Hi Everyone-
I'm new here but am totally overwhelmed by the generosity of advice, information and recipes on this site!! I am VERY new to cake decorating and am enjoying learning all about it! But I have a question maybe someone can answer...Yesterday my 3 1/2 yr old came home from preschool w/ what looked like a petit four. It was a square of (gross) yellow cake covered "tightly" in a bright yellow frosting. I am curious as to what the frosting was. Maybe someone here can guess, but it was sweet, kinda grainy (ie from table sugar maybe?), and it looked as if the cake had been almost dipped in it or it had been poured over the cake (b/c the bottom war frosting free) and it was totally smooth. Oh yeah, the frosting kind of "chipped off" in chunks when you bit into the cake. Anyways, it was good and I know I've tasted it before, but I have no clue what it was. Does anyone have any idea?
It could also be candy melts that were melted and poured over the cake. I know some of the Wilton books show that. I prefer to use ganache!
~Chelle
I used it to do mini footballs for the Super Bowl. I baked some mini-egg cakes in the mini-egg pan and then covered them in ganache - YYUUMM!!!!!
Thanks for the response JoAnn. I'm kinda suprised b/c I was under the impression that fondant didn't taste that great and this tasted pretty good. And I guess if its cooked sugar, that might explain the grainy feel of it.
Thanks again, I'll check out the recipe section.
I'm still new to this also so I'm haven't tried all the techniques, but I did see someone make a poured "fondant" out of the wilton type buttercream frosting by basically heating it on low in the microwave to pourable consistency. I haven't tried this yet, but I think it probably wouldn't set up any more than regular buttercream. That probably wouldn't be grainy though since it's based on icing sugar and shortening or butter.
DandLsm0m: definitely sounds like the poured fondant and as mentioned, there are numerous recipes for it. 
P.S.: if you use chocolate melts poured as a "petit fours" topping, be sure to put some "paramount crystals" in with the chocolate when you melt it. Makes it easier to bite in too and you will have less chipping.
Quote by @%username% on %date%
%body%