This icing is rolled out and used as a covering for a firm cake such as pound cake which has been iced lightly with buttercream to seal in moistness. A light layer of apricot glaze may also be used. Cakes covered with chocolate rolled fondant can be decorated with royal or buttercream icing decorations.
- 14 ounces Dark Cocoa Candy Melts® Candy
Easy-Add Dark Cocoa Candy Melts® CandyAdd to shopping list Dark Cocoa Candy Melts® Candy
- 1/2 cup light corn syrup
- 24 ounce package Ready-To-Use White Rolled Fondant
Easy-Add Ready-To-Use White Rolled FondantAdd to shopping list Ready-To-Use White Rolled Fondant
- Brown Icing Color (optional)
Easy-Add Brown Icing ColorAdd to shopping list Brown Icing Color
- Black Icing Color (optional)
Easy-Add Black Icing ColorAdd to shopping list Black Icing Color
About 2 pounds chocolate fondant.
Instructions: Chocolate Fondant
Melt Candy Melts® following package directions. Add corn syrup; stir to blend. Turn out mixture onto waxed paper; let stand at room temperature to dry and harden several hours. Wrap well and store at room temperature until ready to continue with recipe.
Knead small portions of candy mixture until soft and pliable. Knead softened mixture into fondant until smooth and evenly colored. If darker color is desired, knead in icing color.