quick pour fondant cing

quick pour fondant cing

Ingredients

  • 6 cups confectioners' sugar, sifted
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract


Directions

  1. 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.
  2. To cover cake: Frost cake smoothly with buttercream 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.

03/17/2017
quick pour fondant cing, recipe PT15M PT1H 5 455 calories

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