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Chocolate Poured Fondant Zoom

Chocolate Poured Fondant Recipe


Cover your cakes or cupcakes with a perfectly smooth finish using Chocolate Poured Fondant. Covering evenly is easy using a cut disposable decorating bag.
Makes: About 4 cups.
Skill Level: None

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Step 1

Follow Quick Pour Fondant Icing recipe, but increase amount of water by 1 ounce. After fondant is heated, stir in 3 ounces of melted, unsweetened chocolate, then add flavoring.

Step 2

In saucepan, combine sugar, water and corn syrup; stir over low heat until well-mixed and heated to 92°F (thin enough to be poured, but thick enough so it won't run off the cake, cupcake, or cookie). After fondant is heated, stir in melted chocolate, then add flavoring.

Step 3

To cover cake or cupcake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze. Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.

Step 4

Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.

Step 5

Recipe may be doubled or tripled.

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sifted confectioners' sugar

6 cups (about 1 1/2 lbs.) sifted confectioners' sugar

water

1/2 cup water

light corn syrup

2 tablespoons light corn syrup

unsweetened chocolate,

3 ounces unsweetened chocolate, (melted)

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Chocolate Poured Fondant is rated 4.333333333333333 out of 5 by 6.
Rated 4 out of 5 by from I'm usually not fond of fondant. Although it looks amazing, the flavor is just not as good as a buttercream or whipped cream frosting. But I needed to make a cake with a nice finish and stumbled upon this recipe. The cake came out beautiful and the flavor is very good. I think the 1 teaspoon of Almond Extract is too strong so the next time I make it, I will either cut down on the amount of Almond Extract or try it with Vanilla Extract instead. A couple of weeks after I made the cake, I reheated the leftover fondant and used it to ice some sugar cookies for a work pot luck. Everyone loved them. This is a pretty easy recipe to make and use. even a beginner like me was able to make the cake look fantastic
Date published: 2011-05-16
Rated 4 out of 5 by from This was fun to use. The almond extract was a little strong. The next time I will probably use 3/4 tsp to start. It was fairly easy to work with. I may put the cake on a smaller cake pan between the cake board and cookie sheet to make it easier to cut away the excess fondant. It looked great though.
Date published: 2010-11-30
Rated 5 out of 5 by from fantastic finish,I used it for cupcakes,first I put a thin layer of buttercream and let it set.Then I dipped the cupcake top on the warm fondant and the look and taste was amazing! Great for all levels!
Date published: 2011-01-05
Rated 5 out of 5 by from Easy to prepare, looks great and tastes wonderful! I will be using this receipe again!
Date published: 2010-12-03
Rated 5 out of 5 by from I love it! And it looks pretty too!
Date published: 2011-01-15
Rated 3 out of 5 by from Wow. Sounds, and tastes well.
Date published: 2013-08-16
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