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Poured Fondant Icing

Tricky to learn, but makes fantastic cake topping for cup cakes and petit fours.


fondant2-1/2 cups sugar 


1/2 cup water 


1/4 cup glucose syrup

Use a Sugar Thermometer

 

 

 

 

Instructions:

In a heavy saucepan, heat the sugar, water and syrup and boil to 114°C.

Pour (very carefully – it’s VERY hot) into the food processor or food mixer fitted with the steel blade or K hook. Insert the Sugar Thermometer into the syrup. Let the syrup cool undisturbed 60°C - about 30 minutes. Remove the thermometer.

Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste.

Be careful to watch it all the time as it can turn solid in the blink of an eye.

 

To decorate cakes

Place cooled cakes onto a cooling rack with baking parchment underneath to catch the drips.

Gently pour the fondant from a spoon.

The mix will cool quickly and I found that it was an idea to sit the bowl in a pan of water to keep it warm.

 

When thoroughly cooled, store sealed at room temperature for 24 hours. Warm it up to use again next time.

 

 

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