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How to frost a professional looking cake with pourable faux fondant in minutes!

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How to frost a professional looking cake with pourable faux fondant icing in minutes– with store bought icing! Get a smooth cake frosting finish for birthday cakes, wedding shower and baby shower cakes and more!

the easiest way to frost a cake get a faux fondant look in seconds- you POUR store bought icing! #cake #party #fondant #recipe

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!

 

How to pour frosting to look smooth like fondant- I love this hack for storebought frosting!

 

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! It is easy to color, flavor, add sprinkles, or any other decorations.

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!

 

Such an awesome trick- pour canned frosting to look smooth like fondant!

Pourable Faux Fondant Icing

To do this trick, 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

-A microwave

-Cooling rack

-thin, flexible cutting mat

-sprinkles or other decorations, optional

easiest way to frost a cake ever- this is awesome! get a faux fondant look with store bought icing taste #cake #party #fondant #recipe

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. 

If there are any large lumps or mistakes in the frosting, you can smooth them out after the icing is set by dipping your fingers in water and softly rubbing them out. Don’t have a ton of water on your fingers- but you want them to be slippery so they don’t stick. You can radically smooth out lumps and lines this way!

Decorate with sprinkles, fondant shapes, etc. Enjoy!! 

I’ve made a short video showing the process I use (detailed video coming soon!). Check it out here, and be sure to give it a thumbs up and subscribe to my channel for more easy recipes and ideas!

 

For a slightly tweaked version to get picture perfect faux fondant poured icing cupcakes everytime, please check out this post:

the easiest way to frost a cupcake EVER- faux fondant poured icing cupcakes! These are GENIUS!

 

And for a pourable home-made icing, please visit this new post:
homemade pourable icing- this is an awesome way to get a faux fondant look in minutes! So easy- why didn't I think of this!

 How to get a professional faux fondant cake look in minutes- this tip at sweetcsdesigns.com is life-changing! There are also ways to do it for cupcakes with homemade frosting or doughnuts!

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.

Such an awesome trick- pour canned frosting to look smooth like fondant!

Update: 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 with your fingers lightly when still very wet or after it has set with wet fingers.

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. Love this idea? Sign up for daily emails from Sweet C’s Designs!

And be sure to follow me on pinterest where I am always finding something fun!

Sweet C’s Designs
 this is the best thing I found on Pinterest- POUR ICING to look like fondant!

Reader Interactions

Comments

  1. Hi, Courtney O’Dell

    I have read your effective post with extra care because I will try to make a professional looking cake in my home. I will follow your guideline in the future.

    Please, continue your writing.

    Regards
    Elizabeth Gaines

    Reply

  3. This is a great idea for petit fours or cupcakes, but it doesnt look good or professional on bigger cakes because first of all the cake should be very flat on all sides and you have to cover the cake 4 to 5 times or even more depending on how covered you want your cake to look, so for me the title is very misleading. The cake in the picture doesnt look professional. On the contrary. The beauty of real fondant is that you always can use some tools to flatten the fondant but with this faux fondant you cant. Any way, I think is also a good idea if you just need a cake decorated for your kid-last-minute birthday party with no guesses.

    Reply

  4. I would really use a better picture, the cake does not look well decorated. This leads me to reason that my cake would look like this cake if I used this ‘easy’ frosting method. I would not like my cake to look like the cake pictured here.

    Reply

  5. I can’t wait to try this on petit fours! Has anyone tried coloring the icing? I would love to dye the icing but I don’t know if it will harden or make lumps.

    Reply

  6. What a great easy solution! Do you think this would work well with a cake made in a cake mold? Would the details come out OK? Plan on using this for the base, then piping on outlines of the details

    Reply

  8. Thank you!! I’m terrible at decorating cakes, always something goes wrong, but this was the easiest, best idea to date!!! Can’t wait to do another one!

    Reply

  10. This is a great idea! I have a buttercream recipe that I love — do you think I could warm it and pour it like you have done here? I am looking for a smooth finish for Lego blocks (but I don’t want fondant).

    Reply

    • Abby- you can try, but it often doesn’t turn out and becomes a greasy blobby mess. Butter isn’t as stable as whatever chemical is in the store bought stuff, and I havent been able to get an even result with it. I do have a recipe for a homemade pourable icing that is more of the consistency of a glaze for petit fours.

      Reply

    • Hi Courtney,

      I have a similar question as one of the people interested in using homemade buttercream. I live in Denmark and I have never seen store bought frosting here…*(perhaps a good thing?) Anyway, this is a brilliant idea, can I have that homemade pourable frosting recipe of yours? The link in one of your previous comments didn’t open. I really would love to have your fantastic trick in my repertoire. 🙂 Thanks!!

      Reply

    • No, you a host try to just warm a traditional buttercream frosting. The butter will become oily, causing the icing to break and separate.

