Reviewed: Feb. 10, 2012

Not for me!

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Reviewer:

imtassiethatsme

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 24, 2011

I must say I am very disappointed with this recipe. It was so clear that you could see the cake underneath, even with coloring added. I would not recommend doing this, but instead using marshmallow or roll-out fondant. It may be more time consuming but the results will be better.

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Reviewer:

Wynn

Reviewed: Oct. 6, 2011

This is the farthest from fondant icing. It RUINED my cake. When I poured it on like it said, it made me cake look like a candle just melted on it. Not smooth. And when i tried to smooth it out, it just fell off. If your looking for a smooth icing, this is NOT the one.

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Reviewer:

Deegan

Reviewed: Feb. 7, 2011

The suggested temp is way too low. I also had to add more water to get a even mixture. It was more of a thick glaze then fondant. I would not use as a glaze though, just tasted like powered sugar, I will keep on searching.

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Reviewer:

mntraynor

Reviewed: Oct. 3, 2010

This was difficult to make and very disapointing. Wont try this again.

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Reviewer:

Anne

Reviewed: Jul. 30, 2010

This recipe is not for cakes definetely. It totally ruined my cake. I think that pouring the mix on top of iced cake does not work. It got bumpy and when I tried to fix it with the spatula, the surface moved so it turned into a big mess. For cup cakes, maybe. For cakes, I don't think so.

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Reviewer:

bizcocho65

Reviewed: Apr. 26, 2010

This recipe worked really well for me. I read some of the reviews that said they had a hard time coloring it, and since we needed it BLACK, I subbed out a full ounce of the water for black food coloring. It was probably a touch of overkill, but it was black as night. I made it twice, and learned that the fondant doesn't change consistency very much when it gets to the appropriate temperature. It just takes less drying time the longer and hotter it is cooked. The first batch I heated until it boiled, and had to cool to an appropriate temperature, and it hardened almost on contact. The second batch I cooked about 15 degrees higher than the recipe stated, and it stayed tacky longer. It was much easier to smooth and a lot less stressful.

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Reviewer:

RegularMom

Reviewed: Apr. 17, 2010

Recipe works great. the procedure needs to be changed. I had stunning results, but I had to adjust the way I prepared the fondant. Heat the water, syrup and flavor to 110 or 125. Put liquid in Mixing bowl and slowly add the sugar, you may need more or less depending on the humidity. If the fondant starts to get too cool it will thicken. Have a water bath on the stove or crock pot to warm the cooling fondant. Any of the spills, drips can be reheated this way too. Just scrape it back into a heat safe bowl and place over the water bath until you have the consistency you want. *For more flavor and color add a little "kool-aid" powder before adding powdered sugar to heated liquid.

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Reviewer:

Christine

Reviewed: Apr. 11, 2010

Used this on one of the yellow cake recipes from here. The temperature is the key to getting it just right. I liked the smooth shiny tops it made on my cupcakes!

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Reviewer:

La Homespun

Cooking Level: Expert

Home Town: Joplin, Missouri, USA

Living In: Mexico, Missouri, USA

Reviewed: Feb. 24, 2010

Too sweet and transparent. I went above the recommended temperature by accident. That is very easy to do so start on low! That may be why it was transparent as another reviewer mentioned, but I do not know for certain.

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