How do you get a smooth layer of icing or fondant on a cake?Icing is not the easiest product to work with.
It's high viscosity and sugar content makes its handling rather difficult.
While it can be sprayed, it does not always give you a fine spraying pattern. Spraying is not the best choice to obtain a smooth layer of icing on the cake. 
There is an alternative solution: pouring the product.Pouring uses gravity. The icing is pumped to a tube with a slit hole. The icing comes out of the slit and falls down onto the product. When sufficient icing is pumped to the tube it creates a curtain of icing.
When a product travels through the curtain, it gets covered with a smooth layer of icing. The thickness of the layer can be altered by adjusting the opening of the slit and by increasing or decreasing the speed of the conveyor belt.
However, even this pouring method is not always effective. When the icing is really thick, the flow is often restricted making a smooth curtain difficult to achieve.
When using a thick icing a better method is to use a so-called overflow container or pouring container mounted above the conveyor belt.
This type of container has a lower rim on one of its sides. The icing is pumped to an overflow level so that the excess icing forms a curtain to cover the moving product on the conveyor belt.
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