frosting
Quick Pour Fondant Icing
Poured fondant icing is perfect for making petit fours and covering cakes, cookies and pastries with a dazzling silky finish. It's also a perfect pouring icing for those ever popular drip cakes ie: think halloween.
TIP: Fondant should not be made until you you are ready to use it; be sure the simple syrup is cooled and petits fours are cut before making the fondant.
TIP: I use this Icing for my Gingerbread Cake Petite Fours, 1st I covered the cake lightly with buttercream icing, then cut into small 2" squares.
6 cups sifted confectioners' sugar (about 1 1/2 pounds)
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon no-color almond extract
Food Coloring*
DIRECTIONS
1. Have your prepared desserts displayed ready for fondant icing.
Example: Petite Fours cut and frosted, Chocolate Cherry Cookies etc..., on a baker's rack so extra frosting can drip thru
2. Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F.
Remove from heat; stir in extract and icing color.
3. Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
4. Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.
For more suggestions: visit WILTON
TIP: Fondant should not be made until you you are ready to use it; be sure the simple syrup is cooled and petits fours are cut before making the fondant.
TIP: I use this Icing for my Gingerbread Cake Petite Fours, 1st I covered the cake lightly with buttercream icing, then cut into small 2" squares.
MAKES: 2 1/2 CUPS Pourable Icing
Covering evenly is easy using a cut disposable decorating bag. for a drizzle effect x3. place a fork tinge thru the bottom and tape back squarely after holes are punched thru.DIRECTIONS
1. Have your prepared desserts displayed ready for fondant icing.
Example: Petite Fours cut and frosted, Chocolate Cherry Cookies etc..., on a baker's rack so extra frosting can drip thru
2. Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F.
Remove from heat; stir in extract and icing color.
3. Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
4. Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.
For more suggestions: visit WILTON
Copyright 2001-2025 LoriAnn.
