I make poured fondant without white chocolate. It pours better. It is also easier to scrape up leftovers and re-use them. Use the sugar and corn syrup recipe here, a few drops of almond extract, and add hot water drop by drop until you get a good thick icing. Keep it warm to use it. You can spread a thin coat of melted white chocolate on top of the cake--then the top will be really clean and not show any brown crust. It is also easier to dip petits fours if the cake is well chilled but not frozen. Chill the sandwiched layer for a couple of hours, and then use the cookie cutter. You will be happy with the result. Thanks for sharing other techniques Irene. ~ MaryJane

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