Does/has anyone ever used the poured fondant technique? How big of a difference look and taste wise is it from regular?

I have recently for cupcakes. (See my Photos section, it's the blue cupcakes on the white tower).

It was messy to do, but easy to transport the finished cupcakes to the wedding.

As for the taste, I found it pretty sweet and heavy...though I may have been heavy-handed in icing them! The cupcakes did stay moist for 3 days with the poured fondant...as I kept some back and tried them on the Tuesday!

Poured fondant is fairly thin, somewhat like royal icing. It wouldn't look much like rolled fondant.

Even to cover petit fours, it often takes more than one coat, and some people even use regular fondant on the tops of the petit fours to get a smooth surface.