I have several books that call for ready made pourable fondant icing... where do I find this or can I make this???
Quick-Pour Fondant
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
1.In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. If fondant is heated too high, it will lose its shine. Stir in the almond extract, and icing color if desired.
2.To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
I read somewhere that you can warm up ready-made fondant (as in, the kind you roll out to cover a cake) and add a bit of glucose and use it as pouring fondant. I tried it with poor results, but I think I may have overheated it. Has anyone tried this?
michelle_in_WI thank you for the recipe, can't wait to make it... 
You're welcone! I figured I should come out of lurking, since I happened to be reading this thread while sitting a foot from a stack of old Wilton yearbooks (from the 80s), several of which contain a poured fondant recipe. 
I lurk here a lot, and I am learning SO MUCH! Thanks to CC, I'm feeling brave enough to be confident in making my first "major" cake- i.e. for my mom's big party she's having on Monday, with lots of people who are going to see it.
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