Poured Fondant Petit Fours 1 cup (5 oz) almond/vanilla bark (alternatively use chocolate, if desired) 4 cups powdered sugar 1/4 cup very hot water 1/4 cup light corn syrup 1 teaspoon vanilla, I prefer clear vanilla extract to keep the icing white food coloring, Read more: http://www.SouthernFATTY.com/poured-fondant-icing/#ixzz33ibBYO4d Follow us: @Southern FATTY | Nashville, TN Food Blog on Twitter | SouthernFATTY on Facebook
Mirror Glaze Recipe: 20 g Gelatin Powder 120 g Water 300 g Corn Syrup/Glucose 300 g Sugar 150 g Water 200 g Sweetened Cond Milk 300 g Chocolate (White, Milk, Dark or a combination) Food Coloring Bloom the gelatin in the water. Boil the glucose, sugar & water. Remove from heat and add the gelatin. Add the cond milk. Pour over chocolate and immersion blend/buerre mix to remove air bubbles. Use at 35C/95F The marbling effect is with different color glazes poured together over the cake.
Food Processor Poured Fondant, recipe adapted from Rose Levy Beranbaum’s The Cake Bible. It is a shiny poured fondant that is traditionally used to pour over petits fours, but can also be used to glaze larger cakes and even added to marzipan for a more desirable texture.