Lesson 1, Topic 1
In Progress

Pourable Fondant

While it’s not the same as the type of fondant we have been working with, let’s talk about pourable fondant.

While it isn’t usually used on cakes, this is a type of fondant. So, in the interest of being through, let’s briefly discuss poured fondants.

Primarily used on petit fours, pourable fondant is almost a glaze. To keep it workable, keep it between 90-100 degrees. To use it, either pour it with a ladle over your dessert or you can dip straight into it. The end result is a smooth, glossy glaze that hardens as it dries.

KEEP ROLLING WITH PETIT FOURS BECAUSE THEY’RE CAKE

(USE YOUR NOTES FROM ERIN’S FOOD 52 VIDEO ON FROSTING)