More 4 Photos

Quick Pour Fondant Icing Recipe

Recipe by: MARCIAMOLINA

"This is a great fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled."

Directions
Ingredients
Nutrition

Directions

Prep5 m
Cook10 m
Ready In25 m

1In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
2To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
3Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.

Footnotes

Editor's Note:
For best results, cakes or petits fours should be covered with a thin layer of seedless jam, almond paste, or a perfectly smooth layer of frosting before covering it with the fondant. The fondant will give the cake a smooth, glossy surface.
Cook's Note:
For Chocolate Poured Fondant: follow recipe as directed, but increase water by 2 tablespoons. After fondant is heated, stir in 3 ounces of melted unsweetened or bittersweet chocolate, then add flavoring.

Ingredients