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The icing should be thick enough to coat the back of a spoon. Add more sugar if it's too thin or more water it it's too thick. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. You can have Easy Fondant Icing using 7 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Easy Fondant Icing

You need 2 lb of Confectioner's sugar, sifted (One small box).
Prepare 1/4 cup of cold water.
You need 1 tbsp of Unflavored gelatin.
It's 1/2 cup of Glucose (found in cake decorating stores) or white corn syrup.
Prepare 1 1/2 tbsp of Glycerine (found in cake decorating stores).
You need 1 tsp of Desired flavoring (vanilla will give the fondant an off-white color).
It's 1/2 cup of Cornstarch.

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. This easy fondant icing recipe for beginners is quick and simple to make and tastes great. It can be flavoured and coloured easily too.

Easy Fondant Icing instructions

•In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky..
•Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works BEST if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate..

Fondant icing is also known as plastic icing and sugarpaste or sugar paste. 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.