Comments on: How to make poured fondant icing http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing How to make beautiful cakes, sweet cupcakes and delicious cookies Tue, 16 Mar 2010 20:58:03 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Louise http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-3#comment-23162 Louise Mon, 01 Mar 2010 08:39:21 +0000 http://www.cakejournal.com/?p=59#comment-23162 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. 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.

]]> By: Ashley http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-3#comment-23139 Ashley Sun, 28 Feb 2010 01:40:18 +0000 http://www.cakejournal.com/?p=59#comment-23139 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. 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.

]]> By: Louise http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-3#comment-21864 Louise Sun, 07 Feb 2010 21:53:52 +0000 http://www.cakejournal.com/?p=59#comment-21864 Bridget: Thank you. Havah: No, sorry I dont think so. That ingredient appear in most fondant recipes. Bridget: Thank you.

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

]]> By: Havah http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-3#comment-21582 Havah Mon, 01 Feb 2010 22:52:01 +0000 http://www.cakejournal.com/?p=59#comment-21582 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! 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!

]]> By: Bridget http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-2#comment-16798 Bridget Thu, 22 Oct 2009 13:05:29 +0000 http://www.cakejournal.com/?p=59#comment-16798 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. 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.

]]> By: Louise http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-2#comment-14803 Louise Sun, 06 Sep 2009 20:21:22 +0000 http://www.cakejournal.com/?p=59#comment-14803 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. 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.

]]> By: anne marie http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-2#comment-14772 anne marie Sat, 05 Sep 2009 22:09:37 +0000 http://www.cakejournal.com/?p=59#comment-14772 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 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

]]> By: Jodi http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-2#comment-14664 Jodi Wed, 02 Sep 2009 00:02:58 +0000 http://www.cakejournal.com/?p=59#comment-14664 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!! 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!!

]]> By: Louise http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-2#comment-13805 Louise Sun, 09 Aug 2009 18:53:04 +0000 http://www.cakejournal.com/?p=59#comment-13805 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 www.joyofbaking.com 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

]]> By: Cupcake Girl http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/comment-page-2#comment-13673 Cupcake Girl Tue, 04 Aug 2009 15:38:38 +0000 http://www.cakejournal.com/?p=59#comment-13673 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. 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.

]]>