Poured Fondant Icing

This type of frosting dries to a smooth satin finish, making it the perfect choice for specialty cakes like this one!

Combine all ingredients in a saucepan over low heat, and stir until smooth and frosting is warm to the touch (but not hot).

Add any coloring if desired, stirring until completely smooth.

Quickly pour over cake, it will slowly self-level but use a spatula if it’s cooling too quickly to spread the icing to fill in any gaps. Do this quickly as you don’t want any spatula marks left in the icing, it must still be warm enough to self-level after you’ve spread it. Allow to dry completely at room temperature. 

Poured Fondant Icing

Marla Hingley

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Cook Time 5 mins

Total Time 5 mins

Ingredients

  

• 1 lb icing sugar confectioners
• ¼ cup light corn syrup no substitutes
• 3 Tbsp water

Instructions

 

• In a small deep saucepan, combine all ingredients over low heat. Stirring until the mixture is smooth and warm (but not hot to the touch), about 3-5 minutes.
• Quickly pour over cake, it will slowly self-level but use an offset spatula if it's cooling too quickly to spread the icing to fill in any gaps. Do this quickly as you don't want any spatula marks left in the icing, it must still be warm enough to self-level after you've spread it.
• Allow to dry completely at room temperature.

Notes

Makes enough to pour over an 8" 2 layered cake.

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