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Poured Fondant Frosting

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1 pound confectinoers sugar
1/4 cup light corn syrup
1/4 cup water
1-1/2 teaspoon salt
almond flavoring
2-3 drops red food coloring
6 large marshmallows (optional if you want a bubbly affect)

Sif the confectioners sugar into the top of a double boiler.  Add the corn syrup and water.  Stir over boiling water until smooth.  Add the vanilla, salt and almond flavoring to taste.  For a pink champagne effect, stir in 2-3 drops red food coloring.  Keep the frosting warm so it spreads evenly.  Carefully spoon the fondant over the top and sides of the cake, then quickly smooth it with a knife or spatula while still warm.  Slice the marshmallows into 4 rounds each.  Dip each round into frosting and set at random on top and sides of cake for bubbly effect.



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