6 cups confectioners sugar
1/2 cup water (4 oz.)
2 tablespoons white corn syrup
1 teaspoon almond extract (stage 2) [Maybe vanilla or lemon will work?]
food coloring (optional)
Combine water and corn syrup. Add to sugar in a saucepan. Stir over low heat until mixed and heated to 92 degrees F. Thin enough to be poured but thick enough that it will not run off the cake. Stir in the extract and color. To cover cake, first seal cake with thinned buttercream or fruit glaze*. (This is a must!) Place cake on rack with cookie sheet beneath. Pour Fondant over cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula. Excess fondant can be stored, tightly covered, in refridgerator for weeks. Reheat to use again. Yeild: 4 cups, enough to cover a 10 in round cake.
*Apricot Glaze
1 cup apricot preserves (stage 2) [Maybe a stage 1 fruit preserve would work?]
Heat preserves to boiling, strain. Brush on cake while still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less. Yeild: Covers a 10 in by 4in cake.
I usually just seal my cakes with thinned buttercream. Just add several tablespoons of water to about a 1/4 cup of buttercream icing. This takes longer to dry than the fruit glaze and should be used on a cooled cake, but works fine.
Both recipes from Wilton Cake Decorating Yearbook
There is also a note that this icing works on all cakes, petit fours and cookies.