posted by Kayce 02-11-100 8:44 PM
Quick Pour Fondant Icing
6 cups confectioners sugar, sifted
1/2 cup water ( 4 ounces)
2 tablespoons white corn syrup
1 teaspoon almond extract
icing colors (optional)
Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well mixed and heated to 92ºF, thin enough to be poured, but thick enough so it won't run off the cake.
Stir in extract, and icing color if desired. To cover cake, ice with apricot glaze,(recipe below).
Place cake on cooling rack, with cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with spatula.
Chocolate poured fondant: Follow recipe above, but increase water by 1 ounce. After fondant is heated, stir in 3 ounces of melted unsweetened chocolate, then add flavoring.
Apricot glaze: Heat 1 cup apricot preserves to boiling, strain, then brush on cake while still hot. It will dry to a hard finish in 15 minutes or less. Ideal for crumb- coating cakes before icing.
Yield: 4 cups. Enough to cover a 10 inch round cake.