For our wedding, we had fresh raspberries mixed in with the filling and a rolled fondant icing.
Chocolate orange fondant was intensely rich, too rich for me, as were the iced cappuccino layers with alcoholic Grappa sauce.
Sugar paste, home made or bought, is sometimes erroneously called fondant icing.
By the time I reach Armani up at the top I have that sated feeling, the one-too-many chocolates syndrome where once-luxurious fondant turns to sickly goo.
In a saucepan, cook the fondant and corn syrup to a temperature of 310 degrees.
And then there are those where the fondant - the essential goo - seems to have seeped through what should be a tough chocolate shell.
Then I covered them with rolled fondant (a kind of icing) and painted them with icing color paste.
Then we tried some of their chocolate fondant and it was so good we were physically unable to speak.
In a saucepan over low heat, combine corn syrup and fondant and cook, stirring constantly, until a light caramel color.
As is fitting for such a mixed age occasion, tea, cucumber triangles and an impressive array of fondant fancies graced the dining room table.