One reason Ilove this website is for the honest but not rude reviews. I like the idea of rolling it out on wax paper. Dough's a bit greasy but can be fixed with a tad of powdered sugar once on the cake. Tastes great but it's not an inexpensive alternative to frosting. The corn syrup, shortening and 2 lb. pwdrd. sugar was costly. I'll use on special occasions.

I read all of the reviews and noticed a stark difference: reviewers either LOVED it and it was "easy" or they loathed it and it didn't work. Of course, I was sure I would be one of those for whom it worked easily. Not so much. I can't fault the recipe because I'm more apt to believe it was a user error on my part (but perhaps the recipe could be a little more explicit?). I received some help/moral support (TY PAM) on the RE and finally "made it work", in the words of Tim Gunn, but it wasn't pretty. I *think* I'll try this again because I hate to let anything get the best of me. UPDATE: I feel the need to add this was VERY easy to work with for cut outs! The difficult part was covering the cake. So, if you're just looking to use it for cut outs, don't be intimidated at all-that part was easy!

I *loved* this recipe! I hadn't tried a lot of fondant recipes before this so I was a little nervous! It was just GREAT! It is soft but after I mixed it, I just added a little more powdered sugar whenever it felt sticky. I rolled it out on waxed paper (making sure that the bottom part had a little powdered sugar so it didn't stick) then I put it into the fridge to chill before cutting it out. Worked like a charm! I'll definitely keep this recipe in my back pocket!

The first time I used this recipe was to make a bow for a German Chocolate Cake. I didin't have enough powdered sugar on hand,so I used cocoa for the remainder (I needed a brown bow, anyway so it worked!) The bow ended up tasting like fudge! It was delicious- everybody loved it! Thank You! I haven't yet tried it to wrap around an entire cake- I did however, make it again to use for some dinosaur cut-outs and was still pleased- it works like regular fondant but tastes much better. :)

I'm giving this four stars because I really liked the taste & that's as important to me as appearance on a cake. However, as others have noted the greasiness was really an issue. What I ended up doing was after getting the fondant on the cake and everything set up, I lightly brushed the cake with powdered sugar just until it blended. This worked kinda like makeup powder -- a little extra powder on the surface to cover up the shine. When finished my cake didn't look greasy at all.

It tasted really good, was a little on the greasy side.

For my first time using Fondant, it turned out great, I was really inpressed by how it looked on the cake.

Pleasantly surprised with this one. A friend of mine asked me if I could pleasepleasepleaseplease make her wedding cake a week before her wedding came around. She didn't want a lot, but the tiers I had to make to feed all the people needed some extra reinforcement before I could stack and decorate them, so in desperation I turned to this fondant recipe. I was thrilled with how it turned out with a minimal of fuss. It did seem to want to crack a little around the edges, and down here in the humidity I had a heck of a time trying to get it rolled out without mushing it, but once it was in place everything settled beautifully. I suspect the cracking might have been because the fondant is so heavy and if you make the layers too high it pulls down on itself. Regardless, I was able to shore it up with a little patting down and some icing sugar. Just be patient and take your time. Thanks for this!

This was my first attempt at fondant. It turned out great. At first I put too little powdered sugar in because I didn't want it to get too stiff and crack. When I rolled it out it was falling apart - so I simply kneaded in powdered sugar until I could roll it out smoothly. This was much easier than I thought it might be and so much fun. I'll make this again.

Love, love, love! I've always wanted to make fondant but was nervous. My cakes turned out GREAT after using this recipe for the first time ever and I was sorta crammed for time (have 3 small kids.) Husband liked the look and tastes good too. I did use 3/4 cup shortening because of other comments AND I live in a humid city. Love, love, love....Thank you Kelly.

Great tasting fondant. I substituted butter for half of the shortening. I have a home cake business and before trying this recipe I always advised my clients to avoid fondant unless they were very set on the fondant look.

came out perfect. I didn't have problems with oiliness. It was easy and it was my first time using fondant.

This is a great alternative for fondant (I don't like the taste of fondant, but this just tastes like buttercream). If you wish to get rid of the "greasy" shine, dust you final product with icing sugar.

This gets no stars from me! It stayed greasy and no matter what I added it would not allow me to pick it up and put it on the cake! it breaks apart and is not easy to roll out at all. I would never suggest this recipe to anyone.

this Fondant was not good!! i knew it wasnt going to be perfect but the taste, the texture, everything!!