Cover your cakes or cupcakes with a perfectly smooth finish using Chocolate Poured Fondant. Covering evenly is easy using a cut disposable decorating bag.
- 6 cups (about 1 1/2 lbs.) sifted confectioners’ sugar
- 1/2 cup water
- 2 tablespoons light corn syrup
- 3 ounces unsweetened chocolate, melted
- 1 teaspoon no-color almond extract
Easy-Add no-color almond extractAdd to shopping list no-color almond extract
- Quick Pour Fondant Icing
About 4 cups.
Instructions: Chocolate Poured Fondant
Follow 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.
In saucepan, combine sugar, water and corn syrup; 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, cupcake, or cookie). After fondant is heated, stir in melted chocolate, then add flavoring.
To cover cake or cupcake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze. 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.
Recipe may be doubled or tripled.