Poured Fondant Icing Recipe

This easy fondant icing is not intended to be rolled. The recipe is for a fondant that is poured over cakes, tortes, petit fours and cookies while still warm. That means no kneading, ripening or remelting. The appearance of poured fondant is a high-sheen covering that hardens to a tender outer shell like a glaze but with a creamy interior. Rolled fondant, on the other hand, is a slightly chewy, rubbery affair that many people prefer not to eat. This recipe will make enough to cover the top and sides of a 4-to 6-layer (8-inch) torte.