      Reply

  11. This looks amazing! I’m going to make a cake for Easter desert this weekend. I’m curious if this method will prevent the icing from melting if it’s left on the counter (versus being kept in the fridge)

    Reply

  17. My ckaes never turn our that nice…I will have to give this a try for sure!! Thank you so much for linking up and sharing with OMHG WW!
    Please come and share with us again next week! xx Ashleigh @SimplyWright
    Co-Host, Oh My Heartsie Girls Wordless Wednesday Link Up

    Reply

    • Huh!!! This person must think ALL THOSE OTHER PINNERS are wrong and they are right! Why even bother with the “I’m sorry but…”?

      I’m sorry this person was so ill mannered … thank you for what you do and for sharing your thoughts and ideas!

      I just followed one of those pins because this is a GREAT IDEA!

      Reply

  29. If only you could do this with fancy flavored frostings. ie, buttercream, Swiss meringue. Nothing against store bought, just love the flavor of home made, but hate the work ????

    Reply

    • I get you totally. I haven’t found a homemade consistency that works well for this apart from my slightly more royal icing recipe linked here. I have been expiramentimg with some other ingredients to get a smooth pourable finish so far to no avail. So when I want rich, buttery icing that’s homemade I aim for a “messy cake” with icing looking perfectly imperfect. But this is my go-to for kids parties because mine seem to never notice!

      Reply

      • Great Idea!! …if you wish to poison your children…GOD!! how can you use this frosting for kids parties!!?!?
        You can post whatever you like, it’s you blog..but i am sad to see how many moms are going to do this for their kids parties!!

        Reply

  30. I wonder if it is possible to use this technique for “3D” cakes that need to be iced on the underside as well. Have you tried this at all? I don’t think I’m prepared to dive into the world of fondant.

    Reply

  31. Thanks for the idea! I tried this, and it’s not perfect, but it’s a whole lot better than they way I usually mangle a cake when I frost it! 🙂

    Reply

    • Some people like it. I personally prefer buttercream, but there are times where it is easiest. I’ve also included alternatives that don’t use store bought frosting.

      Reply

      • I’ve been doing this method for many yrs. Store bought is fine for dozens of cupcakes for a child’s party BTW 🙂 I just don’t like that if it’s over heated..it is too runny..but it is easy to dip the cupcake in and be done! It is useful.

        Reply

  34. Your Tip Me Tuesday link is incredible this week! In fact, my readers would love to bookmark it in their craft rooms. Did you know that if you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then Tip Junkie readers can favorite it which instantly bookmarks it so they can find it later. {Whoohoo!} ~ Laurie {a.k.a. the Tip Junkie}
    http://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/

    Reply

  35. Awesome idea!!! If I am making a dummy cake using styrofoam layers (instead of real cake) and I use the same technique for the frosting, will this work?

    Reply

    • Oh, brooke- it will. But I would recommend using a styrofoam filler first, or it might look lumpy. The brand I’ve used is Smooth Finish- works like a charm! Once that has dried this will work beautifully… but id prep with this first, for sure.

      Reply

      • Brooke, this will not work. You will need some plastic bottles and macaroni pasta. This is the only way that Styrofoam will hold. You’re welcome.

        Reply

  36. Could I use the melted frosting like royal icing on sugar cookies? How does it set because I like the smoothness of royal icing, but I don’t want it to be rock hard.

    Reply

    • It sets to be super soft. I think you could, but you’ll need to find the right consistency. That is an awesome idea for a post! I may have to try it out. My only thought is that it might run all over the place. So there would be a bit more of a learning curve.

      Reply

      • Ok, thanks for replying! I think I might just have to try it and see if it works. What I want to do is make Conversation Heart sugar cookies and I wanted to tint the frosting and melt it down and put it in a squeeze bottle and decorate the cookies like I would with royal icing. I’m hoping it will set at least a little so I could stack them.

        Reply

          • Maybe because it is more expensive to make? I think this method is good for making several cupcakes for kids..it fast and easy and those cans of frosting are cheap in the Dollar Stores or Big Lots 🙂 For quests or important parties..ya, I’d use the REAL stuff 🙂

    • They do. I very rarely use them, but I know a lot of people like the convenience.- I also have a recipe for homemade pourable icing with natural ingredients. You can find it above!

      Reply

      • Probably too late to help Maura. But in my past experience trying to color icing red, you have to use A LOT, so it will make it quite runny. This was using regular food coloring though. I’m sure if you buy dye made for frosting it would work better.

        Reply

    • Try an already pink dyed frosting like strawberry. That way, you don’t have to use a lot of coloring. Gel colors work best so it doesn’t get too runny. If you were to start from white and use a LOT of red coloring, it might end up tasting bitter so be careful and make sure you taste it.

      Reply

    • I know Maura has looooong since made her cake, but I wanted to say that, when making red frosting, it works really well to start with chocolate frosting and use paste food coloring instead of the liquid that comes in those tiny bottles at the grocery store. I know it sounds weird, but it really works! You can get paste food coloring anywhere they sell cake decorating supplies (Walmart, etc). Hope this helps!

