You may also be referring to a poured fondant like you find on Petit Fours. Make the 7 Minute frosting and ice the entire cake. Place cake in the freezer for at least an hour. Then make the poured fondant and let it cool to just barely warm. Pour over the cake starting at the center and gently pursuading the icing to drip down the sides. There is a famous bakery here in New Orleans that makes this kind of cake and it is heavenly!!!!

BASIC POURED FONDANT FOR CAKES AND COOKIES

2 pounds sifted powdered sugar (8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla (You don't want the extract to color the fondant -- clear is available from cake decorating shops. Use almond extract if not available.)
Food color (optional)

In a saucepan, combine all the ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.

Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.

Keep the icing warm, but use a thermometer to be sure it doesn’t go above 100 degrees F.

It shouldn’t be too thick, or it will not pour over the cookies or cakes smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached.

Note from source: This easy and shiny Fondant is perfect for decorating cookies, petit fours and even to glaze a cake with. It gives a shiny surface, when dried.

Source: Tami Smith