How to make Poured Fondant

 Poured Fondant

Hello guys I've been absent for some time but I'm back now. With my teacher's supervision I learnt how to make a Poured Fondant. It was a new experience for me and of course my first attempt. I had to bake a simple vanilla cake before pouring the fondant onto it, it wasn’t so perfect but there is always room for improvement.

Instructions

6 cups Icing Sugar (sifted)

2 tbsp light corn syrup

1 tsp Almond Extract

1 oz icing coloring

1/2 cup water

Method

1. Cover your cake lightly with butter cream and let it set for at least 15 mins in the refrigerator.

2. Using a 1 ½-inch round or square cookie cutter and cut out individual cakes and place them on a cooling rack over a clean baking tray.

3. To prepare the pouring fondant, sift the icing sugar in a large metal bowl and have a pot with an inch of barely simmering water. In a separate bowl, whisk the hot water, corn syrup and glycerin and add this to the icing sugar, stirring until fluid, place the mixture over the pot with water do not allow the fondant mixture to boil. Remove it from the heat and stir in almond extract and icing color. You will want to whisk the fondant in the bowl often to keep it from setting.

4. Pour the mixture over your cake; cake slices that will be covered completely should be place bottom side up and pour icing to cover the tops and drip over the sides. Touch up any bare spots with a spatula and let set.

 

Enjoy!!!