6 cups powdered sugar, sifted (quick sift with a whisk)
1/2 cup water
2 Tbs light corn syrup
1 tsp almond extract (or one of your choosing)
In a saucepan, combine powdered sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92°F (33°C.) Mixture should be thin enough to pour, but thick enough to coat cake.
To petit fours: Frost petit fours smoothly with butter cream and place on a cooling rack with a cookie sheet or newspapers underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.