Comments on: How to cover cupcakes with poured fondant

By: Louise

Louise — Sun, 07 Mar 2010 00:00:15 +0000

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.

By: dolceanita

dolceanita — Thu, 04 Mar 2010 19:02:29 +0000

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…

By: Almond Art

Almond Art — Thu, 04 Mar 2010 13:49:43 +0000

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

By: Bob

Bob — Mon, 01 Mar 2010 05:45:09 +0000

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…

By: Louise

Louise — Sat, 27 Feb 2010 21:35:25 +0000

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.

By: vita

vita — Sat, 27 Feb 2010 01:32:35 +0000

oh this cake is so sweet

By: Karen

Karen — Mon, 22 Feb 2010 03:55:15 +0000

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 ^_^

By: Mirtha

Mirtha — Fri, 19 Feb 2010 19:38:31 +0000

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

By: Yan

Yan — Fri, 19 Feb 2010 09:32:44 +0000

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…

By: Anonymous

Anonymous — Fri, 19 Feb 2010 06:32:04 +0000

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!