Has anyone ever used Quick Pour Fondant? I was wanting to use some becaue of the "QUICK" aspect of it but was not sure if it looked nice. I have never used it either so Im not sure if it is easy to use or make. does anyone have any suggestions and recipes? Any information will be greatly appreciated.

I've used quick pour fondant for egg petit fours. I don't have a picture but they turned out well. The trick is to keep the fondant warm so it pours on nicely. I put wax paper under my cooling racks. You can reheat if you need.
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake.
To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.

I made large petit fours last month and used the colored candy melts and heavy cream following my recipe for ganache. I made sea green, ocean blue, baby pink, etc. Worked out great!

I'll have to try these suggestions. Thanks!!!

I don't know why but those tiny little cakes seem so hard to me. I've never even tried them. I'm a big chicken when it comes to them.