How to make poured fondant icing
This is a tutorial on how to make poured fondant icing. Since I have used a danish recipe have I found another one at the ochef website. This poured fondant is not 100% white like the thing that you can buy from your cake decorating supplier, but it do not make any difference when adding color.
This is what I use:
Click here for the recipe from CHEF
Sugar
Water
Glycose syrup
Casserole
Candy-thermometer
Heavy-duty mixer with paddle attachment
2 plastic bags
A spoon
Step 1:
In a casserole add sugar, glycose syrup and water. Put in the candy-thermometer so that you can monitor the temperature.
Step 2:
Give the sugar mixture a quick stir and heat it up to the “soft-ball” stage (238°F; 114°C). The mixture needs to be heated as fast as possible, to prevent the sugar from turning brown, so dont be affraid to put the cooking plate on max. When it reaches the needed temperature you remove it from the heat.
Step 3:
Carefully pour the “sugar syrup” into the mixing bowl. Let it cool until it reaches 140°F (60°C).
Step 4:
When the “sugar syrup” has reached 140°F (60°C) start the mixer and let it beat in a slow/medium speed. DO NOT LEAVE IT UNATTENDED.
Step 5:
When the “sugar syrup” is turned into a thick “dough” it is done. It should look like on the picture.
Step 6:
Get the fondant out of the mixing bowl and double wrap it in plastic bags. Let it rest for 24 hours, in a dry and cool place, and it is ready for use.
IMPORTANT NOTE: Remember to pay close attention when you beat the “sugar syrup”. When it gets thick and creamy it can harden in no time and your paddle attachment could “freeze” into the mixture and you could end up with a broken mixer.
But as long as you only beat on slow/medium and stop to check once in a while it should be fine. Remember to be carefull when handling the hot “sugar syrup”
You can read more on how to cover cupcakes with poured fondant here.
Happy Caking!
Louise
1. Anonymous
August 17th, 2007 1:39 pm
Du er genial til de arbejdsbeskrivelser, så jeg vil ønske jeg var genial til engelsk
Vil du kort en dag oversætte for mig… ja jeg ved godt jeg er lidt tung.. men jeg er i tvivl ang hvilke sukker og hvad det sirup hedder herhjemme og hvor det kan købes
Knus fra Kageklovn.
2. jcann
August 20th, 2007 12:53 pm
Hi, Louise! As usual, you give back to so many people, thanks for the reciepe and photos! And as usual your cupcakes are beautiful!
3. cupcaketastic
August 21st, 2007 2:49 am
Thanks for this recipe, I have been trying to figure out how I was going to make this.
4. Louise
August 23rd, 2007 9:06 am
Thank you I only hope that people can use my tips.
I have tried to store the fondant in the refrigerator after the “resting” part and it seems fine. It can be a bit sticky if you store it in the kitchen cupboard. Especially when the air humidity is rather high. So put it in the fridge.
5. Serene
October 19th, 2007 7:58 am
Hi Louise.. i noticed that you used an apricot glaze to glaze the cupcake before dipping the cupcakes in the fondant.. is there a reason why this needs to be done? I’m a newbie at frosting and was wondering whether i could do without the glaze and dip the cupcake into the fondant directly?
In addition, i noted that baking 911′s recipe for poured fondant appears to be more liquid whereas yours looks thicker.. is it because of the difference in the amount of sugar to water proportion or is it due to the amount of corn syrup added? Cos i actually like the consistency of your fondant…
6. Louise
October 19th, 2007 9:14 am
Hi Serene,
I use the abricot glaze to seal the moisture. If the cupcakes are a bit sticky on the surface you dont need to use glaze.
When I heat my fondant, I always add some water to thin it down as You get the best results with a thin fondant. Otherwise the coating will get too thick and uneven on the cupcake, cake or peti fours. It takes a few trys to find the right feeling in when dipping cupcakes. And it shows instant if the fondant is too thick. But I must not be burning hot either. You need to reheat a lot as the fondant quickly “harden” in the bowl.
