Reviewed: Nov. 15, 2009

This was the second time I have ever made fondant and I loved it! This is the only fondant I will ever use. It is so easy and the taste is good too! I put a thin layer of frosting under it (thicker than a crumb layer but thinner than regular) and it was great! My only problem now it getting the fondant flat on the edges of a square surface! Any suggestions? :)

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Mynyel

Cooking Level: Expert

Home Town: Lompoc, California, USA

Living In: Leicester, North Carolina, USA

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Reviewed: Nov. 14, 2009

This is such a simple recipe and absolutely terrific! I made some of the same changes as everyone else; used crisco and didn't bother with the vanilla - oh my! I've never worked with fondant before this and now that I've found this recipe which is super economical and devine as far as taste goes, I'll be using it from now on! Everyone raved about the taste and the look, and it was so easy to work with. I highly, highly recommend this recipe to anyone who is wanting to get into working with fondant but has been intimidated by it until now. Try this! You will love it!

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Caroline

Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Nov. 12, 2009

This is very tasty. I always without fail peel fondant off of cakes. But not this one!! I messed up BIG time by not spraying my beaters and I paid the price (a burnt out mixer), LOL. Thankfully I didn't burn out my stand mixer. Now I know what to do differently next time and I know it will be easier. Make sure you read the comments before trying this recipe, but definitely try this recipe:-) Also, I noticed that Crisco worked better than butter for the stickiness. Thank you so much for a fondant that I enjoy (and is inexpensive, too!). I am gonna WOW my family for my kids' birthday this weekend.

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amys6

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Reviewed: Nov. 11, 2009

This worked perfectly and looked spectacular but IMO it was way too sweet - it is basically pure sugar. I think I prefer the standard fondant (which I understand is also a bit easier to work with once it's rolled out).

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MADDYV

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

LOVED IT!!!!! its a great, versatile fondant that starts off white so you can color it to be as light or dark as you want. I followed a review and added the color when the marshmallows were melted and it works better to add a small amount of sugar then knead in the rest. It helps a huge amount to put quite a bit of crisco on your counter before you knead it. Thank you so much, my cake wouldnt have been the same!!!

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TgurL217

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Reviewed: Nov. 11, 2009

I followed the recipe exactly and made this for my daughter's birthday. It was pretty hard to roll out, even after letting get to room temperature, and the taste was blah. Every person at the party peeled it off of their piece of cake and left it on their plate. However, I refrained from giving it one star, as it is edible, just not good tasting.

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VirginiaGirl

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Reviewed: Nov. 9, 2009

Used marsh mellow fluff and skipped first couple steps. A little difficult to knead in color, but otherwise fine. I will make it again

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xkathrynhenderson@yahoo.com

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Reviewed: Nov. 6, 2009

Perfect!

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detroitgirl313

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Reviewed: Nov. 5, 2009

Just made this for the first time. A loyal buyer of commercial fondant, I was skeptical. Very easy to make. I found that using my stand mixer was made this so easy. I used the paddle attachment and it mixed perfectly. When I kneaded the fondant, I kept my hands greased in crisco and it came out shiny and smooth, just like store bought. I will definitely make again!

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kamikazel

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Reviewed: Nov. 3, 2009

Definately better thatn regular fondant in regards to taste. I have not ever worked with fondant and have wanted to try tot use it. This was easy to make. Followed the recipe and directions, tried to use my kitchen aid. It was having to work too hard, so I just finished the kneading by hand and it came together nicely. It was nice and smooth. Used it for a ghost cake, it looked cute! Definately worth trying again, thanks.

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RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Nov. 3, 2009

I made this with the Marshmallow fluff like chef4six recommended and it turned out great. It tasted great also! I will be making it again for a baby shower cake this next weekend.

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Kimber

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Reviewed: Nov. 3, 2009

Wonderful recipe! It took a lot of work to get it kneaded enough, but definitely worth it. Also, I tried just using the butter and after scraping the fondant off my hands forever I tried the Crisco idea mentioned by a few other reviews... this worked perfectly and I had no other problems with stickiness. Great flavor and was a fun project to do with my daughter. I will definitely use this recipe again. Thanks!

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JoDutchFL

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Nov. 2, 2009

Patience is what you need and it will pay off. It is sticky, but it gets better the more you work with it. My son kept eating it so you know it even tasted good. This was my first attempt at fondant, I will be making it again.

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NSUNRISE

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 2, 2009

I have to say it is really easy and tastes better than the other Rolled fondant recipe in this site. Both are easy but the marshmallow fondant is quicker and it has the fluffy texture and it tastes like marshmallow. The only twist just bit more vanilla and mixed with wood spoon and then knead for maybe 8 min and ready....

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Mamaofthree

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Reviewed: Nov. 1, 2009

This was my first time making this. I used the fluff to cut some time. I mixed this in my KA mixer and it was struggling a bit! Very sticky! I think I kneaded the fondant to much where it came out a bit transparent. Next time, I won't! I was worried that this will not have much taste, but I kept cutting little slivers off the cake! I made a "Hello Kitty" cake for my daughter 3rd birthday. This recipe is a keeper!

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Oct. 29, 2009

Makes fondant easy for a someone just starting to use it. And tastes okay too.

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Jessie R.

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Oct. 28, 2009

I followed this to the letter and it was a mess! It never got completely smooth. When I kneaded it it would be almost smooth and then turn very sticky again sticking to the countertop and my hands. I added more sugar and the same thing would happen. NOt sure what we did wrong with this but will not be using this again! Rolled buttercream fondant from this site is better, although that one is quite greasy. Will keep searching for the perfect fondant recipe!!

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KABBIE

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Reviewed: Oct. 28, 2009

I love this! It taste so much better than the boxed stuff, and was a huge hit at my daughter's first birthday party!

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Shantel

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Oct. 27, 2009

This was so much better than the traditional fondant! It was very sweet, but isn't that what icing is supposed to be anyway? I added maple flavoring to it and it really perked it up and made it much more interesting! My advice would be to let the fondant cool before kneading it. It's VERY sticky otherwise!

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Oct. 26, 2009

Invest in a Kitchen Aid ... you'll need it! With that aside, this is an awesome recipe! Clean-up is a breeze and I should know, since my hand mixer quit working while I made this icing. So, with 1/2 mixed fondant icing, I dumped the rest on the counter, grabbed my latex-free gloves, slapped on some butter and kneaded away. I had to add additional food coloring since I was making 3 batches and my mixer burned up midway through the first and it blended in perfectly (yellow to orange). Will keep this on hand and adding a KA to my Christmas Wish List! :)

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