Quick Pour Fondant Icing
- 6 cups confectioners’ sugar, sifted (1 1/2 lbs.)
- 1/2 cup water (4 ounces)
- 2 tablespoons light corn syrup
- 1 teaspoon Wilton Almond Extract
- Wilton Icing Colors, optional
Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.
Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don’t allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.
Makes 2 1/2 cups. 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.