I think you are right on the baking 911 recipe. But then again with a thin fondant you can always coat twice.
Louise
7. Anonymous
November 4th, 2007 3:06 pm
I have tried to make this twice and both times, it set up hard as a rock just sitting out on my kitchen stove before I could even get it to the refrigerator. Any advice on what I might be doing wrong?
8. Louise
November 5th, 2007 11:02 am
Could you please tell me at what stage/step it becomes hard??
It should not make at difference if it gets hard as it should become soft and liquid again when heating it.
9. SheR.
December 11th, 2007 4:08 pm
I never thought Fondant can be made so easily! I should throw away all those books that told me fondant can only be commercially made! Thanks¨!
10. Louise
March 23rd, 2008 2:53 pm
Remember that this recipe is for poured fondant icing wich is different to the regular rolled fondant icing.
11. josh
April 1st, 2008 12:11 am
hi louise, question about poured fondant and rolled fondant what is the difference? does it mean i can’t roll this recipe out and cover the cake?
thanks!!
josh
12. Louise
April 1st, 2008 1:14 pm
Hi Josh,
Poured fondant is a liquid icing that is often used on petit fours, cupcake and fondant fancies http://www.cakejournal.com/?p=42. You can’t roll out poured fondant icing. Rolled fondant is a paste “dough” that you can roll out thinly with a rolling pin. it is used to cover cakes with http://www.cakejournal.com/?p=40. You can also use a marshmallow fondant (MMF) to cover cakes with http://www.cakejournal.com/?p=111
Louise
13. comfort
April 4th, 2008 4:47 pm
hi louise, i like your recipe on fondant. please can i use butter in place of shortening for rolled fondant made from gelatin, glucose and glycerin.
14. Louise
April 4th, 2008 9:08 pm
I would not do that. Try and see if you can find some white coco fat instead. If you cant find that either. Then there is the rolled fondant with glucose sugar (corn syrup), icing sugar and egg whites.
15. Udita
April 10th, 2008 3:02 am
Hi Louise,
I’m very new to baking and haven’t done any kind of icing in past but I really love to try new recipes and your blog and cakes made me so desperate to try cakes with different icing. Now my problem is, I don’t have any of the equipments for icing. So for a quick start,is there any way I can measure the tempreture of can you tell me for how long I should heat the mixture? Because I don’t think I should buy any of the accessoris without initial few trials. And as we are vegan can you suggest me some eggless cake recipes to try. As per my persaption the fondant icing is suitable for vegans. Please guide.
I love your blog and your yummy and cute cakes. I wish I could make some and its not gonna be a big disaster!!.Thanks.
16. Louise
April 12th, 2008 8:45 pm
Udita: If you dont have a candy-thermometer then you can do the “soft ball” test while the sugar is cooking. Have a glass of cold water take a spoon with some of the hot sugar mixture pour it into the water if it can be rolled into a soft ball then its ready. Try after 5-10 min or so.
There are two nice books with eggless cakes: http://astore.amazon.com/cakejoucom-20/detail/0312206356/105-5589915-5512415
http://astore.amazon.com/cakejoucom-20/detail/9171493875/105-5589915-5512415
And then just by searching on google: http://www.ochef.com/218.htm
17. Susan
April 13th, 2008 7:19 pm
Hi Louis, I’m new to poured fondant, what are the portions use of sugar, water, glycose syrup. Thank you so much for your willingness to share your wonderful techniques.
18. Louise
April 13th, 2008 8:30 pm
Susan: if you click on the “chef” link in the post you will get a recipe and the portions aswell.
19. sam
April 14th, 2008 8:47 am
thankyou so much for sharing your wonderful cakes and recipes with us. im interested in baking and cake decoration and slowly buying the equipment needed. your blog has helped me so much, and i hope to soon be able to decorate a cake for my daughters birthday. you have really inspired me.
