Self Taught Decorators Club

Comment by Linda Wolff on November 14, 2011 at 8:11am

 

Ruby, tell me what the heck I'm doing wrong when I pour for my small cakes. They never seem to come out very smooth, and have runs on the sides. Is it just too thick? I follow the recipe....

Comment by RUBY JOHNSON on November 14, 2011 at 8:25am

Hi Linda. sounds like it might be too thick. Try thinning it out a lil, even if you have to do a second coat.

Comment by RUBY JOHNSON on November 14, 2011 at 8:26am

Make sure you use a wire rack to let it drip off, let dry. Use a spatula to lift them off.

Comment by Patricia Sweetland on November 14, 2011 at 8:40am

Ruby or anyone do you have a recipe for pour icing..?

Comment by Daisy Brown on November 14, 2011 at 8:40am

Ruby how would you thin the poured fondant? Also for those who don't know....How do you make it?

Comment by Linda Wolff on November 14, 2011 at 8:52am

Here is the one that I have used, but since I have issues with it being too thick, I would check and see what Ruby's recipe is first.

Ingredients

• 6 cups confectioners' sugar, sifted
• 1/2 cup water
• 2 tablespoons light corn syrup
• 1 teaspoon almond extract

Directions

1. In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
2. To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.

Comment by Patricia Sweetland on November 14, 2011 at 8:56am

Linda thank you so much..

 

Comment by RUBY JOHNSON on November 14, 2011 at 9:04am

Well guys. In Culinary school, we only used 10X or called powderd sugar and water, with flavoring. You can also use milk. Start out using a small amount of milk or water to your sugar, add flavoring such as lemon, or almond, what ever you like. Stir until you get a smooth consistency, with no lumps. Use your spoon to look at the consistency by pouring it into the bowl. Hope that helps. You might have to do two coats, depending on how thick it pours. But it works for me. Let me know how it goes for you. Linda, the corn syrup makes it too sweet, but gives it a gloss. So, it depends on you. It dries where you can decorate it, dust, whatever.

Comment by RUBY JOHNSON on November 14, 2011 at 9:07am

I forgot to add, you can also color the glaze with your gel colorings. Add your liquid a lil at a time til you get the consistency you want.

Comment by Linda Wolff on November 14, 2011 at 9:10am

Ruby, do you heat it at all? Maybe that is why mine gets too hard.

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