Poured Fondant

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Poured Fondant
Poured fondant is a shiny, pourable sugar icing traditionally used to cover petit fours, and also makes a lovely glaze for cakes and cupcakes. It can be applied, as the name implies, by simply pouring over a cake and letting it drip down the sides. Many small cakes, such as petit fours or cupcakes can just be dipped in the fondant.

Poured fondant is made by gently heating previously made and cured fondant, along with simple sugar syrup, until it dissolves and becomes pourable. The poured fondant can be flavored with extracts or oil flavors, and tinted any number of beautiful colors using food coloring.

This Poured Fondant recipe uses one batch of pre-made fondant, about 1¼ pounds, and is enough to cover a 9 inch cake, or 30 to 40 cupcakes.

When fondant is to be poured over cake, first apply a thin crumb coat of heated apricot jam over the top and sides of the cake, then allow the jam to dry before covering with the fondant. The crumb coat fills in any holes and makes a nice even surface to allow the fondant to spread evenly. Apricot jam is a neutral color and won’t show through the fondant. Dark cakes, such as chocolate can either be crumb coated with apricot jam or other darker fruit jams.

To cover cupcakes, I think it is easiest to hold the cupcake upside down and just dip into the fondant, lift the cupcake and allow some of the excess fondant to drip off, and then turn the cupcake upright. I don’t normally crumb coat cupcakes although a crumb coat is a good idea if the cake is very soft and crumbly.

Poured fondant makes a scrumptious thin coat of icing that can be left unadorned, or allowed to set then decorated. Either way, your cakes will be delicious.
Recipe type: Fondant
Prep time: 
Total time: 
Ingredients
Fondant:
Sugar Syrup:
  • 1 cup granulated sugar
  • ½ cup water
Optional:
  • ½ to 1 teaspoon oil flavoring or extract
  • Food coloring
Tip: If you want a pure white fondant use clear oil flavoring or extract such as clear vanilla, almond, or lemon.
Instructions
Fondant:
  1. Prepare fondant ahead of time, allowing at least 24 hours for curing.
Sugar Syrup:
  1. In a small heavy saucepan over medium heat, combine sugar and water, heat until the sugar dissolves, stirring constantly with a rubber spatula or wooden spoon. Increase the heat to medium high and bring the mixture to a full boil. Remove from heat and set aside to cool to room temperature. Tip: leftover sugar syrup can be stored in the refrigerator for several months.
  2. Place the cured fondant in top of a double boiler over hot water. Add about ¼ cup of the cooled sugar syrup. Use a wire whisk, rubber spatula, or wooden spoon to gently stir the mixture until the fondant is warmed and creamy. Stir gently to prevent air bubbles. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off, and place a stainless steel, ceramic, or glass bowl on top of the hot water; the upper pan should not touch the water.
  3. As the fondant is warming, stir in additional sugar syrup as needed, 1 tablespoon at a time, until it is a good pouring or dipping consistency. Use only enough sugar syrup to thin the fondant to a pouring consistency. It should be thin enough to pour and slowly spread by itself over the cake, but thick enough to not drip completely off the sides. Tip: To maintain a fondant that is glossy, it is important not to let the fondant overheat, the temperature should not exceed 105 to 110 degrees. Use an instant read thermometer to monitor the temperature removing the bowl away from the hot water if necessary. If the fondant becomes hotter it will lose its shine and have a matte finish.
Optional:
  1. Add flavoring and food color if desired.
Cover your caking using either the pouring method or dipping method.
Pouring:
  1. If pouring the fondant, the cake should already be crumb coated with heated jam and the crumb coat dried. Place the cake on a wire cooling rack and set the rack over a rimmed baking sheet or place wax or parchment paper under the cooling rack to catch drips.
  2. Pour the fondant over the middle of the cake, letting the fondant spread itself, or use an offset spatula and gently push the fondant to the edges and let it drip over the sides of the cake. You may need to spread the icing around the sides with the spatula.
  3. If the fondant on the cake seems too thin or too much has run off the cake, the drips can be scrapped up from the baking sheet, gently re-warmed, and then re-poured over the cake. Let the cake sit until the fondant is firm to the touch, the fondant icing sets quickly.
Or
Dipping:
  1. The easiest way to cover cupcakes is to dip them in the fondant. Hold the cupcake upside down and dip the top of the cupcake into the bowl of fondant up to the paper liner. Lift the cupcake up and continue to hold upside down for 3 to 5 seconds to allow some of the excess fondant to drip off, swipe a spatula about one inch under the cake to cut the drip off, then turn the cupcake upright and allow the drip to settle on top of the cake. Let the cupcakes sit until the fondant is firm to the touch, the fondant icing sets quickly.
  2. Gently re-stir the fondant in the bowl before each cupcake is dipped as the fondant quickly forms a crust as it sits.

Poured Fondant

Poured Fondant

Poured Fondant recipe