In a word - PHENOMENAL!

Reviewed On: Oct. 4, 2009

MMMmmMMM, tastes sooo good...reminds me a of the gingerbread shaped, chocolate filled butter cookies from the bakery. *Just a quick tip: if you want the texture of the Italian butter cookies from the bakery that are chocolate dipped with sprinkles on one side, substitute half the all-purpose flour, with cake flour, and bake 2-3 minutes longer. It adds that iconic crumbly texture, and is absolutely to-die-for- when you sandwich with your favorite jelly/preserves in between. My Favorite!

Reviewed On: Sep. 23, 2009

My cousin and I are avid bakers. We made 4 batches of this fondant to cover my son's 3-tier 1st birthday cake. We followed all the instructions and refrigerated as directed, and this was nothing short of a complete mess. Not ONE of the batches turned out easy to work with, we needed to make continual repairs to our cake, and work very quickly because this fondant hardened up fast. Needless to say, I will NOT be using this recipe again.

Reviewed On: Sep. 23, 2009