How to Pour Candy
You can't go wrong with any of these delicious coatings. Each will give cupcakes, mini cakes and other baked goods a beautiful finish — choose the look you want for your event.
How to Pour Candy is rated out of 5 by 22.
Rated 5 out of 5 by WannaBeRon from Super easy to make, Ganache gives your ordinary cake panache.... :) I often will add a mound of Chocolate Fudge Icing in the middle or to the side of the cake top and use white chocolate leaves to makes a flower by inserting the leaves into the mound of frosting. As an added treat, you might consider spinkling your cake lightly with some Liquer before pouring on the Ganache mixture. My favorite is Grand Marnier but you can use Amaretto or Chambord and top off with fresh raspberries and mint leaves for garnish. Looks GREAT everytime! Your guests will think it came from a French Patisserie.
Date published: 2010-11-30
Rated 5 out of 5 by tierragirl from I've used Wilton ready made frostings to cover mini cupcakes. Simply place frosting in microwave safe bowl. Begin with 30 seconds on high. Stir frosting and continue to microwave in 10 second increments until frosting is melted and the consistency of thick chocolate syrup. Place mini cupcakes, or larger size cupcakes upside down on rack set over sheet pan. Using a ladel, slowly pour melted frosting over and allow to pour over sides. Let stand one minute and then decorate with chocolate-covered coffee bean, jelly bean, or other decorations.
Date published: 2010-11-29
Rated 4 out of 5 by RebelCupcakes from It's great that there is a section for this. I love a cupcake when it's glazed with ganache. A little trick though with ganache....if you put a piece of parchment underneath the rack, you can scrap up the unused product and use it again. I would only suggest doing this once. Also you want to pour fast, and definitely start int he center. This makes the covering easier. This is still a great little tip from Wilton though.
Date published: 2010-12-01
Rated 5 out of 5 by judybee from I used different colored Candy Melts to ice my butterfly cookies I made for my daughter's baby shower. They turned out wonderful and looked so professional. It was very easy using the Candy Melts using a spoon to spread it over the cookies to create a smooth surface.
Date published: 2010-12-03
Rated 4 out of 5 by Asrya from The hardest thing is getting your pour to the right consistency. Be careful of making it too runny or too thick! Too runny will never harden, too thick will never pour! Once you find that happy medium though, it's a wonderful thing for petit fours!
Date published: 2010-12-02
Rated 4 out of 5 by shirla from i love this, i am into cupcakes this days and made some ganache for a chocolate cake, i would use this to coat my cupcakes next time to add richness to my chocolate cakes this christmas. thanks!!!!
Date published: 2010-12-06
Rated 5 out of 5 by sunshinehobbyist from I didn't use this particular recipe but I just made some Ganache this afternoon and put it on my cupcakes. It came out absolutely amazing and I will definitely be using it more often!
Date published: 2011-03-23
Rated 5 out of 5 by PatShea from I found this recipe to be fast and easy,( I used the Candy Melts) to cover Mini Angel Food Bundt Cakes for a fast and professional look. I use this recipe as often as I can.
Date published: 2010-11-29