Quick Pour Fondant Icing

    25 min

    This is a great fondant recipe that can be tinted with paste food colour if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.

    152 people made this

    Serves: 20 

    • 750g icing sugar, sifted
    • 125ml water
    • 2 tablespoons golden syrup
    • 1 teaspoon almond extract

    Prep:5min  ›  Cook:10min  ›  Extra time:10min  ›  Ready in:25min 

    1. In a saucepan, combine sugar, water and golden syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 33 degrees C. Mixture should be thin enough to pour, but thick enough to coat cake.
    2. To cover cake: Ice cake smoothly with buttercream icing and place on a cooling rack with a baking tray underneath. Pour fondant over iced cake, flowing from centre and moving out in a circular motion. Touch up sides with a spatula.

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

    How to make fondant icing

    Watch our How to make fondant icing video to see how easy it is, step-by-step!

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    Reviews in English (25)


    Makes beginners see how to start and not be afraid to attempt icing with Fondant!!  -  12 Jan 2012


    i love it but it did not do what i want to do maybe i have to try again  -  04 Feb 2015


    I have stuggled with fondant icing before but this was easy and worked really well. I didn't need it all at the time and as suggested it kept well in a sealed container in fridge. I just had to re heat and again it worked well. Thank you I will be using this recipe again and again.  -  27 Nov 2012