I know I read about this on a thread a while back, but can't find it now - who has tried the petitfour/cinnamon roll icing sleeve found here:

http://www.cakeart.com/store/e-StoreOperations_viewItem.asp?idProduct=12866

and what did you think of it? Is it better/easier than making homemade poured fondant? how does the taste and performance compare?

i have used it and it is great. just heat and pour

thanks sharon!