Quick Pour Fondant Icing Food

QUICK POUR FONDANT ICING

Steps:

• Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
• Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.
• Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
• Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.

EASY POURED FONDANT ICING RECIPE

Steps:

• Place confectioners' sugar, water, and corn syrup in a small saucepan and stir until well mixed. Set over low heat and stir until dissolved. Don't let the temperature exceed 100 F on a candy thermometer. If glaze doesn't look opaque enough, add more confectioners' sugar.
• Pour warm fondant over item to be glazed (which has been set on a cooling rack over a sheet pan), tiling the item until all sides have been coated.
• Scrape any fondant that has dripped onto the sheet pan. Rewarm, strain and save to be used again.

WHITE CHOCOLATE POURED FONDANT / POURABLE FONDANT

Steps:

• In a saucepan set over low heat, or in the microwave (30 second intervals), melt the white coating or chocolate, stirring until smooth.
• Sift the confectioners' or glazing sugar 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.
• Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with and pours smoothly, at about 100°F.