Food Processor Poured Fondant, recipe adapted from Rose Levy Beranbaum’s The Cake Bible. It is a shiny poured fondant that is traditionally used to pour over petits fours, but can also be used to glaze larger cakes and even added to marzipan for a more desirable texture.
I have recived a lot of questions regarding the use of poured fondant icing on cupcakes. So in this tutorial I will try to show you how to cover cupcakes with poured fondant. This is what I use: White fondant Abricot jam Hot boiled water Cupcakes (firm cupcakes works best) Pastry brush Tea spoon Heatproff… [read more...]