feat: Add Poured Fondant Icing recipe

Fixes #1066

docs/ingredients/frosting/poured-fondant-icing.md

@@ -0,0 +1,79 @@
+---
+comments: true
+tags:
+  - frosting
+  - ingredient
+---
+# Poured Fondant Icing
+
+![Poured Fondant Icing][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 2.25 cups | 1.77 hours |
+
+## :salt: Ingredients
+
+- :chocolate_bar: 1 cup (142 g) white chocolate chips
+- :candy: 4 cups (454 g) confectioners' sugar
+- :candy: 0.25 cup (78 g) light corn syrup
+- :droplet: 0.25 cup (57 g) hot water
+- :flower_playing_cards: 1 tsp vanilla extract
+- :artist_palette: some natural food coloring
+- :droplet: some water
+
+## :cooking: Cookware
+
+- :shallow_pan_of_food: 1 saucepan
+- :bowl_with_spoon: 1 large bowl
+- :cup_with_straw: 1 heat-proof liquid measuring cup
+- :wastebasket: 1 wire rack
+- :cookie: 1 rimmed baking sheet
+- :page_facing_up: 1 parchment
+- :wastebasket: 1 fine-mesh strainer
+- :bowl_with_spoon: 1 heat-proof bowl
+- :knife: 1 sharp knife
+- :spoon: 1 small offset spatula
+
+## :pencil: Instructions
+
+### Step 1
+
+Before you begin, place your cake or cupcakes in the freezer to chill while you prepare the poured fondant.
+
+### Step 2
+
+In a saucepan set over low heat, or in the microwave, melt the white chocolate chips (or white confectioners' coating),
+stirring until smooth.
+
+### Step 3
+
+Sift the confectioners' sugar into a large bowl, and add the light corn syrup and hot water, stirring until smooth. If
+you're using a mixer, set it on low speed so the icing doesn't become too aerated.
+
+### Step 4
+
+Add the melted coating to the sugar mixture, then add the vanilla extract and natural food coloring. Transfer to a
+heat-proof liquid measuring cup. At this point, the fondant should easily pour off your spoon or spatula; if it's too
+thick, reheat it briefly in the microwave in 30 seconds bursts, and stir in 1 to 3 tablespoons additional water until it
+flows. The mixture is easiest to work with and pours smoothly at about 100°F.
+
+### Step 5
+
+Remove the cake(s) from the freezer. Place on a wire rack on top of a rimmed baking sheet lined with parchment. Pour the
+fondant over the cake(s), starting in the center and working toward the edges. Encourage the fondant to drip over the
+sides until entirely covered. Allow the fondant to settle for about 1 minute, then use the parchment to transfer the
+excess fondant that dripped off the cake into a fine-mesh strainer placed over a heat-proof bowl. Reheat the fondant
+until it's 100°F and repeat the process until the cakes are fully coated.
+
+### Step 6
+
+Allow the cake(s) to set for about 45 minutes to 1 hour; the poured fondant should feel dry to the touch. Use a sharp
+knife or small offset spatula to carefully remove the cake(s) from the wire rack. Add any additional decoration, if
+desired. Transfer to a plate for serving.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/poured-fondant-icing-recipe>
+
+[1]: <../../assets/images/poured-fondant-icing.jpg>