Ever want a delicious, beautiful cake but don’t have a ton of time to make it? Take a bunch of Cake Decorating Classes, but don’t love the amount of effort you have to put in to make a beautiful cake? Or read about pourable fondant or how to smooth icing to look like fondant- but you just don’t have the time to pull it off before a big event? It’s time to learn How to frost a professional looking cake with pourable faux fondant in minutes!
I have the most awesome trick in the world for you- you can get a smooth cake that looks like poured fondant in minutes. And the best part? You will be using store bought icing, so you can do it in any flavor in just minutes! This is the perfect way to get a professional looking finish for birthday cakes, baby shower cakes, cake pops, brownie pops, shaped cakes, petit fours and even wedding cakes!
First off, you’ll need:
-A cake, cupcake, bundt cake, or cake pop
-A can of store bought icing (2 if a particularly large cake- more than 1 box worth), I use Pillsbury Creamy Supreme because it has a great flavor and sets well
-thin, flexible cutting mat
-sprinkles or other decorations, optional
First off, set your cool cake on a cookie rack over a flexible cutting board. This will help catch leftover icing that you can scoop up and re-use if needed.
Next, microwave your frosting for two 15 second bursts. It should be completely melted but not hot. Let it sit for a minute or two to cool a bit (you want it still liquid- just no warmth).
Then, in a circular motion, pour over your cake. Once you have used about 1/4 the can of icing and it looks pretty covered, let it sit and firm up for about 10 minutes.
Microwave the icing again, for 15 seconds.
Repeat the icing step to get a thicker, more even layer.
Repeat once more if needed after cool.
Once cake has set, slide it off cooling rack and onto clean cake plate.
Decorate with sprinkles, fondant shapes, etc.
For a slightly tweaked version to get picture perfect faux fondant poured icing cupcakes everytime, please check out this post:
And for a pourable home-made icing, please visit this new post:
A couple of tips and tricks if you run into problems:
-if your cake looks lumpy, take a knife or offset spatula and gently smooth the icing. Then add a thin layer of icing that is slightly warm over the cake
-if your icing runs like crazy, it is too warm. let it set up for a minute.
-if all else fails, sprinkle that bad boy up. Sprinkles are instant beauty for cakes and kids love sprinkles!
-Wait a couple of minutes before adding sprinkles or decorations. In the photo below, you can see a few of my sprinkles sunk into the frosting because I was a bit excited and added them too early. No biggie… it’s still super cute but if you are a perfectionist, wait a few minutes.
-You’ll want to pop this in the fridge OR wait a few hours for the icing to set before displaying or it will look quite shiny.
I used Cherrybrook Kitchen’s gluten free Chocolate Cake Mix and Pillsbury Creamy Supreme frosting for the people who asked.
Again, if you run into lumps or areas you don’t love, you can go back over it just like you would a regular buttercream icing with an offset spatula. This just makes the icing spreadable, like a petit four. For a perfect result you will have to be sure your cake is level and not super lumpy just like any other cake you decorate.
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