20. samara
April 14th, 2008 10:21 am
I was just wondering if glycose and glycerine are the same thing if not can glycerine be used instead of glycose?
21. Louise
April 14th, 2008 10:59 am
samara: No glucose and glycerine are not the same thing. Glucose is a clear thick non-flavour other than it taste sweet sugar syrup. Glycerine is often used brushed over eg. fruit cakes to seal in the moisture of the cake.
If you cant find glucose then maybe you can find light corn syrup instead?? It may not make the fondant icing completely white but it can be used. Some cake suppliers sell glucose syrup. Where are you located??
22. Louise
April 14th, 2008 11:04 am
sam: I am only happy to help my fellow cake friends:-)
23. samara
April 15th, 2008 4:34 am
Thankyou so much im located in adelaide australia. I will try look around for the two as it doesnt matter if its not exactly white as i am intending to colour the icing anyway.
24. Louise
April 16th, 2008 10:42 am
samara: If you can get some Pettinice (RTR fondant) Then use that with this recipe:
http://www.ecook.co.nz/index.php/ps_pagename/recipedetail/pi_recipeid/2227
By using this method: http://www.cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant/
This is by far the most smoothe way to make PF.
25. Udita
April 22nd, 2008 6:17 am
Thanks Louise!
Have looked at eggless recipes and will try it soon. Also thanks for the tip to check the sugur mix.
26. Lindsey
April 29th, 2008 4:49 am
Louise I don’t have a heavy duty mixer can I use a hand held one? Do you have to wait 24 hrs before using the poured fondant?
Thanks
27. Louise
April 30th, 2008 10:01 pm
Lindsey: You can also use a foodprocessor if you have one. I guess that you can use a hand held just note that it do take some time before the liquid turns creamy.
You should be able to use it the same day. its just me who like to let the stuff rest;-)
28. icing
May 9th, 2008 1:40 pm
hi! i would really like to try this, but you have not given any measurement for the sugar, water and glycose syrup..reply pls.
thankx
29. Louise
May 9th, 2008 8:15 pm
icing: The “chef” link in the post give you the measurements http://www.ochef.com/744.htm
30. Snickle
May 12th, 2008 2:01 am
Hi, i love your blogs!
I was just wondering, is it possible to make it without a candy thermometer?
And would it be possible to use a wisk or hand held mixer instead of a Heavy-Duty Mixer?
31. Snickle
May 12th, 2008 2:02 am
Sorry, only just read through the comment list about the handheld mixer part.
32. Fabbys
May 14th, 2008 3:52 am
Hello Louise
The recipe is perfect, but you might say the quantities to me. I am going to do it and want to know it not to commit mistakes.
regards from Mexico
33. Louise
May 14th, 2008 9:40 am
Fabbys: The recipe is in the post (CHEF)
34. Fabbys
May 16th, 2008 7:25 pm
Thank you so much!!!
35. samirah
May 31st, 2008 2:32 pm
Hi louise.
Thank you so much for all the information you give us.
I just have one question about the poured fondant.
In the tutorial about “how to cover with poured fondant” you say you use white fondant which you melt with other ingredients as listed.
My question is, is it this fondant that you use or regular rolled fondant or marshmallow fondant.
Thanking you in advance.
kind regards
36. Anonymous
May 31st, 2008 5:24 pm
Hi Louise,
Love your site! You are a great help!! I have decided to try making fondant for the first time. However, I am located in the middle east and cant seem to find any glucose. Are there any substitutes for glucose in rolled fondant? If not, is there a home-made recipe for it?
37. Louise
June 1st, 2008 10:41 pm
samirah: The fondant I use on cupcakes is a ready made one called “white fondant” from almondArt.com it is made of water, sugar & glucose. I then melt this fondant and stir in some water if it is too thick.
the recipe above is for a home-made poured fondant. It will not get 100% white, more opague in color. I have not have any good results with MMF but some ready made rolled fondant can work and then you just carefully melt it and thin with water if needed. Some fondant brands are better than others. I like the RegalIce best.
