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Quick Pour Fondant Icing-*


Step 1

Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.

Step 2

Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.

Step 3

Makes 2 1/2 cups. Recipe may be doubled or tripled.

Step 4

Ideal for preparing a cake for fondant or for crumb-coating cakes before icing.

Step 5

Heat preserves to boiling, strain. Brush on cake while still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less.

Step 6

Covers a 10 x 4 in. cake.