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)