Chocolate Poured Fondant
Follow recipe Quick-Pour Fondant Icing recipe, but increase amount of water by 1 ounce. After fondant is heated, stir in 3 ounces of melted, unsweetened chocolate, then add flavoring.
Quick-Pour Fondant Icing
- 6 cups confectioners’ sugar, sifted
- 1/2 cup water (4 ounces)
- 2 tablespoons white corn syrup
- 1 teaspoon Wilton Almond Extract
- Icing Colors, optional
Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well-mixed and heated to 92°F, thin enough to be poured, but thick enough so it won’t run off the cake. Stir in extract and Icing Color, if desired. To cover cake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze (recipe below). Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.
YIELD: 4 cups, enough to cover a 10 in. round cake. Recipe may be doubled or tripled.
Ideal for preparing a cake for fondant or for crumb-coating cakes before icing.
- 1 cup apricot preserves
Heat preserves to boiling, strain. Brush on cake while still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less.
Covers a 10 x 4 in. cake.