Anonymous: Most cake decorating shops online also sells liquid glucose I dont have a recipe for it.
38. karen
June 12th, 2008 1:12 am
I was just wondering if you can use the poured fondant on cake instead of cupcakes and if so how do you do so. I am making a cake for my daughters birthday and was wanting to use you icing.
39. Kat
June 12th, 2008 1:27 am
I’m a new comer to your site and I love it already! I am doing a wedding cake for friends of mine. I am wondering can I add melted chocolate to the poured fondant recipe? And at what stage should I do it? Thanks!
40. Louise
June 14th, 2008 11:30 pm
Karen: I dont think that I would use PF on cakes. It is best a smaller cakes like cupcakes, fondant fancies & petit four. Use a glaze instead of PF.
Kat: I have not head/read about if you can add melted chocolate to the PF so I cant come with a good answer on that sorry. I think you will get a better result if you used a chocolate glaze.
41. Jen
June 17th, 2008 5:22 am
I absolutely love your pages! I’ve always wanted to try all these things, but found them so intimidating. How far in advance can you make the poured foundant? Will it keep over a period of time? And once it’s on the cupcakes, how long will it hold before the cupcakes start to harden and get icky? Thanks for posting all this great information!
42. dawlat
June 22nd, 2008 10:37 am
is there any substitute to corn syrup in making the rolled icing? i’ m living in switzerland and can’ t find it anywhere ,looked on the net and it seems it’ s not used in europe..
43. Louise
June 22nd, 2008 12:36 pm
Jen: Personally would I not store scratch made poured fondant for longer than a month and we all now that a freshly made cupcake is better that one made days before. It also depends on what type of cake you are using some keeps better than others and if you will soak the cupcakes with sugar syrup.
dawlat: Corn syrup is mostly commen in America but you can use glucose syrup and that can be bought on the net. Note this post is about poured fondant and not rolled icing.
44. Jane
July 1st, 2008 7:26 pm
Hi Louise.
Thank you very much for sharing all these tips with us. You are great!
I too have one question. I was thinking if it’s possible to fill cupcakes before I pour fondant over them. Thanks again.
45. Louise
July 2nd, 2008 8:57 am
Hi Jane: I have not tried it with a filled cupcake. I always did them up side down but if you pour the PF over then you could do it.
46. Machelle
July 9th, 2008 2:52 pm
Louise is it possible to flavor poured fondant? Is it wise to use a flavored oil or an extract?
47. Louise
July 12th, 2008 10:44 pm
Machelle: You can flavor the PF if you like and I would use extracts or liquer.
48. Grace Lemaster
July 13th, 2008 5:01 am
Please could I have the poured fondant recipe you were using previous to CHEF. It worked so much better for me. Love the blog…my husband is crazy about your molding skills!
49. Louise
July 13th, 2008 11:04 pm
Grace Lemaster: The only one I have made/used is the CHEF one and then I have used some store bought. But I did have a link to another one from baking 911 could it be the one that you are thinking of?? http://www.baking911.com/decorating/cakes_fondant.htm
Send my thank you to your husband:-)
50. Shirin
August 21st, 2008 6:12 pm
Dear Louise,
On the chef website where the quantities of the fondant are stated, it suggests corn syrup instead of glucose syrup – but being in UK and not America I obviously want to use glucose syrup, I don’t know why but I have a feeling corn syrup is runnier so would I use the same quantity of glucose syrup as a substitute for corn syrup, and if not, what ratio needs to be used?
Also, this quantity in the chefs recipe page – how many cupcakes / petis fours is this for, to bake a cake for petis fours what dimensions of a cake tin would be needed?
