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Quick Pour Fondant Icing

SUBMITTED BY: MARCIAMOLINA PHOTO BY: Estherlita Suryoputro

"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."
RECIPE RATING:
The reviewer gave this recipe 18 stars. This recipe average a 2.9 star rating.
Read Reviews (19)
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  25 Min
Original recipe yield 4 cups - enough to cover 1- 10 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 cups confectioners' sugar, sifted
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract

DIRECTIONS

  1. In 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.
  2. To cover cake: Frost cake smoothly with buttercream 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2003 by Aggie89
I've been using this one for years. It is easy and it tastes good. The only short coming is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2005 by MTRITT
I used dark corn syrup and raised the temperature to 110 degrees. The mixture came out... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2003 by the allrecipes staff
We have updated this recipe due to a typo in the amount of water. It has been changed from 1... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2007 by KSUMMER79
In my opinion, the key to this recipe is the temperature. I messed up a lot of cake, but I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by Brianne
This came out WONDERFUL! A little time consuming but it is worth it. I did take the advice... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2006 by SuziSweets
I tried this recipe as shown and it didn't coat the cake well. Then I used a suggestion of a... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2003 by CLSTOCK
This one was a complete failure! I think the temp was too low, 92 F is no where near the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2007 by Shel
This was my first attempt at making petits fours and unfortunatly it did not work out so well.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2003 by HINA
this did not work for me at all! it took forever to sift the powdered sugar and then the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2006 by ZZZORBA
Wonderful recipe for glazing petit fours, wouldn't use anything else. MORE

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