Quick Pour Fondant
A recipe for making pourable fondant to drizzle over cakes coated with buttercream frosting.
Ingredients
confectioners' sugar (sifted)
6 cups
water
1/2 cup
light corn syrup
2 tablespoons
Almond Extract
1 teaspoon
Wilton Icing Colors
optional
Instructions
1
Step 1
Cakes should be covered with apricot glaze or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.
2
Step 2
After you pour the fondant and you are sure the cake is completely covered use a scraper to quickly clean any excess from the bottom of the cardboard. Do this as fast as you can as this stuff hardens quickly.
3
Step 3
Your other option is to wait for it to harden and then chip away any excess. A pizza cutter can work well for cleaning up excess quick pour fondant from the bottom of a cake.