Thanks so much for this beautiful site – I love these beautiful cakes!
Thank you
Shirin
51. Louise
August 22nd, 2008 11:56 pm
Shirin: I would use the same amount of glucose syrup as cornsyrup. I would think around 12 cupcakes.
A 8″ square or larger depending on how many and how small you want your petit fours to be.
52. Shirin
August 25th, 2008 2:48 pm
Hi Louise,
Thanks so much for this, can’t wait to make it.
By the way I noticed that you are from Denmark, – I am interested in Denmark and I know a little Danish as I have lots of Danish friends in London!
Mange tak!
Shirin
53. Louise
August 30th, 2008 11:03 pm
Shirin: Ohh so you are from London then??? London is my fave city I try to visit twice a year.
54. Kristin
September 3rd, 2008 8:50 pm
Hi Louise! I was wondering if you could clarify this recipe for me, as I’m new to poured fondant! Do I need to use powdered/confectioner’s sugar or just regular granulated sugar? Thanks!
55. Louise
September 4th, 2008 1:12 pm
Kristin: I use granulated sugar:-)
56. Kristin
September 6th, 2008 1:37 am
Thanks Louise! I did try using the granulated sugar but it froze up after only a few seconds in the mixer. I’m glad you recommended watching it carefully! I think I followed directions as close as possible and don’t know what I did wrong. It froze in between steps 4 and 5 and never got creamy. It went from the hot sugar syrup to frozen white chunks in less than 20 seconds. Help!
57. yana
September 8th, 2008 5:15 am
hi,i am from Australia,our cup is 250ml,is the receipe an American one?as the cup would be 240ml.thanks for your help
58. Louise
September 9th, 2008 9:21 pm
Kristin: hmmm that happend to me the first time. What i did then was to add some sugar syrup to the mixture it did not leave all the chunks but it got a bit more creamy and then i poured it to a sieve to get the small chunks out. Maybe try next time only beat it on slow because it can go very fast.
Yana: ohh love the flowers you make:-) yes it is american so like you said it would be 240ml.
59. yana
September 12th, 2008 10:40 pm
hi Louise,i am not the Yana your thinking of,i found your site through browsing flickr and think your fantastic!!thankyou for answering my question and for all the great things you post,your tutorials are the best.
60. Louise
September 23rd, 2008 9:24 pm
yana. sorry for the mistake,-)
61. carm
September 26th, 2008 5:32 am
when do you add the color to the icing?
62. Louise
September 26th, 2008 11:16 pm
carm: Yes just add any color when it is melted.
63. dhanya
October 20th, 2008 5:45 pm
Hai Louisa,
For the poured fondant is it regular sugar or powdered sugar?
Thanks
dhanya
64. Neia
October 20th, 2008 7:09 pm
Hi, thanks for sharing this recipe, just one quick question
Can I use a substitute instead of Corn Syrup or Glycose?
65. Louise
October 20th, 2008 10:02 pm
dhanya: regular sugar…
Neia: Im not 100% sure about that question. But I cant see what could be used as a substitute. You can get glucose at most cake supply stores.
66. Giulietta
October 30th, 2008 6:02 pm
Louise, can i use glucose powder instead of glucose syrup.
thanks
67. david
October 31st, 2008 3:18 pm
Hi Louise, I do not have glycose syrup where I live. Can I substitute corn syrup instead? The same amount.
Thank you,
David
68. Louise
November 11th, 2008 12:06 pm
Giulietta: No I dont think that it would work. If you can get glucose syrup then try use light corn syrup or try and look at online cake stores many of them have glucose syrup.
David: the original recipe from chef says to use corn syrup. I just cant get hold of it so thats why I use glucose syrup.
69. sandra
December 9th, 2008 2:54 am
Hi Louise,
Wonderful stuff! I’m a newcomer to your site but love your stuff.
