!!!
Thanks Louise.
190. fancypants
January 26th, 2010 6:13 am
I just realized that I could possibly use this poured fondant idea as a covering for my cakepops. Hmmm…I’ll let you know how they turn out…thanks for getting the creative juices flowing.
191. Louise
January 27th, 2010 11:07 pm
fancypants: Try and see here: http://www.cakejournal.com/archives/cake-bites They are not on a stick but I think that it could work out for cakepops too.
192. fancypants
January 28th, 2010 7:05 am
Louise,
Thank you so much! Your cake bites turned out beautifully! I have to try them out now…hopefully tomorrow.
Thanks again.
193. Louise
January 28th, 2010 2:10 pm
fancypants: Cant wait!
194. poppypixie
February 9th, 2010 4:52 pm
This is a great tutorial, I’m going to use this icing technique for my sister’s baby shower – how much rolled fondant/sugarpaste would I need? I’m making about 20 cupcakes.
195. Anonymous
February 18th, 2010 9:08 pm
Hi Louise, first of all thank you for your awesome tutorials!!! and for some readon I find myself coming to your site very often
I’ve read through this whole thread and couldn’t find anything about freezing cupcakes. I am doing a babyshower for my daughter and I’m making cookies, cupcakes, all the food etc. Sooo, I want to bake ahead of time so, the question is: can I freeze the cupcakes before I apply fondant and decorations? would that be a good idea? I just know I will be running out of time if I do everything 2 days before.
Ok thank you again!!
196. Rosie
February 18th, 2010 9:18 pm
Hi Louise, I posted a question earlier but I think it didn’t go throug…
First of all thank you for your awesome site!!! and the questions is can I freeze ‘undecorated’ cupcakes? before I apply the fondant or decorations?
Thank you again!!
197. Louise
February 19th, 2010 1:15 am
poppypixie: since it always thicken a little when melted I mould use about 18 oz.
Anonymous/Rosie?: You can freeze the cupcakes, the only problem may be that when thawing the paper case can loosen from cupcake itself. Cookies are better for freezing.
198. Anonymous
February 19th, 2010 8:32 am
Thank you Louise, and apologize for the double post I’m still learning to post in your site (blushing)…sorry but I didn’t input my name in the first question so the anonymous is me too. Like I said, I have a big babyshower for my daughter so, I’m going to risk it and freeze the cupcakes. I will report later to let you know, ok?
Thank you again Louise I LOVE your site and i’m here everyday! not only are you very talented but so nice and kind.
God bless you!
199. Yan
February 19th, 2010 11:32 am
Hi
I need to know can wilton fondant be melt? Today i tried to melt it using the normal cooking type and it burn and turn black. I am not sure if that is the way. I dont ve microwave. Only baking oven. Can advise me on tat pls…
200. Mirtha
February 19th, 2010 9:38 pm
Hi, I tried melting the Wilton but it never worked, it turned clear and all sticky, I tried using the regular fondant to cover the cupcake but think I made it to thin because in about 4 hrs it dripped all over the cc, I used a frosting of cream cheese, butter and chocolate, what icing should I use to cover with regular fondant? thanks, Love your journal
From Tijuana, Mexico
201. Karen
February 22nd, 2010 5:55 am
hi! i just wanted to know if in your tutorial you used wilton ready made fondant? If not, what can I use? thanks! I love your journal ^_^
202. vita
February 27th, 2010 2:32 am
oh this cake is so sweet
203. Louise
February 27th, 2010 10:35 pm
Yan: I have not tried Wilton fondant. But some fondant brands are better to melt and some not. The best way to melt is oner a double boiler. If it is done in MW you need to do it very carefull and only for a few sec. at a time stirring in between.
Mirtha: Normally I would not have a frosting under the poured fondant. Just the PF, if the wilton did turn out clear it can be due to heating it too much or the fact that wilton fondant do not work for melting?
Karen: I did not use wilton in the tutorial but a brand from the UK. The best is of course to use a fondant that is meant to be used like PF. Brands like Ateco, CK and Global Sugar Art have PF products.
204. Bob
March 1st, 2010 6:45 am
Wow!. just found this site and it’s about time time too, i gotta make 300 petitfours for a gettogether and have been researching and testing like crazy……still havent found a good PF but will try the wilton quick pour next…..i did try melted white chocolate….actually it was the vanilla flavored candy chips that you melt down….worked Really well because it was way less sweet, but the coating sets harder and sometimes cracks and makes a mess when eating…
205. Almond Art
March 4th, 2010 2:49 pm
Just to clear things up, the confusion about the difference between our “White Fondant” and fondant is due to an english/american naming.
