Yes, I've used Wilton's QPF and it works perfectly... wull, depending upon your application, that is. As far as sweetness is concerned, yes, that much sugar is going to be quite sweet... but then again, it goes on very thin so it's not like each bite will be covered with great gobs of it.

If you want to color it, add your coloring when you're mixing it. After cooking, the fondant will be ready to pour when the temperature cools down into the mid90s.

Have fun. Btw, what is your project for the QPF?

For lack of a better description, it's like mixing up a batch of thin fondant that you pour instead of roll. The surface dries completely to a nice porcelain-like finish... tender not rock hard tho' for cutting/serving purposes.

I don't know why you couldn't... it'd be just like pouring ganache over something.

You peaked my curiosity so I did up a 10" dummy cake with some QPF. Excuse my lack of camera expertise... I can't get a true white to save my life.

Okay, I give up for today... I've tried at least a dozen times to attach a picture and it won't let me. I can't figure out why; I'm not doing anything differently than I've done before and my picture is actually smaller than others that I've posted.

Anyway, the QPF cake turned out quite nice... I would do it again as it is very easy to mix and use.

Guess I'll go bake something and leave the computer stuff for somebody more literate than I.