      Reply

  43. Hi thx for sharing, great idea, I have a question will it melt if not refrigerated.? I am making a pregnant belly for a shower and it will be out for a few hours, will it melt or it will stay fine if done the night before or the morning of? Thx again

    Reply

    • Eli,

      I’d refrigerate it to set it before the party, but it can sit out just fine like a regular cake. However if its really hot any icing that isn’t fondant could melt off. Keep it inside and in the shade as much as you can and it should be fine!

      Reply

  48. I am a cake decorator and have been for some time now. I noticed the bottom tier of the cake is up right. For a cleaner edge you need to level the top of the larger cake and place it upside down just like the top tier is shown. Great quick and easy way to cover a cake if your in a pinch. 🙂

    Reply

  49. ( SMILING ) First of all ~~the kindness I feel when reading your website and answers to others .. well may I say, what comes to mind is the sweetness you must put into all you do , I just want to tell you THANK YOU .. Then to share your AWESOME idea .. I was wondering does it look (in person )like a faux-fondant style> I have tired the damp paper towel to get the same look .Which the Lady who did this made it so easy and looked great. I am sure it was may be me ??, But I didnt do so well !! HA HA .. But, I am so happy for yet another AWESOME idea to get the look faux-fondant style >. Thank you so much … Have yourself a merry little kinda day >>

    Reply

  52. Oh my gosh…Love this idea/tip!!
    I would never have thought of doing this.
    Love the way it looks and it’s cool that it’s quick and easy!
    I’m pinning this one!

    Reply

  53. That looks amazing and so good!!!! I actually have thought of that but figured it wouldn’t be good for the frosting and would be a fail on my part. Great to know it does, and looks awesome!

    Reply

  56. Once the frosting is dried can I make impressions in it? I have to make a castle cake and I am supposed to use a frosting that I can press a brick template into it. Will this frosting do that?

    Reply

  59. How could you do this with cake pops? I have the most difficult time getting cake pops to look good with chocolate or almond bark

    Reply

  63. Try putting the cake in the fridge and chill it down a bit before you pour the frosting. It will make the frosting set up a bit faster and thicker. Don’t freeze it, but cool it down to below room temp.

    Reply

  64. This is AMAZING!!! I’m responsible for making all of the desserts for my sister in law’s wedding, including the cake. Eek!! I’m really nervous about it since it’ll be my first time attempting such a large cake. I think this will make my life MUCH easier! I’m going to try it this week with homemade frosting made with shortening. I’ll let you know how it melts!

    Reply

      • It works ok. It takes more time, you have to do a few more layers- but it works. The store bought icing works better- but I realize its not on everyone’s priority list because of the ingredients. The home made version is a good substitute- it just requires a little more work and patience. The method on that one is more important.

        Reply

    • Hey Jenn- I haven’t yet. You could do this with a thick royal frosting instead of buttercream- like a petit four- but buttercream would probably just get oily and possibly clumpy.

      Reply

  66. In my teaching years, a big ol 17 year old, who probably tilted out at 250 lbs, told me that his favorite thing from childhood was that his Mom let them decorate their own birthday cakes. After that, I would make and frost a simple cake, provide some toppers, etc., and let my kids go for it.

    Reply

  67. Great idea, but I would suggest removing the frosting from the original plastic container into a microwave safe container before heating in the microwave.
    Thanks for the tip.

    Reply

  68. So after you put icing on and let it sit,, if there is any extra icing on the plate surrounding the cake is there a trick to get it off so you have a clean plate around the cake?

    Reply

  71. I tried this with the two different-sized layers like you show at the top. I had LOTS of frosting pool in the corner between the two layers. When I tried to “fix” it I just made it look worse. Any suggestions?

    Reply

  75. GORGEOUS!! Now I’m really hungry for cake. Can’t wait to try this for my daughter’s birthday cake. This is good timing — her party is this weekend!

    Reply

  77. Do you mean” once you have used 1/4 of the frosting” instead of 1/4 of the cake? Or am I wrong? Thanks for this idea anyway, I always have problems to have a pretty frosting.

    Reply

  78. I am making a Lego cake. I thought it would be a simple thing to make large Legos. I did not want to use fondant. After a failed (curdled) buttercream, I found your faux fondant. First, I tried the homemade version. It was good, but still messy and took more time than I wanted to spend. I went to the store, in a disguise, and bought the frosting you recommend. I put it into a bowl and colored it before I microwaved it. It made my job and my life so much easier. I made red, blue, green and orange Legos, different sizes, but the smallest is 2″ X 3″. I used mini-Oreos and marshmallows (cut into the appropriate size) for the little pegs. It was still a messy job, and I’ll never do it again, but the blocks are in the refrigerator now and they look a little less professional than I’d like, but at this point (I started at 10 a.m. and it’s now 6:41p.m.), they look fine. They will look a lot better when they are placed on a frosted cake with Lego figures and a toy the 4-year old’s parents bought for the cake topper. For the rest of the cake (2 112″ by 24″ layers – one chocolate and one vanilla), I have used a homemade buttercream. You’re tip kept me from pulling my hair out!!!! It was wonderful. Thank you!!! Gloria

    Reply

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