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If you have ever wondered how professionals got their cakes to look so smooth, this is the secret. Quick-Pour Fondant Icing is a great choice for covering cakes, cupcakes, cookies or petits fours with a dazzling silky finish. Place lightly iced cakes, cupcakes (narrow end up) or petits fours on cooling grid above a drip pan before pouring. You can have Fondant Cake Icing using 5 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Fondant Cake Icing

It's 1 cup of Light corn syrup.
You need 1 cup of Shortening.
Prepare 1/2 tsp of Salt.
It's 1 tsp of Clear vanilla extract.
It's 2 lb of Confectioners' sugar.

Fondant can refer to one of two types of sugar-based pastes used in preparing and decorating cakes, pastries, and confections. Poured fondant and can be used for making candies and as an icing. Rolled fondant produces sheets that can be used for cake decorating, giving a smooth look. Although the icing is edible, you might see people take the fondant off cakes when they are eating cake because people tend to not like the texture or flavor of fondant.

Fondant Cake Icing instructions

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and the vanilla flavoring, the gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a hand mixer, use the dough hook attachment, otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other declorations..

Don't be shy to eat the icing! Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more. In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. Cover the cake with a thin layer of buttercream using a palette knife.