1 box powdered sugar
1/4 c white corn syrup
1 stick butter
flavoring to suit.
soften butter, mix well. you'll need to use your hands or dough hooks before it is done. roll it with a rolling pin on a powdered sugared board to make a cake top (the "fondant icing") or pinwheels (great with either a peanut butter or chocolate filling) or roll into balls and dip in chocolate or roll in sprinkles. stores well in an air tight container. mails well (all the way from florida to hawaii) and is nearly impervious to the heat.
for the fondant icing, to get the shiney smooth look, you can brush it lightly with sugar water to dispell the powdered sugar and give it a "stiff" look.
