Reviewed: Nov. 10, 2009

Fondant that was easy to make, easy to work with, and actually tasted great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

acawthon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

Good recipe for beginners. I halfed the recipe & didn't let it set overnight, but it still was fine. Still rated the recipe a five star. I will be using this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jeni

Cooking Level: Intermediate

Living In: Northern Cambria, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

Followed the directions exactly but it was still on the liquid side so I just added confectioner's sugar until it was more doughy. Biggest problem was it melting while I tried to get it cut, but I solved that by rolling it and then freezing it until was hard enough to simply transfer over to the cake. Very yummy and a big hit!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

timandcandice

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

I gave this 4 stars because it was very easy and quick to make and easy to handle. I used it to decorate sugar cookies. The taste was fine but there is one thing that I can't stand about it, it is so greasy! I actually took a paper towel and laid it over one of the cookies and it instantly started sucking up grease, and it was still greasy after that...plus, pressing the top with a paper towel ruins the smooth surface. I also don't know if I needed to do this, but someone suggested painting some regular frosting on the cake or cookie so the fondant would stick, I just painted on some corn syrup and that seemed to work. I think I'll try a different recipe next time just because of the grease factor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

candypants

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

Excellent Recipe..easy to work with - used it for Halloween Cupcakes. Made orange to cover the cupcake and cut white ghosts with a gingerbread cookie cutter that I stretched the legs out to make it look like a ghost.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EzyCookN

Cooking Level: Intermediate

Living In: Hamlin, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

i have used this recipe twice now cuz its easy to make. i used it to cover a cake and make decorations with. i dont think it tastes like buttercream but it does taste good. very sweet but good. its also very greasy so make sure u have more than 2 lbs of confectoiners sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amanda59937

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

Tastes great! Easy to make! I make cakes for every special occassion. I don't like the taste of pre-made marshmallow fondant so I decided to try this. It tastes wonderful...just like bakery buttercream icing. It is a little more challenging to work with. I used a stand mixer and it came together beautifully. Then refrigerated overnight and rolled out between parchment paper. While it is harder to work with it's much easier to repair/patch than other fondants I've worked with. I did notice with my test cake that if left out on the counter it tends to sweat. That can be remedied by dusting with powdered sugar. I kept my final product chilled before presentation. Also it tends to be glossy. If you prefer a matte look the dusting of powdered sugar can fix that too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MDNORTON

Cooking Level: Intermediate

Home Town: Machesney Park, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

This fondant was SO easy to use and even easier to make! Such a good recipe, will be my fondant from now on :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lovelife361

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

It was way shiny/greasy... and it cracked a lot. It wasn't the smooth velvetty fondant I wanted. But it did taste good! I put peppermint extract in mine because I was making a chocolate peppermint cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dinataruni

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

My first fondant experience. I did not fondant the whole cake (reduced to 12 svgs), just a monkey (used cocoa powder for the brown color) on it. I used more sugar than called for- it was a little sticky and hard to handle. It turned out really cute, but a lot of work!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shreen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2009

This recipe works best with 8 cups of sifted powdered sugar and adding a 1/2 teaspoon butter flavor (clear). I work a bit more sugar into it, like about 1/8 cup as I knead it, but the results are no cracking. Kinda acts like Fondarific for me without the heavy price or shipping charges. Of course, I still use my Fondarific. I just love the stuff, but this is a nice alternative for those who want the old style buttercream flavor and the shiny finish was very handy when decorating my XBox360 cake, and it pliability makes it very easy to roll. Wouldn't add real butter though, makes for a mushy final product.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

This recipe saved my weekend. I have started selling cakes and I had a fondant cake due for a baptism this sunday. I used the marshmallow fondant recipe which I always use but for some reason it wasn't working. I added shortning and kneaded but no luck. I quickly whipped up this recipe and it didn't require any chilling time (although I am sure that would have made it better). Even so, it rolled out beautifully, was very soft and stretchy and covered the cake 10 min after I made it. I was able to salvage the cake and decorate it in time for the baptism. Very good texture (a bit soft but again I think chilling that would have helped) and I loved loved loved the taste!! Very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

My 15 year old son decided to bake a cake from scratch as well as make icing and fondant. This is the recipe he selected. I was a little skeptical of how it would come out, but it worked out great! His cake was delicious and so was the fondant. It was very impressive. I thought this tasted better then the store bought I used in the past.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

justsippintea

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Pickerington, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

I have used store bought fondant in the past and have never enjoyed the taste. I tried this recipe and was very disappointed in the outcome. Though it tasted great, it wouldn't stop cracking. Given the time I invested making it, it was even more disappointing when I couldn't manipulate it like store bought fondant. I will try the marshmallow recipe next or just buy a ton of expensive store fondant.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

zoeannamontana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

The taste was great, I did use butter as noted by another user. It was pretty heavy from using the butter, i think, so it was a little harder to work with than regular fondant, but when rolled onto wax paper and draped over the cake it worked out fine.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shortey0

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

Fondant tastes awesome if you plan on eating it by itself. I have made it twice thinking maybe I screwed up the first time. It's too greasy. Once it is pliable enough to roll, it falls apart. Will not make again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy D

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

Very easy, very tasty. I used butter instead of shortening (who ever heard of buttercream without butter? :) ) and a little more sugar than was called for (about a cup). If you use butter, you can leave out the salt.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

badbin

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

I had quite the frustrating evening with this recipe. It is partly my fault. In reading the reviews I should have thought to grab more confectioners suger than the recipe called for. It was VERY greasy and didn't taste very good at all.. but what really stunk was that I couldnt come close to getting it from the counter to the cake without it falling apart on me. I ended up taking a cookie cutter to it and piling different colored shapes all over the cake to cover it. It came out kind of neat looking but I wouldnt want anyone to try eating it since it doesn't taste good.. kind of like sweet playdough. I'm thinking next time I'll use more vanilla, or maybe I will try some anise and/or almond extract. Anywho...It's a good thing I did a practice run before the big 1st bday party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Britt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

I made this last night and sorry to say I was dissapointed. This recipe is mega greasy. Sure it's easy but if you want something light, easy to work worth and great tasting, I would suggest something else. Like a marshmellow fondant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

xquisitedanielle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

I had the same issue as others with it being extremely greasy. I didn't have any clear vanilla extract, so I used 1/2 tsp of almond extract. It was a little sweeter than I would have liked, but it came out ok. I think im going to have to find another recipe though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lamasch

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Rolled Buttercream Fondant

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!