I would say this is either a piece of fondant, as someone mentioned earlier, or possibly glace icing (not sure if the name is different in USA as I'm from UK).
The recipe I have for this is:
225g/2 cups icing sugar
2-3 tbsp warm water or fruit juice
food colouring if required (no quantities given)
Sift icing/confectioners sugar into a bowl then gradually add water/juice until consistency is like heavy cream. Beat until smooth and coats the back of a spoon.
This frosting can be drizzled onto cakes and can be used to make lovely spider web patterns (cover cake top in one colour then drizzle circles from middle of cake getting bigger as they go out, then use a toothpick to 'pull' the circles out to make a spiders web).
It should dry off but wont go completely solid like fondant would.
Hope this helps!!
It's poured fondant. Cake Journal has directions on the website.
http://www.cakejournal.com/?s=poured+fondant
I agree with the poured fondant, it's also what's used to cover petit fours. If the cooking temperature is accurately regulated it won't turn to hard candy like the previous poster's experience, it was just cooked too long.
A[IMG]http://www.cakecentral.com/content/type/61/id/3288712/width/200/height/400[/IMG] how about this?
AI saw this photo one of my fb friend and she said she doenst use fondant.. But she does t share her techniques.. Pls help guys.. [IMG]http://www.cakecentral.com/content/type/61/id/3288713/width/200/height/400[/IMG]
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