Pourable sugary goodness. Things are about to get a bit messy, but what is cooking without a little mess?

This is where things get a little bit more challenging but with some prep and these photos I don’t think it will be to difficult.

Let’s start with the base of the icing. Measure out your powdered sugar and then sift it into a large bowl.

Add in the corn syrup and hot water, stirring gently till smooth.

Now grab a large pot and fill it 1/4 of the way with water and bring to a simmer. This will help keep the icing smooth while dipping.

Place the white chocolate into a small sauce pan. Melt it down over a very low heat.

White chocolate is pretty finicky when it comes to melting so be sure and stir it constantly.

Pour the white chocolate into the icing mixture and add in the vanilla and food coloring. I wanted a soft green color so I only put in a very small drop of green food coloring.

Give it a good stir and you have yourself some nice looking icing. Place the bowl over the large pot of simmering water brining the temperature up to about 100ºF/38ºC. Before you know it you have a smooth pourable icing.

Now you are ready to dip!

Have a wire rack on a baking sheet lined with parchment close by the stove so you can easily place the cakes on once they are dipped.

Place a cake on your dipping apparatus and gently lower into the icing.

I then used a spoon to make sure all everything was covered since I could completely submerge the cake.

Once it is completely covered lift it up to let the excess drain off. You can help the process by scraping the fork against the side of the bowl.

Then gently slide it off the fork on to the wire rack.

Lather, rinse, repeat till all your cakes are covered.

They really start looking awesome once the icing starts to harden.

Once they sit for a couple of hours and harden, you could call it a day right there. They are quite beautiful just like that. But if you want to add a personal touch to these you can do some freeform pipping! I made a half batch of the poured fondant and left it white … though I noticed the vanilla discolored it quite a bit. Once cooled a bit I poured it into a quart size ziploc bag.

Viola! Cheap piping bag! Snip off the tip of the corner, just enough to get a small bit out.

Now go to town and have fun with it!

Congratulations. You just made petits fours.

Celebrate by eating half of them.

---

Poured Fondant Icing

Adapted from King Arthur Flour

• 1 cup/5oz white chocolate or white confectionery coating
• 4 cups/1lb confectioner’s sugar or glazing sugar
• 1/4 cup/2 3/4oz light corn syrup
• 1/4 cup/2oz hot water
• 1 tsp vanilla extract
• Food coloring, optional

In a small sauce pan, melt white chocolate over low heat, stirring frequently.

Fill a large sauce pan about 1/4 of the way up with water and bring to a simmer. This will serve as your double boiler to keep the the icing smooth while dipping.

Measure out 1lb of confectioners sugar, then sift it into a large bowl. Now this will be your dipping bowl so it should be relatively deep. Add in the corn syrup and hot water. Stir gently until combined and smooth.

Once the white chocolate is melted, stir it into the glaze mixture along with the vanilla.

If you wish to add a bit of color, dip a tooth pick into the color of your choice and then swirl it into the icing. Or you should just do a drop or two. It just depends on how bold you want your color to be.

Mix everything well and place the bowl over the pot of simmering water. Heat to 100ºF/38ºC. At this point it should pour easily off the spoon. If not, add a little more hot water (say 1 teaspoon) till you get the right consistency.

Dip cake using a fork, a dipping apparatus, etc. Be sure to not miss any corners. Once coated, lift up the cake and let the excess drip off. Tap the fork on the side of the bowl to get that last bit off. Gently slide off onto a wire rack.