Look in the Wilton year book or site for their poured fondant, it's pretty easy and you can flavor it.
here's the recipe I use... I usually add some type of liqueur (depending on what flavor petit fours I'm making) but any extract would be good.
2 pounds sifted powdered sugar (about 8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla or almond extract (I sometimes use half of each)
Food coloring, if desired
To make icing:
In a saucepan, combine all the ingredients except food coloring. On low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.
Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.
Keep the icing warm, but use a thermometer to be sure it doesnt go above 100 degrees F.
It shouldnt be too thick, or it will not pour over the cakes smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached.
Good luck!
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