Full Recipe
Author
Susan Reid | 2007-12-31
Description
This frosting is the traditional coating for baked goods like petits fours, small (think bite-sized) layer cakes. Poured fondant can be tinted any color you like, and makes a lovely, slightly sheer glaze over cake or cupcakes. Work with it warm, and simply pour it over whatever you're planning to frost. Excess can be remelted and strained of crumbs to use again, or poured into molds to make candies.
