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
July 1st, 2007 at 7:31 pm
AWESOME tutorial!
July 2nd, 2007 at 5:54 am
Louise, thankyou so much for this fabulous tutorial. I really appreciate your generosity!
July 2nd, 2007 at 4:17 pm
Nice explanation !
thanks !
andrea
July 2nd, 2007 at 6:28 pm
Thank you so much. I hope it can be useful.
Louise
July 3rd, 2007 at 8:18 pm
Thank you for this tutorial! You have been great explaining this and helping by answering questions. - kat
July 19th, 2007 at 4:27 am
this tutorial is great. You are the best!
July 19th, 2007 at 11:39 pm
Thank you P.M. Glad you liked it:)
August 11th, 2007 at 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
August 12th, 2007 at 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….
August 24th, 2007 at 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!
August 25th, 2007 at 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
August 27th, 2007 at 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.
August 27th, 2007 at 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:)
October 3rd, 2007 at 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!
October 3rd, 2007 at 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.
October 15th, 2007 at 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.?
October 16th, 2007 at 7:19 am
Thanks!
I have not tried to make poured fondant with MMF. But maybe it could work???
I would love to know:-)
October 20th, 2007 at 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
October 26th, 2007 at 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
October 28th, 2007 at 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
October 28th, 2007 at 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
October 28th, 2007 at 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
October 31st, 2007 at 10:37 am
Thanks Ursula!!
November 2nd, 2007 at 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.
November 3rd, 2007 at 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!
November 3rd, 2007 at 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.
November 5th, 2007 at 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!
November 5th, 2007 at 10:59 am
Ursula: I forgot to mention that I only bake my cupcakes at 160C.
1 rack below center.
Louise
January 18th, 2008 at 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!
January 18th, 2008 at 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.
January 30th, 2008 at 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
January 31st, 2008 at 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?
February 20th, 2008 at 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
March 3rd, 2008 at 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.
March 5th, 2008 at 10:35 am
Thank you cupcakeit for your recipe.
Louise
March 19th, 2008 at 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!
March 21st, 2008 at 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!
March 23rd, 2008 at 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.
March 23rd, 2008 at 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.
March 26th, 2008 at 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)
April 2nd, 2008 at 7:12 pm
Looks lovely, thank for the tutorial! I´ll definitly give it a try!
April 4th, 2008 at 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
April 4th, 2008 at 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
April 4th, 2008 at 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
April 4th, 2008 at 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.
April 4th, 2008 at 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.
April 8th, 2008 at 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 !
April 12th, 2008 at 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.
April 14th, 2008 at 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
April 14th, 2008 at 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.
April 16th, 2008 at 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!!
April 16th, 2008 at 10:44 am
Roxanne: Well sometimes we just dont have time to read the instructions properly
Egg yellow sounds very pretty.
April 24th, 2008 at 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!!
April 26th, 2008 at 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
April 27th, 2008 at 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
April 28th, 2008 at 1:15 pm
Fabbys: I will be waiting for the results then…..
April 29th, 2008 at 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!)
April 30th, 2008 at 11:12 pm
Little Cakes: You are so welcome.
May 2nd, 2008 at 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.
May 3rd, 2008 at 9:09 pm
Hi Fran,
Glad to hear that it worked for you;-)
May 5th, 2008 at 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.
May 5th, 2008 at 1:01 am
Sorry - to clarify - A recipe with the amounts of each ingredient…..
May 6th, 2008 at 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.
May 6th, 2008 at 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
May 7th, 2008 at 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!
May 8th, 2008 at 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.
May 22nd, 2008 at 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
May 22nd, 2008 at 10:22 pm
Hugo: Nice to hear that. What kind of fondant recipe did she use??
May 22nd, 2008 at 10:59 pm
You are an inspiration to all of us!!!! Thank You!
May 23rd, 2008 at 9:00 am
Rhonda: Aww thank you so much
:-)
May 27th, 2008 at 7:26 pm
wow i love the upside down bit !
i use that for all my cakes now
June 1st, 2008 at 8:21 pm
cup-cake: well it does look great on cupcakes.
June 19th, 2008 at 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
June 22nd, 2008 at 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.
July 1st, 2008 at 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/
July 2nd, 2008 at 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.
July 9th, 2008 at 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!
July 12th, 2008 at 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.
July 16th, 2008 at 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!
July 16th, 2008 at 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!
July 17th, 2008 at 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
July 20th, 2008 at 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.
July 21st, 2008 at 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
July 21st, 2008 at 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.
August 1st, 2008 at 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
August 3rd, 2008 at 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
August 3rd, 2008 at 6:21 am
Another question, for the white fondant used in this cupcake. Is it just a regular mm fondant microwaved?
August 5th, 2008 at 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.
August 5th, 2008 at 9:43 pm
Forgot that I only microwave my fondant.
August 20th, 2008 at 6:08 am
can’t wait to try this. thank you, Dawn
August 22nd, 2008 at 11:26 pm
Dawn: I would love to know how it went.
August 23rd, 2008 at 1:44 pm
How long does the poured fondant last?
they look great btw!
August 27th, 2008 at 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.
August 30th, 2008 at 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.
September 3rd, 2008 at 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?
September 3rd, 2008 at 6:24 pm
thank you for your response
I will give it a try.
September 4th, 2008 at 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!
September 4th, 2008 at 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.
September 7th, 2008 at 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,
September 9th, 2008 at 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
September 9th, 2008 at 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.
September 10th, 2008 at 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
September 10th, 2008 at 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??
September 11th, 2008 at 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
September 11th, 2008 at 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
September 11th, 2008 at 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.
September 11th, 2008 at 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.
September 16th, 2008 at 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
September 23rd, 2008 at 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.
October 10th, 2008 at 5:21 am
Louise,
Can i use this to cover petit fours?
October 16th, 2008 at 11:59 pm
Anne: yes you can!
October 19th, 2008 at 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
October 20th, 2008 at 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.
October 22nd, 2008 at 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?
October 24th, 2008 at 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?
October 26th, 2008 at 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
November 2nd, 2008 at 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 =)
November 3rd, 2008 at 8:29 am
hi its wonderfull, plz i need to tell me how to make suger paste? than you
November 8th, 2008 at 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
November 11th, 2008 at 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