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I’m not sure just yet. I know that the texture needs to be VERY smooth under the glaze. I also tried just pouring a mostly white glaze over a chocolate cake without frosting and it just sort of soaked into the cake. So some sort of frosting is definitely needed. I just have yet to try it with a smooth, possibly frozen frosted cake. So if you decide to give it a try I’d love to see how that turns out. Instead of fondant, I have tried heating the pre-made containers of frosting in the microwave. This makes it thin – give it a little stir and then you can pour it over the top of the cake. This “frosts” it with an ultra-smooth layer as long as you don’t touch it to try to smooth it out more. Once it dries you could then try the marble glaze over the top. That is the only way I know of to get the regular frosting as smooth as fondant. But again, I don’t know if the glaze will soak into that frosting too or if it will work the same way.

This recipe uses corn syrup, so that is my preference. As mentioned, refrigerating it will dull the shine, so I don’t recommend refrigeration once the glaze has been added, except after serving.

My sons bday is sat and I was going to make his cake the night before icing it in the morning and use the sites refrigerators will it stay shiney. Will be refrig for at least 1 hours