This was my first time making fondant and I did a ton of research on it. I decided to make this recipe because I didn't need to go purchase a candy thermometer. I'd definitely do this again. I followed the suggestion that I use marshmallow fluff (though mine didn't add up to the same volume, so I melted a few ounces of regular - large - marshmallows). It worked really well. I also followed the suggested to heavily grease (I used butter) every surface that the stuff touched, particularly my Kitchenaid mixer. I probably added two times (at least) the amount of confectioners sugar when I was starting to roll it out, but that may be because I live in an extremely humid area. The toughest part really was transferring the sheet of fondant to the cake. My husband suggested I roll it out on bakers' paper (the best I've found is called Non-Stick Baking Liner - far superior to any parchment or wax paper that I've found), and then transfer it to the cake that way - peel it off the paper. That worked really well. I cut polka dots out to cover the "problem" areas, and it turned out cuter than I'd even thought. Someone, somewhere, suggested using vodka to adhere the embellishments to the fondant-covered cake and that worked splendidly. One recipe yielded a whole lot and I had leftovers. I covered a two-tiered 10" and 6" cake with it and probably have enough to do another of the same size.
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