Poured fondant
A smooth-set icing for cupcakes, to top a Bakewell tart or for French fancies
Pouring fondant (enough for 15 - 18 cupcakes)
In advance prepare ‘Stock syrup’ by dissolving 150g caster sugar in 150ml water over a gentle heat. Bring to the boil and allow it to thicken slightly. If liked add flavouring. Leave to cool. (This may be kept refrigerated for up to 4 weeks).
In a heat-safe bowl mix 500g fondant powder with 100ml of stock syrup. Place it over a pan of barely simmering water to melt gently.
Add more stock syrup, a little at a time to give a soft flowing consistency.Add colour if liked.