Fondant icing comes in cans of 1/4 to 1 lb. Syrup has often risen to the top of the can. Remove the syrup, set it aside. Should there be no syrup, prepare one by boiling 1 3/4 oz sugar with 1/4 cup of water then letting it cool off. You might not need to use this syrup, but if you do, the fondant icing will not wait. Heat up the fondant icing in a saucepan over a very low heat, stirring until warm and runny. Add 1/2 teaspoon of syrup if need be. When warm and softened, color by sparingly using food coloring available in food stores. We suggest dipping the tip of your finger into the food coloring, then into the fondant icing until reaching the right shade. For chocolate fondant, use pure cocoa powder 1/2 teaspoon at a time. You might have to add a few drops of the syrup. Cakes with a dry and permeable surface need a coat of liquid apricot jam for the fondant icing to hold. Coffee fondant icing: dissolve 2 teaspoons instant coffee in 1/2 teaspoon of boiling water. Pour the coffee into the warm fondant, a drop at a time. You might also need a few drops of syrup. Choux pastries are dipped in the fondant then smoothed out with a finger.
