QUICK POUR FONDANT ICING
This is a great fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.
Provided by MARCIAMOLINA
Categories Desserts Frostings and Icings Fondant Recipes
Time 25m
Yield 20
Number Of Ingredients 4
Steps:
- In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
- To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. 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 the refrigerator for about four weeks. Reheat over a double boiler just until pourable.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 39 g, Sodium 1.8 mg, Sugar 37.4 g
CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
POURED CHOCOLATE FONDANT
Use this thick icing to decorate our Fruitcake Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Whisk together sugar and cocoa in a medium saucepan. Whisk in 1/2 cup water and corn syrup; place over low heat and cook, stirring occasionally, until warm to the touch, about 4 minutes. Stir in chocolate until melted and smooth, about 1 minute more. Add additional warm water as needed to keep proper consistency, and rewarm as needed in a microwave or over a double boiler.
QUICK POUR FONDANT ICING
Make and share this Quick Pour Fondant Icing recipe from Food.com.
Provided by Can Burn Water
Categories Dessert
Time 35m
Yield 2 1/2 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
- Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.
- Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
- Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.
Nutrition Facts : Calories 2937.4, Fat 0.1, Sodium 42.5, Carbohydrate 752.7, Sugar 716.5
WHITE CHOCOLATE POURED FONDANT / POURABLE FONDANT
Make and share this White Chocolate Poured Fondant / Pourable Fondant recipe from Food.com.
Provided by gailanng
Categories Sweet
Time 5m
Yield 2 cups approximately
Number Of Ingredients 6
Steps:
- In a saucepan set over low heat, or in the microwave (30 second intervals), melt the white coating or chocolate, stirring until smooth.
- Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.
- Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with and pours smoothly, at about 100°F.
Nutrition Facts : Calories 1060.3, Fat 0.1, Sodium 32.3, Carbohydrate 272.4, Sugar 246.4
QUICK POUR CHOCOLATE FONDANT
This is a great Chocolate Fondant recipe. Pour over the top of cakes or petits fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.
Provided by MARCIAMOLINA
Categories Fondant
Time 1h
Yield 16
Number Of Ingredients 5
Steps:
- In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.n
Nutrition Facts : Calories 217.3 calories, Carbohydrate 50.4 g, Fat 2.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 3.3 mg, Sugar 46.8 g
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