Fondant or rolled fondant is an american term for what we english know as sugarpaste.
The english meaning of fondant is the stuff you’d get on iced buns, fingers or doughnuts.
Hope that helps.
ps. Loving the site louise. =D
206. dolceanita
March 4th, 2010 8:02 pm
I just tried the poured fondant recipe…by the time the sugar was all melted it the temperature was already a little bit above 94. I was expecting to have to wait a while…I hope i am doing it right…anyway i dipped already my first few cupcakes and so far it looks great…
207. Louise
March 7th, 2010 1:00 am
Bob: Have you seen my petit fours? http://www.cakejournal.com/archives/petit-fours I was inspired by MS but I did not try her petit four glaze though.
Almond Art: Yep, it can be confusing with all the different names in the cake world. I am used to sugarpaste and flowerpaste ect. But since most of my readers are from the US I try to use their naming Wished that it could be one name for all
Dolceanita: Good to hear.
208. Bob
March 13th, 2010 7:14 pm
hey louise. i did see your petit fours and they are beautiful…i tried that fondant, but found it too sweet for my taste….i ended up using a lemon chiffon cake,froze it so it would cut easier, and then used a double boiler to warm down some homemade rolled fondant, thinned it with some warm heavy cream, and a little water..i also added a touch of almond extract….anyways, worked out really well, wasn’t as shiny…but a nice clean canvas to decorate on……next i move on to buttercream….can’t wait to try your recipe!!
209. Karen
March 14th, 2010 8:01 pm
Hi I left a comment before about the kinds of fondant you can use to melt and you gave me a list of fondants that can be used to make into PF. You said Ateco, CK, and Global Sugar Art. I went to Ateco’s website and I was just wondering…could I just order any fondant from there? Or is this something specific I should be looking for? And I went to Global Sugar Art’s website and I just wanted to know if I could use this: http://www.globalsugarart.com/product.php?id=19924 as PF? You can also e-mail me. Thank you so much! You are a big help!
210. Louise
March 16th, 2010 12:12 am
Bob: Great to hear that what you did worked out for you
Karen: The best to use is this it comes in 1 and 2 pounds http://www.globalsugarart.com/product.php?id=23284&name=Poured%20Fondant%20Icing%20Mix%20-1%20Pound%20Bag%20by%20GSA
They also have a instruction sheet: http://www.globalsugarart.com/instruction_sheets/2009_06_26_F36USLLY_Summer%20Fun%20Cupcakes.htm
211. Lauren
March 20th, 2010 10:43 pm
Where can you get cake boxes? I’ve never heard of them before. How long can you store them in these boxes before the cupcakes stop tasting fresh?
212. Louise
March 22nd, 2010 12:00 am
Lauren: You can get them at many cake decorating stores: http://www.globalsugarart.com/cat.php?cid=872&s=&name=Cake%20Boards,%20Boxes,%20Doiles,%20Foil%20&%20Ruffle/Cake%20Boxes
The reason to store them in this type of box is because the poured fondant can start to melt if you store it in a air thight box. I alway prefere the cupcake fresh, but if you brush the cupcakes with sugar syrup beside the brush with abricot jam they can be stored for 2-3 max. Fresh is best
213. Karen
March 31st, 2010 6:58 pm
I’m having the worse problem with the dry fondant mix. I’ve been practicing with the mix and some cupcakes for 2 weeks now and I don’t know what I’m doing wrong. So, I’ve gone by the instructions and it never comes out fully white just clear. so when I dip the cupcakes it’s not a solid color instead you can see the cupcake right through the PF. Is it because I don’t have anything underneath ’cause I didn’t put buttercream or that apricot jam (I wasn’t sure if that would give the cupcake a different flavor?) before I dipped the cupcakes. Please help!!
Thanks!!
214. Louise
March 31st, 2010 9:24 pm
Karen: What brand are you using? The dry mix that I have (from the UK)is first mixed with a little water. It is important that you dont add all the water that the recipe says (I once did that and it was too thin afterwards). It should be mixed into a ball of “dough”. The “fondant dough” should be placed in a double boiler and then slowly melted. If it is stil too thick, thin it with a little sugar syrup at a time until you reach the right consistency. Thick but pourable.
If your fondant icing is too transparent it may have been too thin/too much water added.
215. amanda
April 9th, 2010 5:43 pm
amazing, im gonna try it next weekend
216. sgpmum
April 14th, 2010 5:50 am
I tried out this out last nite using your dome cupcake technique and melting the homemade MMF that I had in my fridge. Thanks for sharing your tips. I probably have to practise some more with the MMF to get the right consistency for dipping, but I’m happy with the results for now as a first timer.
