Reviewed: Aug. 18, 2009

EASY, EASY, EASY!!!!

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Rici from Oregon

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 14, 2009

I used this recipe to make a cake for a birthday party. Having never used fondant of any kind before (I was always afraid of it!) I was very happy with my results! It is super simple to make and easy to work with. Two things I would change about the recipe though. One, it is very helpful if you grease all of your bowls/beaters with shortening before making this. The bowl you melt the marshmallows in and the mixing bowl and beater. It will make clean up way easier. Also, if your frugal like me, you may not want to soften quite so much butter. I found that I only really needed maybe a shy half of the 1/4 called for. Butter is pretty expensive and I had all that butter sitting in the bowl that I was unable to use for anything else (since my fingers had been all in it.) These are very minor things though, so the recipe still gets five stars from me!

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JenniLynne

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 12, 2009

Tried this recipe yesterday and it turned out great! Tastes like bubble gum or chewy cotton candy! I used a 10 oz bag of regular size strawberry marshmallows to make pink fondant. Followed the instructions but eyeballed the ingredients - ended up using a little over a pound of icing sugar. Greased everything it would touch with butter, and had no problems with it being sticky. Used the KitchenAid stand mixer & dough hook, but I had tiny lumps of crystallized sugar in the fondant, so I had to take them out by hand. Think I might have microwaved it too long or added the sugar before it had cooled, which I also forgot to sift first! Wrapped it up, tossed it in the fridge, & went to the store to get the 16 oz pack of white minis & found that they were easier to melt especially since I put the water into the greased bowl first, then added the MM and microwaved for 30 seconds, then stirred and added the vanilla and butter. Microwaved another 30 secs, then stirred until it was totally melted and smooth. Poured it into the KA bowl, added sifted sugar and used the mixer to mix and knead. When it was done, I scraped the sides of the bowl, greased it again and put the lid on and stored it in the fridge. I'll be adding different colors to small portions of the white fondant for the cake decorations. I'm glad a friend sent me the link to this recipe!

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crys1ss

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 11, 2009

This was my first attempt and I really didn't know what to expect. It was fun to make and looked nice. I didn't have any food coloring on hand so it was just white. The final product did not taste good. It had the consistency of rubber. It looked really nice, but we ended up peeling it off the cake when we ate it. I will only make this if I'm trying to impress someone with decoration. Good recipe, and I do recommend it, but not a good frosting to actually eat.

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Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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Reviewed: Aug. 11, 2009

I made this fondant to make cupcake toppers with (in this case, boobies!) I made this recipe without any changes and it turned out awesomely. I haven't tried to use it to cover a cake, but for detail work it's easy to work with and very forgiving! I did add color to the marshmallows when they were warm, but that's just common sense.

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SweetSweetSteph

Cooking Level: Professional

Home Town: Oklahoma City, Oklahoma, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 9, 2009

Simply excellent as written

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

This was so easy! To those who struggled with cracking, I wonder if you overcooked your marshmallows? Just soften them so they can be stirred smooth, don't wait for them to turn liquidy in the microwave. I added regular food coloring into the marshmallows as recommended. I used my Kitchen Aid mixer as recommended by other reviewers, but found that the sugar tended to collect in the bottom of the bowl and eventually I just dumped it all onto the counter to finish kneading. I never thought I could make fondant myself, and I never expected it to be fun. Saves money over expensive bakery cakes and looks just as lovely and professional. Definitely give this one a shot. Thanks!!!!

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mrs.frisbie

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

I was nervous to try my first fondant, but this was a pretty easy recipe. After reading up on fondant I kept hearing how difficult it was! If you can make cut out cookies, you can do this! I mixed it by hand, as another reviewer sugesting (I didn't want to mess with geting out my big mixer). Next time I will use the mixer, as it was a very messy job and probably took longer that way. I also used crisco instead of butter, as I had extra I needed to use. I mixed in the food coloring after it was finished, and had to constantly put more shortning on my hands to keep it from sticking. I also sprinkled the table with corn startch when I rolled it out. All in all, it was very easy. Had no trouble with it breaking or tearing. Oh, I also had to add extra powdered sugar. About a handful more. However, I didn't have the exact amount of marshmellows. I had two 10 oz bags, so I guessed at what 16 oz was. It's not too tricky a recipe, as it turned out fine even with my marshmellow problem! I will be making this again! Thanks for sharing!

