Quick Pour Fondant Icing
This is a great fondant recipe that can be tinted with paste food color 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.
For best results, cakes or petits fours should be covered with a thin layer of seedless jam, almond paste, or a perfectly smooth layer of frosting before covering it with the fondant. The fondant will give the cake a smooth, glossy surface.
For Chocolate Poured Fondant: follow recipe as directed, but increase water by 2 tablespoons. After fondant is heated, stir in 3 ounces of melted unsweetened or bittersweet chocolate, then add flavoring.