How to Cover Cupcakes With Poured Fondant
31
How to cover cupcakes with poured fondant by LOUISE on Jun 29, 2007 • 9:16 pm 262 Comments I have recived a lot of questions regarding the use of poured fondant icing on cupcakes. So in this tutorial I will try to show you how to cover cupcakes with poured fondant. This is what I use: White fondant Abricot jam Hot boiled water Cupcakes (firm cupcakes works best) Pastry brush Tea spoon Heatproff bowls Optional: Flavourings and food colors.
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Transcript of How to Cover Cupcakes With Poured Fondant
How to cover cupcakes with poured fondantby LOUISE on Jun 29, 2007 • 9:16 pm 262 Comments
I have recived a lot of questions regarding the use of poured fondant icing on
cupcakes. So in this tutorial I will try to show you how to cover cupcakes with
poured fondant.
This is what I use:
White fondant
Abricot jam
Hot boiled water
Cupcakes (firm cupcakes works best)
Pastry brush
Tea spoon
Heatproff bowls
Optional: Flavourings and food colors.
Step 1:
Brush the cupcakes with a thin coat of hot abricot jam. Let it dry.
Step 2:
Place the fondant in a heatproff bowl and heat it gently in the microway oven for
approx 1 min. It needs to be warm but dont let it boil. Give it a stir to get it
smooth. It is important that you get the right consistency. If it gets too thick you
will have difficulty to dip the cupcake properly and if it is too thin it will look
transparent on the cupcake. Give it a few tries and you will find the right
consistency. You can use boiled water, a tsp at a time, to thin it down. If it gets
too cold gently reheat it in the microway oven a few sec.
Step 3:
Now take the cupcake and dip it upside down in the hot fondant. Carefully shake
the excess fondant off. I like to dip my cupcakes so the fondant sticks to the
paper cases.
Step 4:
Set the cupcakes aside and let them dry. If you like you can give them a second
coat when the first one is dry.
Step 5:
Attach your choosen decoration on the cupcakes with dots of royal icing.
Note: Store the cupcakes in cake boxes. NOT in the refrigerator because that will
dissolve the poured fondant. Also air thight containers can make the fondant
melting.
Please visit my tutorial section if you want to learn other cupcake decoration
techniques.
You can also see my tutorial where you learn how to make poured fondant icing.
Happy Caking!
Louise
Tags: Cupcakes, Poured fondant icing
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33 comments
1.
ALESSANDRA
ZECCHINI says:
Jan 18, 2011
Reply
This is interesting: I usually use or lemon or vanilla, I
must try them together
ciao
A.
2.[1.]
TCVILLEGAS
says:
Jan 18, 2011
Reply
I adore desserts with lemon and your idea is heavenly! I hope
to be able to whip up a batch soon. Thanks for posting. I love
your ideas!!!
3.[2.]
ANDOVERCOOKIEMAMA
says:
Jan 18, 2011
Reply
Louise, these sound sooo delicious! I absolutely
love anything lemon. My husband just landed in
Denmark this morning for a business trip. I wish
he could pop over to your place and steal one for
me! (maybe??)
o
ANONYMOUS says:
Jan 19, 2011
Reply
That’s fun. How long will he stay?
4.[3.]
ANDREADRKOPP says:
Jan 18, 2011
Reply
Hi Louise
Was this cupcake filled ?
Hum, I wish I could see pics of the filling !
BRegards
o
ANONYMOUS
says:
Yes, I had a lemon curd filling in it. I was trying
to take some photos of the filling, before the
swirls but the light outside was very bad that
day. I will make sure to do it next time I bake
Jan 19, 2011
Reply
them. I just use a tool that removes apple
cores, easy.
5.[4.]
ANDREADRKOPP says:
Jan 18, 2011
Reply
Hi Louise
Was this cupcake filled ?
Hum, I wish I could see pics of the filling !
BRegards
6.[5.]
AYELETD says:
Jan 18, 2011
Reply
Yummy, sounds great (I just love anything lemony).
How do you fill a cupcake?
o
ANONYMOUS
says:
Jan 19, 2011
Reply
I use an apple core tool? That remove easy
a bit of the cupcake center. I pipe the filling
into the CC.
7.[6.]
DPOTTER
says:
Jan 18, 2011
Reply
love lemon curd, great with whipped cream too if you didnt
have time to do a buttercream……
8.[7.]
CAMILLA
(HIMMELSKE
KAGER) says:
Jan 18, 2011
Reply
OMG, they sound fantastic, Louise. I have just been in
London and brougth home some lemon curd (of course). I
am a big fan of lemon, lime etc, so cupcakes are surely
something for me. However, I do have a question. In the
recipé of the lemon vanila cupcakes, you mention, that
these can be filled with lemon curd. How do you do that?
Do you make a small whole in the cupcake and fill it from
there or ??? Thanks.
o
ANONYMOUS
says:
Jan 19, 2011
Reply
Jepper, du bruger bare sådan en dims til at
fjerne kernehus med Så er der et fint lille hul
som kan fyldes med lækkert fyld. Jeg kommer
bare fyldet i en frost pose og sprøjter det i. Jeg
er så misundelig at du har fået netop de krus.
Det var det første krus jeg købte i sin tid og det
er revnet og lige nu er der ikke udsigt til
London shopping.
CAMILLA
(HIMMELSKE
KAGER) says:
Jan 24, 2011
Reply
Tak søde. Jeg er så tændt på de
cupcakes, at jeg nok laver dem til en
fødselsdag her i weekenden.
