I have been asked by a retailer to come up with a promotion involving a
small loaf cake, preferably chocolate, and covering it with a white
frosting that just kind of pours over the cake so that I would pipe out
the initials of his store on top of the cake using chocolate. The
frosting must be seamless to resemble a shoe box. I have never worked
with fondant and frankly am a tad nervous about using same. Any
recommendations my learned friends????? As always my thanks to all who
respond.

> wrote in message
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>I have been asked by a retailer to come up with a promotion involving a
> small loaf cake, preferably chocolate, and covering it with a white
> frosting that just kind of pours over the cake so that I would pipe out
> the initials of his store on top of the cake using chocolate. The
> frosting must be seamless to resemble a shoe box. I have never worked
> with fondant and frankly am a tad nervous about using same. Any
> recommendations my learned friends????? As always my thanks to all who
> respond.
>

How about a ganache made with white chocolate?

wrote:

> I have been asked by a retailer to come up with a promotion involving a
> small loaf cake, preferably chocolate, and covering it with a white
> frosting that just kind of pours over the cake so that I would pipe out
> the initials of his store on top of the cake using chocolate. The
> frosting must be seamless to resemble a shoe box. I have never worked
> with fondant and frankly am a tad nervous about using same. Any
> recommendations my learned friends????? As always my thanks to all who
> respond.

Two recommendations:

1) Read about poured fondant. Petit fours might be a good place to
begin. Preferably, not online. From reliable cookbooks.

2) Experiment with what you read.

It can certainly be done, but talking about it here is fruitless. You
need to get a more exhaustive picture of it than can be conveyed here.
And you need to actually do some to get a sense of it. What does it feel
like? How does it pour? How much do I need to actually pull this off?

Is the cake to be eaten? I assume so, otherwise you could use a block of
styrofoam.

And you need to make decisions like, how big should it be? What sort of
cake? How to assemble? What kind of coating to smooth the surface before
pouring the icing - fondant won't hide imperfections in the cake surface
- marzipan, preserves or buttercream?

All that stuff that will be somewhere around the poured icing info.

Pastorio