My second attempt at poured fondant was much more successful; in the deliciousness department anyway. This time I used a “butter glaze” recipe from Martha Stewart, but i made it vegan. Just use margarine and soy milk instead of their dairy counterparts! I also added coloring and cherry flavoring this time, just to make it more interesting.
you might need to add a little more powdered sugar afterward, to compensate for the extra liquid from the flavoring. Once again, ignore the decorating on these, it was just leftover icing stuffs.
This time i decided to use cakes that were NOT layered with anything, simply cut into the shapes i wanted. This made it a bit easier, but as you can see, there are still rough-looking edges that i am not thrilled with.
Here is what I learned this time, and what I will change in my next attempt (even though these were pretty delicious!)
-I’m pretty sure the rough edges can be taken care of by chilling the cake for a long time before i cut the pieces. Also, sealing the cakes with apricot glaze seems to be recommended for smoother fondant covering.
-Although these looked and tasted great, the fondant didn’t harden as much as i would have liked it to. i’m thinking that a couple drops of corn syrup and possible a teeny bit of egg replacer mixed in will help.
-I used a squeeze bottle to pour the fondant over the cakes. this way, i could get the sides covered completely, as well as make sure the top was smooth. This worked amazingly!
If you are trying to make petite fours yourself and need more info… here is a link to some helpful fondant tips!
Take 2 was great. I think the next ones will be perfect.