Reviewed: Oct. 12, 2009

Tell me what I'm doing wrong with poured fondant! I tried this recipe twice, thinking I'd missed the temperature mark. It was too thin and was transparent-- not at all what I was looking for for my petit fours! :(

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Ana

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Reviewed: Oct. 8, 2009

This took me forever. Almost an hour to reach the full temp on low!! I followed the directions and recipe exactly. My icing was not transparent the color was actually much darker then when i color thick icing, however the icing set up so quickly it did not have any time to smooth out and the look was really bumpy and messy. The taste was awful, like pure powder sugar. I was hoping the taste would cook out and it didn't. Also the frosting was really gritty and crunchy after it dried.

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Danlol

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Reviewed: Aug. 21, 2009

For those people having trouble with transparency, be sure to use PURE icing sugars. Anything with cornflour added will not give the same result.

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Mel

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Reviewed: Nov. 28, 2008

I used this recipe for coating petit fours and was a little disappointed with the end result. It didn't coat evenly and the icing was partly translucent in areas, allowing the cake to show through.

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Samara

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

I should have taken the suggetions of others on raising the temperature a little. It was very tanslucent too. I wasn't able to use this on the cake I was making, but this would probably be a nice glaze for a bundt cake.

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Annie

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jun. 20, 2008

This is exactly like the Wilton quick pour fondant icing. I am not happy with the INTENSE sweetness of this icing. The recipe is successful at 110F, as others have noted.

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Cheryl

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Feb. 28, 2008

The icing was transparent and difficult to manage. In short, the muffins I covered were just plain ugly. Sorry :(

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Just Maui'd

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Nov. 30, 2007

In my opinion, the key to this recipe is the temperature. I messed up a lot of cake, but I learned to start with all ingredients room temp. Mix everything together, then put it on the stove. Slowly slowly slowly let it warm. If it gets too hot, it will produce transparent icing.

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KSUMMER79

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Reviewed: Oct. 19, 2007

This came out WONDERFUL! A little time consuming but it is worth it. I did take the advice of others and use dark corn syrup rather than light, and I heated until 110 degrees. The color and texture was great. This made the perfect petit fours. I will definitely use this again soon. Thanks!

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Brianne

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 4, 2007

This was my first attempt at making petits fours and unfortunatly it did not work out so well. I followed this recipe almost exact, with the exception of increasing the temp. as one review suggested. The icing was very transparent and did not cover my cakes evenly :o( Still on the search for the perfect pourable icing.

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Shel

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 10, 2006

I tried this recipe as shown and it didn't coat the cake well. Then I used a suggestion of a previous review of using dark syrup and raising the temp. The second way made it taste like molassas and gave it a dingy brown color.Even after I added food coloring it made the color have a tinted brown. I am just not impressed with this recipe

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SuziSweets

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Reviewed: Jan. 4, 2006

Wonderful recipe for glazing petit fours, wouldn't use anything else.

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ZZZORBA

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Reviewed: Oct. 17, 2005

All this made was a mess.

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GOLDILAUX

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Reviewed: Mar. 27, 2005

Poured this over bundt cakes and it was perfect. Will be keeping this recipe!

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SUSSYA

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Reviewed: Jan. 4, 2005

I used dark corn syrup and raised the temperature to 110 degrees. The mixture came out perfect and absolutely opaque. I poured it over a sour cream pound bundt cake and the result was a hit. This one is definitely a keeper.

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MTRITT

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Reviewed: May 9, 2003

We have updated this recipe due to a typo in the amount of water. It has been changed from 1 cup to 1/2 cup.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 6, 2002

This one was a complete failure! I think the temp was too low, 92 F is no where near the confection heat needed to melt sugar. Not recommended.

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CLSTOCK

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Reviewed: Mar. 20, 2002

this did not work for me at all! it took forever to sift the powdered sugar and then the frosting was just way too transluscent! i should have listened to the reviewer who warned us about this problem. luckily powdered sugar doesn't cost much, but it was really a waste of my time and my cake. i ended up throwing it all out cuz it just tasted like a glazed doughnut instead of a petit four. :(

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HINA

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Reviewed: Aug. 1, 2001

A really good all purpose Icing. Came out perfectly.

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LYNNE72

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Reviewed: Jun. 20, 2001

I've been using this one for years. It is easy and it tastes good. The only short coming is that it is a very translucent icing, even with coloring added. That's the only reason I keep searching for a recipe that is more opaque (and is still easy!). Icing tip: dip cake-frosting knife into icing to start (this will keep cake from slipping off), place cake on knife, hold over sauce pan, spoon icing over cake, slide cake off onto wire rack with table knife. It's easy to coat the sides with this method. You get crumbs in the icing, but most of these slide off as you ladle.

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Aggie89

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Quick Pour Fondant Icing

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