Cake icing help please?

You're correct--that is fondant. Essentially fondant is just sugar and really used simply for decorative purposes because it gives cakes a nice, clean, smooth finish. You can either buy it or make your own out of marshmallows, which make it taste a little better. Here is an easy marshmallow fondant recipe:

1 bag of white marshmallows (8 oz)

Water (2 tbsp)

Icing sugar sifted (1 to 2 pounds)

Crisco

Heatproof bowl

Spoon

Sift

Food colors or cocoa powder

Flavouring optional

* Put marshmallows in a heat proof bowl with the water and microwave for approx. 2 minutes or until the marshmallows puff up a little.

* Stir the marshmallows until smooth. At this time you can sift in cocoa powder if you want or any flavorings you are using.

* Add the powdered sugar using a well-greased wooden spoon until the whole mixture looks like dough.

* Grease your work surface with Crisco and your hands liberally and dump out your mixture. Start kneading the fondant, adding more powdered sugar until the desired consistency. Remember to add the powdered sugar little by little because too much will over-dry your fondant and it will crack. Add sugar until it's not really sticky anymore.

* You can use this right away or you can wrap it up tightly and store it.

If you're going to use fondant on a cake, you'll also have to prepare you cake before putting it on. In order to do this, you'll need to put on a crumb coat on your cake. This is simply a thin layer of buttercream all around your cake--it helps to keep crumbs down and also gives the fondant something to adhere to so it doesn't slide off your cake. Roll out your fondant to desired size and to about 1/8"-1/4" thickness. You will then carefully lift the fondant and lay it on your cake and smooth out.

Working with fondant takes some practice so I would suggest trial and error and really just getting into it. Also keep in mind that you can use the fondant to make decorations and can dry it out to make more substantial things.

You are correct in it being called fondant. While it can make for some pretty cakes, be aware that fondant doesn't taste especially good to most people, and it's more about decoration than a good taste. If that's what you're interested in, then check here for a good recipe: http://thecookduke.com/fondant-recipe/

Prepare cake by lightly covering with buttercream icing.

Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needeg

Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Shape fondant to sides of cake with a Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

Your cake is now ready to decorate.