Poured Fondant Icing

Recipe by Susan Reid
24 Reviews 4.8 out of 5 stars

This frosting is the traditional coating for baked goods like petits fours, small (think bite-sized) layer cakes. Poured fondant can be tinted any color you like, and makes a lovely, slightly sheer glaze over cake or cupcakes. Work with it warm, and simply pour it over whatever you're planning to frost. Excess can be remelted and strained of crumbs to use again, or poured into molds to make candies.

Prep
15 mins
Total
15 mins
Yield
2 1/4 cups, enough to cover one 8" double-layer cake or three dozen 1" petit fours
Poured Fondant Icing on Petits Fours

Instructions

Prevent your screen from going dark as you follow along.

  1. Before you begin, place your cake or cupcakes in the freezer to chill while you prepare the poured fondant. 

  2. In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth.

  3. Sift the confectioners' into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

  4. Add the melted coating to the sugar mixture, then add the vanilla and coloring. Transfer to a heat-proof liquid measuring cup. At this point, the fondant should easily pour off your spoon or spatula; if it's too thick, reheat it briefly in the microwave in 30-second bursts, and stir in 1 to 3 tablespoons (14g to 42g) additional water until it flows. The mixture is easiest to work with and pours smoothly at about 100°F.

  5. Remove the cake(s) from the freezer. Place on a wire rack on top of a rimmed baking sheet lined with parchment. Pour the fondant over the cake(s), starting in the center and working toward the edges. Encourage the fondant to drip over the sides until entirely covered. Allow the fondant to settle for about a minute, then use the parchment to transfer the excess fondant that dripped off the cake into a fine-mesh strainer placed over a heat-proof bowl. (This will help remove crumbs; see "tips," below for details on how to prevent excess crumbs.) Reheat the fondant until it's 100°F and repeat the process until the cakes are fully coated.

  6. Allow the cake(s) to set for about 45 minutes to 1 hour; the poured fondant should feel dry to the touch. Use a sharp knife or small offset spatula to carefully remove the cake(s) from the wire rack. Add any additional decoration, if desired. Transfer to a plate for serving.

Tips from our Bakers

  • Want to make fewer crumbs? Coat the sides of your petit fours in a thin layer of apricot jam before freezing. This will help hold the crumbs in place when coating with fondant.

  • To make candies from leftover fondant, pour it by the teaspoonful onto parchment-lined or lightly greased baking sheets, or into lightly greased candy molds. Allow to dry overnight, then store cool and dry for 1 week.

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