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
1 tablespoon extra-strong coffee OR
2 tablespoons rum OR
2 tablespoons any liqueur OR
1 teaspoon vanilla OR

Mix in until smooth

This is enough mock fondant for the top of a 9-inch layer cake.