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1. melt rolling/dry fondant in hot simple syrup for a makeshift pouring fondant, approx. 1 oz of fondant to 1/4 c. of simple syrup 2. stir until smooth. add water or lemon juice (a tsp at a time) to thin it out, or add powdered sugar to thicken it. 3. tint fondant and flavour, mix in. i use food colour gel. if you flavour it, use colorless flavouring, extracts or oils 4. dip cake in fondant, using a fork or your fingers if the fondant isn't too hot. let excess drip off before placing on drying rack. if the icing harden before you're finished, you can add a little more water, or zap it very briefly in the microwave to soften it.