Poured Fondant

Hi there everyone :)

I've just had a very specific request for a birthday cake and I'm a little scared.

Ok, now I have your attention I'll tell you my dilemma.

It's a 10" cherry Madeira cake - no problem there.
Covered in a thin layer of marzipan - I can do that.
Then a layer of what my client called 'proper fondant' not the stuff you roll out!

Once I'd got to the point of, 'oh you mean the stuff Mr Kiplings French Fancies are covered in' the reply - Yep!
I got a little nervous. I've only seen this type of covering used on small petite fours type cakes - not a 10" round.

I need to know:

Can I add it on top of marzipan?
Can I add decoration on top (rolled fondant sunflowers)?
Is this something that's completely out of the question for someone who doesn't even have a poured fondant recipe, let alone used it before lol.

Any advice would be greatly received :)

Hugs, Tracy xx

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Permalink Reply by Katy Nott on August 8, 2012 at 10:37am

Hi Anne,

I think you can make it too, from normal icing sugar. I remember my Mum used to add glycerine to the powder instead of lemon juice and it stayed much softer and didn't go hard like royal icing. Maybe you could add corn syrup or something like that?

Anne M said:

Oh this was certainly helpful ladies as I was just looking into poured fondant for a cake end of August. the problem being they don't like the cake very sweet with BC (my usual choice) it does get a bit sweet. In order to make it pretty and smooth I was thinking of poured fondant. Thanks for all the tips. Katy, i don't think we have fondant icing powder in Toronto, would u know of an alternative?

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Permalink Reply by Karen Blunden on August 8, 2012 at 5:50pm

Fondant Icing Sugar is just regular icing sugar with added glucose. You can buy powdered glucose from shops, I found it in the beer brewing section its called Dextrose (pure glucose) or you could use corn syrup or glucose syrup. Here is a recipe I use for petit fours.

4 1/2 cups pure icing sugar

1/4 cup glucose syrup (corn syrup)

1/2 teaspoon vanilla extract or other flavouring

1/4 water

Place icing sugar, syrup, vanilla and water in a heatproof bowl over a pan of simmering water. Stir for 5 - 10 minutes until smooth and runny. Using a metal spoon carefully pour over cake.

Hope this helps.

Katy Nott said:

Hi Anne,

I think you can make it too, from normal icing sugar. I remember my Mum used to add glycerine to the powder instead of lemon juice and it stayed much softer and didn't go hard like royal icing. Maybe you could add corn syrup or something like that?

Anne M said:

Oh this was certainly helpful ladies as I was just looking into poured fondant for a cake end of August. the problem being they don't like the cake very sweet with BC (my usual choice) it does get a bit sweet. In order to make it pretty and smooth I was thinking of poured fondant. Thanks for all the tips. Katy, i don't think we have fondant icing powder in Toronto, would u know of an alternative?

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Permalink Reply by Anne M on August 15, 2012 at 10:59am

Thank You Karen, this is very helpful.

Karen Blunden said:

Fondant Icing Sugar is just regular icing sugar with added glucose. You can buy powdered glucose from shops, I found it in the beer brewing section its called Dextrose (pure glucose) or you could use corn syrup or glucose syrup. Here is a recipe I use for petit fours.

4 1/2 cups pure icing sugar

1/4 cup glucose syrup (corn syrup)

1/2 teaspoon vanilla extract or other flavouring

1/4 water

Place icing sugar, syrup, vanilla and water in a heatproof bowl over a pan of simmering water. Stir for 5 - 10 minutes until smooth and runny. Using a metal spoon carefully pour over cake.

Hope this helps.

Katy Nott said:

Hi Anne,

I think you can make it too, from normal icing sugar. I remember my Mum used to add glycerine to the powder instead of lemon juice and it stayed much softer and didn't go hard like royal icing. Maybe you could add corn syrup or something like that?

Anne M said:

Oh this was certainly helpful ladies as I was just looking into poured fondant for a cake end of August. the problem being they don't like the cake very sweet with BC (my usual choice) it does get a bit sweet. In order to make it pretty and smooth I was thinking of poured fondant. Thanks for all the tips. Katy, i don't think we have fondant icing powder in Toronto, would u know of an alternative?