This has taken the place of the old-fashioned frosting except for plum or pound cake. To make it, see "Fondant," in the first part of this book, page 92. Melt the fondant by standing the bowl containing it, in a saucepan of boiling water and stirring it till it is like cream, taking care none of the water boils into it; flavor and color as you please; spread it on the warm cake like other icing.