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Poured Fondant Icing Recipe

This is an easy to make runny icing thats good for dipping small cakes,cake pops or pouring over larger cakes. Cakes should be covered in a thinned apricot glaze* or buttercream for better look, keeps the fondant from soaking into the cake.
* apricot preserves microwaved for a few seconds works well for the glaze.


6 cups powdered/confectioners sugar
( dry fondant works well too)
1/2 cup water
2 Tablespoons light corn syrup
1 teaspoon clear flavoring (vanilla or almond)
icing color as desired

Makes 2 1/2 cups, can be doubled


Place sugar in saucepan. Combine water and corn syrup to sugar in pan and stir on low heat. Don't allow the temperature to exceed 100 degrees F. Icing will lose its gloss if the mixture gets hot. Stir until well blended and warm, remove from heat and stir in flavoring and coloring as desired. Go light on the coloring, you can always add more. This icing can be reheated and thinned with more water if needed.
Freeze small cakes so they can be speared with a dipping fork and dipped into the fondant. Tap off excess then pull off fork with two fingers and place on fork, then transfer to cooling rack. Dipping small things works better than pouring. For a larger cake, spread on glaze or thinned buttercream and let sit for 15 min. Then starting on the top in the middle, pour fondant from the center outwards.
Have a spatula handy for quick spreading and touch ups. Work fast since it does set up fast.
Let set until hardened then decorate as desired.
Do not refrigerate fondant covered cakes. Air-conditioned room temperature is best.