Would love to give poured fondant a go but it seems like you generally need a perfectly formed dome to have that gloriously smooth effect. Does it work if the tops are already cracked?
What recipe for vanilla cupcakes would you use for this?
Thanks!
Sandra
70. Louise
December 26th, 2008 10:49 pm
Sandra: well small minor cracks are ok. Because when you brush with the abricot jam it fill out the cracks and when you dip it dont show that much.
I like to use the recipe from Joy of baking http://www.joyofbaking.com/VanillaCupcakes.html
71. Fanny
January 6th, 2009 1:19 am
Hi Louise, Happy New Year!
Just wondering if I could coat a pound cake / big cake with pour fondant. Tks
72. Louise
January 7th, 2009 12:35 pm
Fanny: You could, only I think it needs to be very liquid to get it all smooth and even. Maybe a glaze icing would be better??
73. Stone
January 18th, 2009 9:28 pm
wonderful post))
74. Olga
January 20th, 2009 11:45 am
Whee I can to find posts on this topic?
75. Louise
January 20th, 2009 12:05 pm
Olga: here,
http://www.cakejournal.com/archives/poured-fondant-icing
http://www.cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant
76. Carol
February 17th, 2009 5:24 pm
Hi Louise,
Thank you for your website. I just discovered it, and it is great.
I have some questions about poured fondant – it has been one of my challenges, but your technique gives me hope:
First, are glycose and glucose the same thing….AND are glycose, glucose and light corn syrup all okay to use for poured fondant? I think I saw light corn syrup at the grocery store. Why is regular corn syrup not as good?
Secondly, my question is about the time it takes to beat the fondant…….
I thought I should beat it until it was hard and then start kneading, but it sounds like I can stop beating just before it becomes rock hard and not knead it— is that right? (That would be easier for sure.)
Last question……….. I’m thinking about starting a cookie bouquet business. I would really appreciate your feeling on using poured fondant as the base coat for decorated sugar cookies in a business? (effects of heat, transporting, shelf life, cracking). If not poured fondant – could you offer another suggestion?
Thank you so much,
Carol
77. Sara Attwood
February 17th, 2009 9:37 pm
Hiya Louise… your icing is simply amazing how do you get you buttercream so fluffy and sitting so perfect i have tried all kinds of piping bags and it never comes out like that ??
Thanks
Sara x
78. Louise
February 20th, 2009 11:59 pm
Carol: I would say that glycose and glucose are the same. You can use light corn syrup if you cant get glucose syrup.
I guess regular corn syrup is more dark than the light one? and you want your poured fondant to be as white as possible.
Remember that poured fondant and rolled fondant is not the same thing. This one here is to be sticky and is melted so that you can pour it over cupcakes ect.
I would not use poured fondant on cookies it would only turn out messy. Use rolled fondant or a nice royal icing/glaze that dries up. For the heat, transporting & shelf life. Always store cookies decorated/undecorated in a airthight box in a “cool” area. I have not tried to ship cookies so you will have to find answer for that another place. maybe try the cookie forum at CakeCentral? I think that cookies are best within a week. 2 is ok but no more for me.
Sara Attwood: This is not buttercream but a poured fondant.
79. Paulina
March 5th, 2009 5:32 pm
I have never made fondant before and I don’t have a high powered mixer like the one shown. TO start should I just experiment with the store bought? Does it even taste good?
By the way I love your website, it’s very inspirational!
80. Louise
March 5th, 2009 8:22 pm
Paulina: Well if it is poured fondant wich you dip or pour over your cupcakes or fondant fancies then you can make it with a food processor as well.
But if you are looking for a rolled type of fondant then you can try making the marshmallow fondant on the site. Most rolled fondant recepies can be made without a high powered mixer. You can do it by hand. Some also just melt their store bought fondant to make poured fondant.
81. Jamy
March 10th, 2009 9:11 pm
do you dip the cup cakes immediately after mixing or do you need to wait until the recipe has been in the refrigerator for 24 hours?