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happywife&mama

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Reviewed: Aug. 6, 2009

This is so much fun! I did need butter to keep it from sticking to the counter. I did some fondant figures and while I was working with different colors of fondant, other pieces would dry out. I would knead in butter to revive it--worked perfect!

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

Super easy! I have never made a fondant before and this was so easy and came out divine! I did not use a mixer or have to wait until marshmallows cooled. I put the marshmallows in microwave for about 45 seconds, then stirred them until smooth. I added in the water, vanilla, and some food coloring. I mixed it all together with a spatula, and it was so workable! Then I gradually added the sugar until it wasn't sticky! So easy! I am making cupcakes that look like cheeseburgers - this was a simple (tasty) solution to making cheese slices!

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Sweets

Cooking Level: Intermediate

Home Town: Dover, Delaware, USA

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Reviewed: Aug. 5, 2009

Very good and very easy. I covered my cake with regular buttercream frosting (crumbs in the frosting are ok). I rolled out the fondant on a laminated pastry mat covered with a thin film of shortening. I flipped the mat over and positioned it on the cake, peeled off the fondant, smoothed it down, and trimmed off the excess with a spatula. To marble your fondant: divide your dough in half. Tint the dough balls with different colors of decorator gel (or keep one white). Roll them out into logs about 10 inches long and twist (or braid if you have 3 logs) them together. Knead them SLIGHTLY, trying not to overwork them as the color will become more uniform the more you mix it. Roll it out a bit and knead a little bit more and roll out to your desired diameter.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 4, 2009

Maybe it is because I have an ancient sunbeam mixer but this just did not mix well and was a mess. My mixer could not mix it. Should have tried some of suggestions but doubt it would have helped. We also weren't to crazy about the taste once we did get it mixed up.

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laurscookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 3, 2009

This was my first fondant cake and I couldn't believe how easy it was. My daughter wanted a skull cake for her 9th birthday and to buy it would have been an arm and a leg. I'm so glad I decided to give it a try. I can't wait to make another fondant cake now.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Aug. 2, 2009

I made my first fondant cake using this recipe, and it turned out really well. It took me forever to mix in all the confectioners sugar and get the right consistency, but that could just be the fault of my ancient mixer. I ended up using a whole bottle of liquid food coloring to make it blue, though it still wasn't as dark as I would have liked. But the fondant tasted great and was easy to work with, and my cake received a lot of positive reviews. Thanks!

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NittanyLionLauren

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Jul. 27, 2009

So much fun! I used gel food coloring - green and purple. Avoid the liquid food coloring unless you must - it makes the fondant sticky and harder to work with. If you want to create letters, it is very easy cut if you use a non-serrated knife. I kept it in the fridge and then let it come to room temp to use.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jul. 25, 2009

Like some of the others I was nervous it was never going to stop being sticky, but it did and worked wonderfully. This was my first time making fondant and I think my cake turned out pretty great. I will be using this recipe again for sure!

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Brie

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

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Reviewed: Jul. 25, 2009

Good recipe. This was my first use with fondant. I was nervous at first because I didn't think it was ever going to stop being sticky. However it did and my cake turned out pretty good for a first try. Thanks for the recipe! Will use again.

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BambiEyes83

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Reviewed: Jul. 23, 2009

Great recipe. I would have to say that I had more problems rolling the fondant out after putting it in the fridge. Used this to kidlet's castle cake.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 23, 2009

I use this recipe but MINUS the butter. No need for it. You can just use marshmallows, water, sugar and any flavoring you desire. It tastes WAY better than a store bought popular brand that is practically unedible! Mini marshmallows are also not required. I have made it with regular ones and it is just fine, just be sure to use the same oz. size. Also, if you omit the butter, no need for refrigeration. Just melt the mallows with the water until smooth then add the sugar and flvoring and work it A LOT until pliable and not sicky. Then it will store fine in a tupperware, airtight container.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 22, 2009

This recipe is easy and not too messy. I take away a star because no matter how much confectioners sugar I used - the fondant was just too sticky. I ended up running out to the store to buy fondant, which was much easier to work with, but a lot less tasty...

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