Give brownies and mini cakes a great-looking finish by pouring or piping toppings over treats on a cooling rack. The candy or icing will dry with a perfectly smooth surface. For a glossier look, try a Ganache Recipe, made with Candy Melts and whipping cream.
Place cooled brownie or mini cake on cooling grid positioned over cookie sheet or pan. If you’re covering a cupcake, turn it bottom side up. For Candy Melts, melt following package directions. If using Brownie Fudge Icing, follow directions on package to reach pouring consistency. For Ready-To-Use Decorator Icing, heat in microwave at Defrost setting (30% power) for 20-30 seconds; stir. Repeat until icing reaches pouring consistency.
Pour icing or candy on center of treat using pan or measuring cup. Or, pipe candy or icing from a cut decorating bag; if using ganache, let cool slightly before piping. Cover the treat completely or use your coating as a glaze to simply cover tops and drip over the sides.
For candy-covered treats, refrigerate until firm. For icings, let set at room temperature until firm.