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
Products available at:

Product Actions

Additional Information

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.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List



In Stock (ships in 1-2 business days)

sifted confectioners' sugar

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


1/2 cup water

light corn syrup

2 tablespoons light corn syrup

unsweetened chocolate,

3 ounces unsweetened chocolate, (melted)

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Chocolate Poured Fondant is rated 4.3 out of 5 by 6.
Rated 3 out of 5 by from Wow. Sounds, and tastes well.
Date published: 2013-08-16
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 5 out of 5 by from I love it! And it looks pretty too!
Date published: 2011-01-15
  • y_2018, m_6, d_21, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_6
  • loc_en_US, sid_WLRECIP-43, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_wilton