Poured fondant is a shiny, pourable sugar icing traditionally used to cover petit fours, and also makes a lovely glaze for cakes and cupcakes. It can be applied, as the name implies, by simply pouring over a cake and letting it drip down the sides. Many small cakes, such as petit fours or cupcakes can just be dipped in the fondant. Poured fondant is made by gently heating previously made and cured fondant, along with simple sugar syrup, until it dissolves and becomes pourable. The poured fondant can be flavored with extracts or oil flavors, and tinted any number of beautiful colors using food coloring. This Poured Fondant recipe uses one batch of pre-made fondant, about 1¼ pounds, and is enough to cover a 9 inch cake, or 30 to 40 cupcakes. When fondant is to be poured over cake, first apply a thin crumb coat of heated apricot jam over the top and sides of the cake, then allow the jam to dry before covering with the fondant. The crumb coat fills in any holes and makes a nice even surface to allow the fondant to spread evenly. Apricot jam is a neutral color and won’t show through the fondant. Dark cakes, such as chocolate can either be crumb coated with apricot jam or other darker fruit jams. To cover cupcakes, I think it is easiest to hold the cupcake upside down and just dip into the fondant, lift the cupcake and allow some of the excess fondant to drip off, and then turn the cupcake upright. I don’t normally crumb coat cupcakes although a crumb coat is a good idea if the cake is very soft and crumbly. Poured fondant makes a scrumptious thin coat of icing that can be left unadorned, or allowed to set then decorated. Either way, your cakes will be delicious.