Poured fondant is a traditional smooth glaze used for petit fours, eclairs, cakes and cookies. When using poured fondant, it must be sufficiently soft so as to pour and spread easily onto any baked goods. Learn to apply poured fondant like a professional.
Instructions
1. Refrigerate the assembled cake (layered cake with filling) for about an hour.
2. Remove the cake from the refrigerator and place it on a wire rack and brush any crumbs. Put the cookie sheet underneath the rack to catch any excess dripping.
3. Cover the cake with a thin coat of your choice of glaze and wait until the glaze hardens a bit. You need to applying a glaze of either fruit jam or buttercreme icing, thinned with a small amount of hot water, on top of the cake and under the fondant.
4. Place the prepared fondant in a pan and heat if needed. Be sure that the fondant has attained a pouring consistency, about the consistency of syrup.
5. Pour the fondant onto the center of the cake with a spoon and use a spatula to spread the fondant to the edges of the cake. Smooth the fondant evenly on the sides. For two coats of fondant, refrigerate the cake before applying a second coat.
6. Lift the cake off the rack with a spatula and place it on a plate. Allow the cake to set for 2 hours or refrigerate the cake if it has filling.
7. Glaze cookies, cupcakes and doughnuts with poured fondant in the similar manner or just dip the tops into the poured fondant to coat them.
Tags: cake with, poured fondant, poured fondant, refrigerate cake