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quick-pour-fondant-icing.json
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quick-pour-fondant-icing.json
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{
"directions": [
"In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.",
"To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.",
"Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable."
],
"ingredients": [
"6 cups confectioners' sugar, sifted",
"1/2 cup water",
"2 tablespoons light corn syrup",
"1 teaspoon almond extract"
],
"language": "en-US",
"source": "allrecipes.com",
"tags": [],
"title": "Quick Pour Fondant Icing",
"url": "http://allrecipes.com/recipe/24984/quick-pour-fondant-icing/"
}