Sønnike bliver 10. Når jeg blogger
om dem, så linker jeg selvfølgelig til
din side som jeg har for vane at gøre
med alle. Men foretrækker du, at jeg
kun linker til din side eller er det ok
med både link og opskriften på
dansk? Det var sgu da ærgerligt
med det krus. Du må se om der er
tid og råd til en shoppetur snart og
så lægge turen forbi Debenhamns
Hvis jeg kommer i den retning
igen snart, skal jeg forsøge at få fat i
et til dig.
ANONYMOUS
says:
Jan 24, 2011
Reply
Det er helt fino med mig om
du gør det ene eller det
andet ang. link og opskrift.
De er Så super lækre, glæd
dig! Man skal bare holde
lidt igen med marengs
toppen så den ikke tager
kontrol. Eneste minus med
at udhule dem er at man
skal lige passe lidt på når
man spiser dem for fyldet
løber nemt ud. De burde
faktisk spises pænt med
ske på det fineste stel
Suk… tror der går laaang
tid før jeg kan komme på
shoppetur huset æder alt.
Super dejligt hvis du skulle
komme forbi Debenhamns.
CAMILLA
(HIMMELSKE
KAGER) says:
Jan 29, 2011
Tusind tak
Louise. Jeg er
ikke så vild med
alt for meget
topping, så det
passer mig fint at
holde igen. Jeg vil
gå i gang med at
bage. Tak for
hjælpen og god
weekend.
o
ANONYMOUS
says:
Jan 19, 2011
Reply
Jepper, du bruger bare sådan en dims til at
fjerne kernehus med Så er der et fint lille hul
som kan fyldes med lækkert fyld. Jeg kommer
bare fyldet i en frost pose og sprøjter det i. Jeg
er så misundelig at du har fået netop de krus.
Det var det første krus jeg købte i sin tid og det
er revnet og lige nu er der ikke udsigt til
London shopping.
9.[8.]
IBLEEDPNK says:
Jan 18, 2011
Reply
So pretty!!
10.[9.]
ILOVECUPCAKES01
says:
Jan 18, 2011
Reply
Yellow (Vanilla) cupcake is absolutely perfect for a
treat. I love on how you decorate this cupcake, it not
only proves “simplicity is beauty” but also elegance.
Nice post.
11.[10.]
TERPSI says:
Jan 18, 2011
Reply
Lemon, vanilla and merengue,
uhmmmm!!
12.[11.]
LAUREN
says:
Jan 18,
2011
Reply
Wow, these cupcakes look amazing! The recipes look great, and I
like how you give different options with filling the cupcakes or
using different frosting!
13.[12.]
SHERRIMCD
says:
Jan 19, 2011
Reply
I will try this recipe. Love the way it looks too, very spring
color.
14.[13.]
BECKY
says:
Jan 22,
2011
Reply
I will try these this weekend! I always think I don’t like lemon curd,
but when I make it for others, I wind up loving it. I think it needs a
new name and new marketing. “Curd” just sounds yucky. Maybe
“cagliata”. Food names sound good in Italian
o
ANONYMOUS
says:
Jan 22, 2011
Reply
LOL Becky… but yes it could be fun with a
new name.
15.[14.]
BECS
LAKE
says:
Jan 24,
2011
Reply
YUM Louise! This looks delicious!!! Lemon and vanilla is one of my
favourite favourite favourite combinations – Becs @ Stiletto Studio
http://www.becslake.blogspot.com
16.[15.]
JENN says:
Jan 25,
2011
Reply
Lovely post..I’m looking forward to trying on them…well done!!!
17.[16.]
BRITTANY
says:
Jan 25, 2011
Reply
LEMON CURD = AMAZING!!!!
18.[17.]
JOY says:
Jan 26, 2011
Reply
The cupcake looks just lovely.
19.[18.]
ANONYMOUS
says:
Feb 14, 2011
Reply
1. I use an apple core utensil to remove a little of the center of
the cupcake and then I fill it. You can close with the piece that
you removed.
2. I can see your point and must be honest that I have not
thought of it since I bake, decorate and then eat. But yes you
are right. If the cupcakes are filled with LC and not to be
eaten right away I would store them in the refrigerator too. If
possible I would wait with the meringue frosting. If not I do
think that you can store the meringue (white meringue
frosting) as well in the refrigerator. I have not tried it though.
20.[19.]
SEEMAL
says:
Feb 22,
2011
Reply
i luv ur recipees. i am new to the amazing world of baking and
want to learn how to make fondant.plzzz guide me
o
ANONYMOUS
says:
Feb 23, 2011
I only have a tutorial on how to make MMF
(see Tutorial section). There are lots of
recipes if you search online for: rolled fondant
recipe
Reply
21.[20.]
ABUELA
says:
May 22, 2011
Reply
Beautiful Louise, what kind of tip did you use? I onlly have the
Wilton 1M.
o
ANONYMOU
S says:
May 22, 2011
Reply
I have one pretty close to the Wilton. The sweet
site Bake it pretty have some great cupcake
swirl tip sets:
http://www.bakeitpretty.com/categories/Essentia
l-Baking-and-Decorating-Supplies/Pastry-Tips-
%26-Bags/
22.[21.]
ANONYMOUS
says:
Nov 23, 2011
Reply
I love your blog! The photos are great! But, please write
home-made without the hyphen (you don’t need it!).
A stickler for grammar over here. Thanks.
What do you think?
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