217. Louise
April 17th, 2010 9:55 pm
sgpmum: it takes a lot of practice to get the dipping/consistency right. I always have a few failures when I make them.
218. Louella
April 23rd, 2010 6:03 am
this is an awesome site you have! and you are one of the most generous bakers and cake decorators online. thank you so much for sharing your tested recipes, techniques, and ideas. i’m officially a fan now. love your decorations!
219. Margarida
April 23rd, 2010 5:21 pm
just started trying out cake decorations and your site is an inspiration and a learning support! Thank you!
I have a question regarding the cupcake coverage process: when should I mix in the color? Before melting the fondant or after?
220. Louise
April 26th, 2010 10:33 pm
Margarida: Its best to do it when it melted. Warm fondant takes more color, so add only very little.
221. Patricia mendez
May 1st, 2010 1:52 am
Thank you Thank you for this simple recipe! I was searching for a fondant to decorate one of my adult novelty cakes and I was really stressed out about it.
So simple! Thanks again!
So happy I found your website yay!
222. Jackie
May 7th, 2010 11:13 pm
Hi Louise!! your cupcakes are soo beautifull. I just love them and I can’t wait to try to used the poured fondant. I live in the US so what brand of fondant would you recomment I use? I saw the fondant on Almondart.com but since they are located in the UK it might take a while to receive it by mail. Any other fondant Brands that you have tried? Or links to buy it?
223. Jackie
May 7th, 2010 11:18 pm
I also have another question.. can I use box cake mix sold in stores for the cupcakes? Do you think they will still be domed?
224. Dahlia
May 9th, 2010 11:14 am
I tried for the first time and it worked. Thanks CakeJournal.
225. Louise
May 13th, 2010 11:00 pm
Jackie: Im not a box cake mix expert. I have often seen box mix turning out with a nice dome. You should try either CK or Global Sugar Art dry poured fondant mix. http://www.globalsugarart.com/product.php?id=23284&name=Poured%20Fondant%20Icing%20Mix%20-1%20Pound%20Bag%20by%20GSA
226. flower-hannah
May 24th, 2010 11:43 am
hi i had a question, iam from holland and allot of things u use we dont have it here so it makes it diffecult fore me to make sum things like wat is corn sirup and how can i make easy icing fore decorating cookies i hope someone can help me thanks xxx
227. Louise
May 24th, 2010 8:37 pm
flower-hannah: you can use glucose syrup instead of corn syrup. Maybe you can find it from some of these online shops?
http://www.taartendecoratie.nl/index.php?osCsid=542a5f0b77817adc8ed1ba2bb22ab385
http://www.deleukstetaartenshop.nl/
You can find a tutorial for royal icing here: http://www.cakejournal.com/archives/how-to-make-royal-icing
228. Brianne
June 4th, 2010 4:42 pm
What could be used in replacement of apricot jam? I am deathly allergic to apricots
229. Louise
June 6th, 2010 12:06 am
Brianne: It can work aswell without the jam.
230. Catherine Maine
June 19th, 2010 6:58 pm
Love this recipe
THANX
231. Seramina
June 19th, 2010 7:01 pm
I tried this method last week and it tastes delicious! Thanks for the recipe.
232. Sarah
July 20th, 2010 1:05 pm
Hi Louise, I love your cakes!
I was wondering if you have any tips for me? I am trying to make flat cupcakes so when I pour on my fondant it is flat and level with the top of the cupcake case. I have found that when I do this, sometimes the icing is so heavy that it pushes the case away and they look rubbish! Also, if you have any tips for measuring out the mix into the case so I get a level cake with a little room for the icing on top?
Please help! Thanks!
233. Renee
August 22nd, 2010 7:29 pm
Hello Louise!! I love your site! I have a question about using fondant disk’s to decorate cupcakes instead of the dipped version.
I read your tutorial about applying the buttercream first. My question is this; is it possible to use the apricot jam and then apply the disk? I have to make a huge amount of cupcakes for my sons sweet 16 party , and as I live in Switzerland , we have rather small fridges , so I am not able to store them overnight.
Or , would you suggest I use another method.
Thank you in advance for your reply.
Best Regards and once again thank you sooo much!
Renee
234. Renee
August 26th, 2010 11:01 am
OOps left something out! Is it ok to leave out the buttercream frosting underneath? Hence the comment about not having enough space to store them in the fridge overnight.
Once again thank you for this fantastic and informative site!