That's a great site. Thanks.

It talks about putting on the apricot glaze to give the fondant
something to stick to.

Now I may be getting a little wacky.. but I'm starting to think about
the yummy chocolate taste of ganache.
What would happen if I used a *ganache* glaze under the fondant? Could
the fondant stick to that? Then the cake would have chocolate in the
frosting and I could also color the fondant to look like a stone
castle. Other than the extra work involved, do you think this would
work?