How To Make Poured Fondant From Rolled Fondant
Fondant is a sugary paste used for decorating cupcakes, cakes, biscuits, cake pops, donuts and virtually any bakery product or dessert that can be supplemented with sugar. We are used to working with it in its solid form, but did you know that there is also a liquid fondant? The difference between the two lies in the end result, because the solid fondant leaves a matte finish while the liquid or poured fondant, after hardening, has a shiny and smooth finish. If you want to know how to make poured fondant from rolled fondant easily at home, read this OneHowTo article and find out how.
The easiest way to prepare the poured fondant is from a solid base. To do this, take some white rolled fondant, put it into a microwave-safe bowl and heat it for a few seconds to soften it. You have to heat it until it is almost liquid but not quite melted.
Next, add a tablespoon of hot water and stir until you have a liquid cream. It is better if you add the water slowly to avoid it becoming too watery, but you can always add more water if needed. You should allow it to cool and add more fondant if you need it to thicken. We are using about 1 pound of rolled fondant, but you may need to add a little more water if it has dried out. Just be careful not too add too much, so do it in small increments.
Now, add a tablespoon of corn syrup - this will give it a little taste. If you do not like corn syrup you can use another flavor. The advantage of the corn is that it is colorless and will not alter the tone of the poured fondant. And if you do not have any syrup, do not worry, you can make your liquid fondant with just solid fondant and water, the result will be just as nice.
Now you have the option of mixing one teaspoon of glucose with some water and incorporating it into the mix. This is not a mandatory step, it will simply provide a little more elasticity and shine to the mass. If necessary, add an extra teaspoon of hot water. When you have the dough ready, you can add one or two drops of food coloring and let it sit a bit to cool down. Then, you can decorate your desserts.
And if what you want is to prepare your poured fondant from scratch, you will need 500 g (17.6 oz) of common sugar, 140 ml of water, 350 ml of corn syrup. Add all the ingredients into a saucepan and heat them until dissolved but without reaching the boil. If you have a thermometer, the ideal temperature to be reached is 115 °C (239 °F). Stir it to mix it well.
When the ingredients are dissolved, pass the mixture into a container suitable for a high edge whisk or electric beater and let it cool slightly. Later, whisk on a medium-low speed. It's better if you have an electric beater. You must beat until thick. When it is ready, put the cream in a transparent plastic bag, close it well and let it sit at room temperature for a whole day in a place free of moisture.
After the rest period you can heat it in the microwave for a few seconds and decorate your desserts. To decorate it is very simple, you can place the poured fondant in a bowl and wet the muffins for example, or set the cupcakes on a tray and with a spoon or pastry bag pour the fondant on top. If you're not going to use it immediately, make sure you keep your fondant moist.
If you want to read similar articles to How To Make Poured Fondant From Rolled Fondant, we recommend you visit our Recipes category.