These poured fondant cupcakes are made by Patricia Lisi. She has used the poured fondant icing tutorial together with the how to cover a cupcake with poured fondant tutorial.
This was Patricias first time so I think that the result is amazing 
Happy Caking
Louise
October 19th, 2008 at 9:30 pm
Very pretty… :o)
I must try to make them sometime.
October 19th, 2008 at 10:27 pm
These are beautiful. The fondant looks super smooth, and the flowers are so pretty. I’ll have to give this a try. Great job!
October 20th, 2008 at 12:33 am
Thanks for this post. I have been curious about the poured stuff:-)
October 20th, 2008 at 2:53 pm
Beautiful…… I love this site too. I’m just learning to work with fondant and all those stuffs and I love it!
Your cupcakes came out more than wonderful!
October 20th, 2008 at 4:46 pm
Is it possible to have the receipe as my cup cakes are never domed!
Great cakes, very pretty!
October 20th, 2008 at 4:53 pm
what beautiful cakes, will try my self when brave enough
October 20th, 2008 at 4:55 pm
They are stunning… and I would certainly be proud if this was my first attempt!
October 20th, 2008 at 6:15 pm
congratulations.your fondants seem wonderful,I hope one day i can learn how to do them this well!At the moment Im learning.
Best wishes.
October 20th, 2008 at 7:42 pm
I’ve always been rather frightened by fondant. But, it’s so entirely mesmerizing. Thanks for the beautiful post! Please stop by anytime & check out my (non-fondant) delights.
Isn’t dessert divine?!
October 20th, 2008 at 8:38 pm
Very nice. I need to learn this. They look great. Are you sure it was the first time? It couldn’t had turned out any better. Good for you Patricia Lisi.
October 20th, 2008 at 10:09 pm
Thank you all for the sweet comments. I am sure Patricia is very happy. I will try ask her what recipe she used for the cupcakes.
October 20th, 2008 at 10:30 pm
Hi there! WOW! I can’t believe all of your sweet comments! I followed the Food Processor Poured Fondant recipe from The Cake Bible. I made up some simple syrup to thin the re-heated fondant to proper consistency. Also, I didn’t let the re-heated fondant go above 105 degrees or it can lose its sheen. I had to put the heat on and off and keep it stirred or it starts to crust on top. I may try something electric to keep water hot and do a double boiler method. Actually if you are fast enough it may not be an issue. You do have to make the fondant recipe up at least 24 hours ahead and then re-heat what you need. It seems intimidating but really it’s not.
I was not actually that thrilled with the actual cake. It was a white cake recipe that I used and I thought it was a tad dry. Fresh out of the oven I didn’t think so. Maybe I can post the recipe and Louise can suggest how to make it more moist? I used an apple corer and put some white chocolate mousse (white choc. inst. pudding and pastry cream) inside. I heard others say that they didn’t have good results with a filler/bismark tip.
I followed Louise’s tutorials in how to actually do the dipping, etc. And also used her suggestion of the brushed on jam first and then let it dry. Of course her pictures were pure inspiration.
Let me know if I should post the cake recipe anyway… Patricia from Sunny CA
October 20th, 2008 at 11:03 pm
they really came out beautiful also love the royal icing flowers
October 20th, 2008 at 11:16 pm
These are adorable. ALMOST too cute to eat. I am curious about something and hopefully you can let me know the answer. I have never eaten fondant of any kind, rolled or poured. When covering a cake, is the rolled kind easy to cut through and what is the taste like when combined with the buttercream crumb coat, the cake and filling? Is it sweet like a royal icing? Thank you and I love your site.
October 21st, 2008 at 2:20 am
wow, beautiful and delicate, congratulations you both, louise and Patricia one for teaching us and the other for practice it,
Hugs from Venezuela, South America
October 21st, 2008 at 11:12 am
I am looking for some idea and stumble upon your posting
decide to wish you Thanks. Eugene
October 21st, 2008 at 1:01 pm
so cute!
October 21st, 2008 at 2:02 pm
Well done! I can’t wait to try it!
October 21st, 2008 at 7:43 pm
Patricia: Thank you…..
Shaaron: any kind of icing is sweet of tasting. Mostly because its often is made with icing sugar. I dont think that the rolled fondant or MMF is hard to cut in.
Now some rolled fondant brands taste better than others but most of the times I experience that people just peel the fondant off the cake.
With the IMBC under the fondant it taste really nice.
Marielba, Eugene & Cakebreak: Thank you all
October 21st, 2008 at 11:06 pm
These are too cute, Congrats!!!!
October 22nd, 2008 at 5:08 am
How very, very pretty! Can’t wait to try this out!
October 24th, 2008 at 10:08 pm
These are so lovely. I wish I could eat one, and also have a sculpture for my house!
November 5th, 2008 at 2:29 am
Your cupcakes & website are absolutley stunning.
Do you have a cupcake recipe you can share with us? Ive tried a few vanilla ones that have turned out very dry.
Do you bake from scratch or use cake mix?
November 11th, 2008 at 12:33 pm
Serena: Thank you.
I use many different vanilla cupcakes and not all are good. I like the one from Crabapple bakery though thats really nice and moist.
Im a bake from scratch girl
November 30th, 2008 at 1:35 pm
I made the poured fondant cupcakes with MMF and they were beautiful, although rather sticky even after resting for 5 hours. Should I make them the day in advance?
Thanks for all your inspiration…
December 1st, 2008 at 11:42 pm
Tamara: I have not tried with MMF. But it is important that you dont keep your poured fondant cupcakes in a air thight box. Then it will get sticky.
A cardboard box is the best.