Variously Flavoured Mock Fondant Icing
Your cake will be easier to work with if it is frozen or partly frozen.
| 1/2 cup cooled basic simple syrup | Mix together in a saucepan using only enough sifted confectioners' sugar to make a fairly stiff paste. Place saucepan over low heat and warm, stirring constantly till fondant is lukewarm. Be careful not to overheat, or the icing will not be shiny. |
| ~1 1/2 cups sifted confectioners' sugar | |
| 1 teaspoon melted butter1 teaspoon egg white | Beat in a teaspoon each of egg white and melted butter. If icing is still too thick, add additional syrup or flavoring liquid to thin it. If it becomes too thin, add more confectioners' sugar. |
| 1 teaspoon melted butter1 teaspoon egg white | |
| 1 ounce melted unsweetened chocolate OR | Mix in until smooth |
| This is enough mock fondant for the top of a 9-inch layer cake. | |