Thanks for this recipe! i’m going to use it to ice cupcakes for my roommates bridal shower!
82. Louise
March 12th, 2009 2:53 pm
Jamy: The recipe says to wait, but I dont think that it would matter if it was used right away.
83. Sara
May 21st, 2009 2:16 pm
After I made the rolled fondant in the food processor, like it says on chef. It’s thick; not pourable for petit fours. Am i supposed to reheat it before using it? Is it okay to add water at that time? If I can reheat it, to what temperature?
84. Louise
May 21st, 2009 10:34 pm
Sara: Yes you have to reheat it to make it nice for dipping cupcakes init. You can thin with water, just becareful that you dont add too much water. Sugar syrup works too.
It should be warm to the touch but not boiling.
85. Sara
May 22nd, 2009 12:24 am
What is sugar syrup; and how is it made? I’m sorry to sound daft, but this is the 1st time I’m making petit fours–and they’re for someone else so I’m really trying to get them right.
86. Louise
May 30th, 2009 10:39 pm
Sara: Sugar syrup is sugar and water boiled into a thick syrup:http://coffeetea.about.com/library/recipes/blrec_sugarsyrup.htm
87. Sara B
June 3rd, 2009 8:20 pm
Hi Louise.
I just found your site today and love it!
I am making a birthday cake for my sons first birthday. It will be a two teired cake and i was wondering how to go about covering a cake with pour fondant?
Thanks so much.
Sara
88. Louise
June 4th, 2009 11:36 pm
Sara B: Let me say it short: Dont do it! You will not get a good result. Better go and use buttercream or rolled fondant or mmf to cover your cake with.
Poured fondant works best for smaller cakes like cupcakes, petit fours and buns.
89. Rita J.
June 29th, 2009 1:27 am
I don’t see any measurements for your recipe. Am I missing something? Thanks.
90. Louise
June 30th, 2009 1:33 am
Rita J: You will get the recipe when you click on the link “CHEF”
91. jue
July 8th, 2009 5:36 am
Nice stuffs, love it. I love baking and I’m learning quite a bit from you…many thanks. I shall give this poured fondant a go…my first attempt was an utter mess. Keep it going.
92. Alyssa
July 22nd, 2009 8:33 am
Louise-great cupcakes. Two Qestions for you:
1. Is it necessary to let the fondant set for 24 hrs before use?
2. What is the best way to actually apply to cupcake?
93. Louise
July 25th, 2009 12:26 am
Alyssa: Two answers back for you
1. Well I guess not, I think the main thing is because of the amount of air bubbles, there will be eliminated by resting untill the next day.
2. by dipping the cupcake upside down into the PF.
94. Ximena
July 28th, 2009 8:49 pm
Louise:
My PF became solid in the bowl of my food processor while waiting to cool down to 140°F. I had to use a knife to force the sugar mass out of the bowl. Do you know why this happened?
95. Cupcake Girl
August 4th, 2009 5:38 pm
Dear Louise,
I love how your cupcake looks like, it has a rounded top surface. However, my cupcake top is always flat. What did I do wrong? When it’s freshly baked, the top is a little rounded, but will flatten out after it cools down. Thank you.
96. Louise
August 9th, 2009 8:53 pm
Ximena: My only guess is that you have boiled the sugar syrup to hard ball stage? I have not tried that problem while the sugar syrup cooling down but I have tried it beating the sugar syrup.
Cupcake Girl: I use the vanilla cupcake recipe from http://www.joyofbaking.com
97. Jodi
September 2nd, 2009 2:02 am
Hi Louise,
I just tried to make a poured fondant and it turned into a hard rock as soon as I poured it into the food processer. It took me about 45 minutes at a temperature of 4 to get up to the right temperature did I cook it too slow and too long?
Any help would be appreciated.
Thank you!!
