Chocolate Poured Fondant Icing

Poured Fondant Icing dries to a shiny. smooth finish on your cake.

Yield

4 cups, enough to cover a 10" x 4" high cake

Ingredients

6 cups sifted confectioners’ (powdered) sugar
1/2 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 teaspoon almond extract
3 ounces unsweetened chocolate
icing colors (optional)

Directions

Combine water and corn syrup. Place in saucepan with confectioners’ sugar. Stir until mixed thoroughly. Continue to stir over low heat until heated to 92°F. The mixture should be thin enough to be poured on the cake, but thick enough so it will not run off the cake. Stir in 3 ounces of melted, unsweetened chocolate. Stir almond extract and add icing colors.

Ice cake smoothly with crusting buttercream icing. Let cake sit for 15 minutes until icing crusts, or cover with apricot glaze. Place cake on cooling rack with a cookie sheet beneath the cooling rack to catch the excess poured fondant. Pour the fondant over the iced cake, flowing from the center of the iced cake and moving out in a circular motion. The sides can be touched up with a spatula.

Storage

Use immediately. The remaining fondant can be stored in a tightly covered container, in the refrigerator for weeks. Reheat the poured fondant icing to use again.

Additional Information

Prior to applying fondant, the cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.

Click here for a full listing of icing recipes on this site.

| | | | |