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.

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
10 mins
total:
25 mins
Servings:
20
Yield:
4 cups - enough to cover 1- 10 inch cake
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

For best results, cakes or petits fours should be covered with a thin layer of seedless jam, almond paste, or a perfectly smooth layer of frosting before covering it with the fondant. The fondant will give the cake a smooth, glossy surface.

Cook's Note:

For Chocolate Poured Fondant: follow recipe as directed, but increase water by 2 tablespoons. After fondant is heated, stir in 3 ounces of melted unsweetened or bittersweet chocolate, then add flavoring.

Nutrition Facts

153 calories; proteing; carbohydrates 39g 13% DV; fatg; cholesterolmg; sodium 1.8mg. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2003
We have updated this recipe due to a typo in the amount of water. It has been changed from 1 cup to 1/2 cup. Read More
(355)

Most helpful critical review

Rating: 2 stars
06/04/2007
This was my first attempt at making petits fours and unfortunatly it did not work out so well. I followed this recipe almost exact with the exception of increasing the temp. as one review suggested. The icing was very transparent and did not cover my cakes evenly:o( Still on the search for the perfect pourable icing. Read More
(30)
30 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
06/04/2003
We have updated this recipe due to a typo in the amount of water. It has been changed from 1 cup to 1/2 cup. Read More
(355)
Rating: 5 stars
01/04/2005
I used dark corn syrup and raised the temperature to 110 degrees. The mixture came out perfect and absolutely opaque. I poured it over a sour cream pound bundt cake and the result was a hit. This one is definitely a keeper. Read More
(254)
Rating: 4 stars
12/06/2003
I've been using this one for years. It is easy and it tastes good. The only short coming is that it is a very translucent icing even with coloring added. That's the only reason I keep searching for a recipe that is more opaque (and is still easy!). Icing tip: dip cake-frosting knife into icing to start (this will keep cake from slipping off) place cake on knife hold over sauce pan spoon icing over cake slide cake off onto wire rack with table knife. It's easy to coat the sides with this method. You get crumbs in the icing but most of these slide off as you ladle. Read More
(238)
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Rating: 4 stars
11/30/2007
In my opinion, the key to this recipe is the temperature. I messed up a lot of cake, but I learned to start with all ingredients room temp. Mix everything together, then put it on the stove. Slowly slowly slowly let it warm. If it gets too hot, it will produce transparent icing. Read More
(175)
Rating: 5 stars
10/19/2007
This came out WONDERFUL! A little time consuming but it is worth it. I did take the advice of others and use dark corn syrup rather than light, and I heated until 110 degrees. The color and texture was great. This made the perfect petit fours. I will definitely use this again soon. Thanks! Read More
(70)
Rating: 2 stars
06/04/2007
This was my first attempt at making petits fours and unfortunatly it did not work out so well. I followed this recipe almost exact with the exception of increasing the temp. as one review suggested. The icing was very transparent and did not cover my cakes evenly:o( Still on the search for the perfect pourable icing. Read More
(30)
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Rating: 5 stars
01/04/2006
Wonderful recipe for glazing petit fours wouldn't use anything else. Read More
(28)
Rating: 4 stars
04/19/2010
Recipe works great. the procedure needs to be changed. I had stunning results but I had to adjust the way I prepared the fondant. Heat the water syrup and flavor to 110 or 125. Put liquid in Mixing bowl and slowly add the sugar you may need more or less depending on the humidity. If the fondant starts to get too cool it will thicken. Have a water bath on the stove or crock pot to warm the cooling fondant. Any of the spills drips can be reheated this way too. Just scrape it back into a heat safe bowl and place over the water bath until you have the consistency you want. For more flavor and color add a little "kool-aid" powder before adding powdered sugar to heated liquid. Read More
(26)
Rating: 5 stars
04/27/2010
This recipe worked really well for me. I read some of the reviews that said they had a hard time coloring it and since we needed it BLACK I subbed out a full ounce of the water for black food coloring. It was probably a touch of overkill but it was black as night. I made it twice and learned that the fondant doesn't change consistency very much when it gets to the appropriate temperature. It just takes less drying time the longer and hotter it is cooked. The first batch I heated until it boiled and had to cool to an appropriate temperature and it hardened almost on contact. The second batch I cooked about 15 degrees higher than the recipe stated and it stayed tacky longer. It was much easier to smooth and a lot less stressful. Read More
(17)