98. anne marie
September 6th, 2009 12:09 am
hi louise
as a complete novice to baking your website has truly been very helpful and informative. my question is that i have made the poured fondant and have left it to beging the 24 hour wait, is the mix meant to be rock hard, my mix is quiet soft like a thick royal icing should i be worried
thank you for your help
99. Louise
September 6th, 2009 10:21 pm
Jodi:I think that you have cooked it too long. Boiling sugar to the right temp. I cant really remember for how long I cooked mine but im sure that it wasn’t 45 mins. Did it get white before it got hard? if it was white then what you can do is to pour over some boiling water and let it “sit” for a few mins. then remove the water this should help soften the PF mix.
anne marie: No it wont go hard, some place it in the refrigerator over night and this is ok. Also it depends on your weather temp. Mine started melting when I had used it on cupcakes because it was raining all day.
100. Bridget
October 22nd, 2009 3:05 pm
Louise, you win the Nobel Patience Prize! Thanks for your wonderful website
I’m glad to know I can make this recipe in my mixer b/c I wasn’t fond of pouring that hot mixture into my food processor (with the plastic bowl)–although I’ve read that it won’t hurt it.
101. Havah
February 2nd, 2010 12:52 am
I’m allergic to corn, so Glycose syrup and Corn syrup are out. Do you have any recommendations for a fondant recipe without these ingredients? Thank you!
102. Louise
February 7th, 2010 11:53 pm
Bridget: Thank you.
Havah: No, sorry I dont think so. That ingredient appear in most fondant recipes.
103. Ashley
February 28th, 2010 2:40 am
Hi, I am very VERY new to cake decorating, and I’m only 14. But I have been experimenting with different cake coverings (fondant, buttercream, royal, ganache, and now poured). I found a recipe for poured fondant that only consisted of 3 cups of confectionary sugar, 1/4 of water, 1 tb of light corn syrup, and flavoring. I made it and it came out sticky and completely un pourable. When i added more water to it, it got hard and cracked.
Next time, I’m tihnking I will try this recipe. But after I make it, and let is sit for 24 hours, what do I do? Just put it in the microwave until its liquidy? Please, any help is appreciated.
104. Louise
March 1st, 2010 9:39 am
Ashley: The best way is to melt it over a double boiler. If it gets to hot when heated in the microwave it can be difficult to work with. So a double boiler is the best.
105. Yasmin
April 15th, 2010 2:10 am
Hi Louise, I have only just come across your blog, and am so impressed with the beautiful decorating you do. I am a keen about cake baking and decorating, but although my cakes/cupcakes turn out well, I lose points on decorating. I can never get it neat..
I was wondering if the dipping technique you have used for poured fondant can also be used for frosting chocolate cupcakes with ganache? If so, is there any particular ganache recipe you would recommend for this process? thanks Yasmin.
106. Louise
April 17th, 2010 9:57 pm
Yasmin. I think that it would be better to make a very liquid ganache and then spread it with an offset spatular instead. Use 50/50 chocolate & cream
107. Holly wilkinson
April 22nd, 2010 9:37 pm
your cakes r amazing, thanks 4 posting them on here especially wiv the photos xx
108. Gabby
May 26th, 2010 5:59 am
I was wondering what kind of candy thermometer you use? This will be my first time purchasing one, and I want to make sure the temperature is right since this will also be my first time making the poured fondant. Thanks!
109. Monique
June 4th, 2010 2:49 am
Hi Louise. Your website is gorgeous! Quesion about this icing: can I use my paddle attachment that is white and covered in some sort of resin as opposed to a steel paddle attachment like you have in your photos? Thank you!
110. Louise
June 5th, 2010 11:30 pm
Gabby: I dont remember the brand. But I would really like this kind of candy thermometer: http://www.preparedpantry.com/deluxe-candy-thermometer.aspx
Monique: I dont know really. If you want to be on the safe site try and contact the manufactor of your kitchenmixer.