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Chocolate Poured Fondant Icing

Poured Fondant Icing dries to a shiny. smooth finish on your cake.


4 cups, enough to cover a 10" x 4" high cake


6 cups sifted confectioners’ (powdered) sugar
1/2 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 teaspoon almond extract
3 ounces unsweetened chocolate
icing colors (optional)


Ice cake smoothly with crusting buttercream icing or cover with apricot glaze. Let cake sit for 15 minutes before covering with fondant.

Combine water and corn syrup. Place in saucepan with confectioners’ sugar. Stir until mixed thoroughly -- sugar is dissolved and mixture is smooth. Continue to stir over low heat until heated to 92°F - 100°F (do not overheat, fondant should not exceed 100°F). The mixture should be thin enough to be poured on the cake, but thick enough so it will not run off the cake. Stir in 3 ounces of melted, unsweetened chocolate. Stir almond extract and add icing colors.

Place cake on cooling rack with a cookie sheet beneath the cooling rack to catch the excess poured fondant. Pour the fondant over the iced cake, flowing from the center of the iced cake and moving out in a circular motion. The sides can be touched up with a spatula.


Use immediately. The remaining fondant can be stored in a tightly covered container, in the refrigerator for weeks. Reheat the poured fondant icing to use again.

Additional Information

Prior to applying fondant, cakes must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.

If the fondant is too thick use a teaspoon of warm water at a time until a thinner consistency is achieved.

When covering cookies, cupcakes or Petit Fours, it may be necessary to reheat the icing as it cools.

Stir the fondant in the saucepan as necessary between dipping to prevent crust from forming.

Click here for a full listing of icing recipes on this site.

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