Here's a nice little fondant-free gem I did this past summer. It's actually finished in my new favorite icing, swiss meringue butter cream. Oh dear lord I am in trouble with this one. I seriously cannot have it around. It's made by melting the sugar down, and thus creates a smooth silky texture, combined with fluffy egg whites and pure unsalted butter, it melts away to nothing in your mouth, craving for another spoonful. No sticky-sugary-my-teeth-hurt icing here, just smooth creamy nothingness.