Quick Pour Fondant Icing-*
Instructions:
Step 1
Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.
Step 2
Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.
Step 3
Makes 2 1/2 cups. Recipe may be doubled or tripled.
Step 4
Ideal for preparing a cake for fondant or for crumb-coating cakes before icing.
Step 5
Heat preserves to boiling, strain. Brush on cake while still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less.
Step 6
Covers a 10 x 4 in. cake.