Hi everybody, I am planning on making a thank you cake for someone for watching my baby girl for me and would like to make a chocolate cake with chocolate icing and chocolate writing. I have two questions: Has anyone ever made the quick pour chocolate fondant - does it taste good? And if not, what is a good icing to try - I was going to go for the icing on my Hershey's box. Another thing is, what is the best way to write with chocolate? Can I use candy melts in a plastic decorator's bag? Geez, I feel like I'm being pretty ambitious but I really want this to be nice. Please help!!!!!11 
It probably wouldn't work for a LOT of writing, but when I made my niece a birthday cake I printed her name in a large font. Then I taped the page to the counter and taped a piece of parcment over it and traced the letters using melted candy melts. I let it dry and went over it a couple of more times, then I lifed it up and put it on top of her cake. (It was in a script font, so it was all one piece). It looked pretty.
Quick pour chocolate fondant ... haven't tried it. so I don't know. As for your icing, I would suggest the following:
1-1/2 c. shortening
1 c. unsalted butter (softened)
3 lbs. powdered sugar
1 T. vanilla
water
Method: combine shortening, butter, vanilla and 1 T. water in mixer until smooth. Stop mixer and add 2 pounds of powdered sugar and 3 T. water. Mix thoroughly. Add another 1 T. water if seems stiff/dry. Stop mixer and add last pound of powdered sugar and 3 T. water. Mix until smooth. You can add more water at this point (I generally add only 1 - 2 more T., depending on what consistency I want).
This is a good WHITE icing, but to make it CHOCOLATE, do the following:
Combine cocoa powder with vegetable oil to make a paste. You want all the cocoa to be dissolved and the mixture to be smooth and lump-free. Take a portion of your white icing and add this cocoa/oil mixture to it until you have the color/consistency you want.
To do the chocolate writing, yes, candy melts will work fine here ... or use chocolate chips that have been melted. I have found that the semi-sweet chips will actually leave a glossy sheen to your writing ... and they'll be dark against the chocolate icing, so they'll show up well.
Best of luck to you. I'm sure your "thank you" cake will be well-received!
Thanks alot!!! I'm gonna try it. The cake is for Saturday so I will post pics when I am done. 
Glad you like the sound of the recipe. It's slightly modified from "Cakes by Design" by Michael Farace & .... well, I've forgotton his co-author (I'm really getting old!). This is the "crusting buttercream" I use for most all birthday cakes and such (graduations, etc.), but I generally like to use a Mousseline Buttercream from Rose Levy Berenbaum's cook book, "The Cake Bible". Both are pretty tasty and have served me very well! Enjoy!
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