Icing made from fondant, both as regards looks and taste, is the best of all icings. However, it is more often used for small than for large cakes, as the best results are secured when the article to be iced is dipped into the icing. The fondant from which this icing is prepared keeps almost indefinitely, and, when not ready for use, may be bought of a confectioner or baker. To prepare for icing, put what will be needed into the upper part of a double-boiler set over hot water; add a few drops of syrup, at about 35°, and such flavoring as is desired, and beat while it melts. The water need not boil, as the fondant melts at a low temperature. Tint if desired, and dip into the icing the articles to be coated. Small cakes of all kinds and éclairs are most commonly the choice. Add syrup to thin, as the mixture thickens, and always beat before dipping an article. Made a little thinner than for dipping, it may be run on to a large cake. Fondant should be beaten, not stirred.