The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 8, 2009
Finally a fondant that doesn't taste like Play-Doh! Didn't have any problems kneading it since I was using my Kitchenaid. Makes up fast, takes color well, quite easy to work with. Be sure to use an ample dusting of confectioners sugar when you are rolling this out since it is a bit oilier than regular fondant, but that little concession is easy to do when you get a great looking cake as an end result.
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 7, 2009
this fondant has a great taste...even those who hate regular fondant will like the taste of this one... HOWEVER..it was very greasy and was not easy to work w/. It cracked easily... I have very mixed feelings on this one.
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Cooking Level: Professional

Home Town: Midland, Texas, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 6, 2009
I used this on my brother's wedding cake, and everyone thought it was fantastic. My only complaint is I had to add some extra confectioner's sugar because the fondant was very greasy. However, with this small change, it was wonderful.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 2, 2009
I did not care for this.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 2, 2009
I agree with Amanda - this fondant tastes really good. It was easy to make, but even after keeping it in the refrigerator over night, it was too soft. I was able to cover a cake with it, but I couldn't use it to make bows, etc., it wouldn't hold its shape. I also had a hard time getting it smooth, but in a pinch it works.
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Cooking Level: Intermediate

Home Town: Erlanger, Kentucky, USA
Living In: Hebron, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jul. 1, 2009
I made this for the first time and I couldn't believe how easy it was. I was so intimidated by it and now it's just a breeze. I had heard that fondant was nasty tasting, but this fondant is really good. If I ever need fondant I will use this recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 30, 2009
This fondant tastes good (for fondant), but was incredibly greasy. We were able to get it onto the cake by rolling it on to wax paper and then sort of flipping it on. However, the finished product was so greasy that it kind of grossed me out to eat it and I wouldn't dare present it at a party. Unless I was making a cake shaped like a satin gown or, I don't know, a shiny jewel.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 26, 2009
I used this for my daughter's birthday cake. Unfortunately it was hot and humid the day I decided to do this. The fondant was way sticky. It reminded me of those Airheads candies. After I rolled it out (between two sheets of parchment), it broke in half as I tried to lay it on the cake. I used cookie cutters to cut out butterflies and flowers and "patched" the crack, as I was NOT going to go through that fiasco again. The cake did turn out pretty cute though, and it did taste pretty good, so I am giving it 4 stars.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 22, 2009
I would have given this 5 stars, but as my house is not air conditioned and i had 2 kids under 3 running around like hooligans as i was making this, i didn't not realize till it was too late that I had chilled it and then absentmindedly rolled it out on my warm stove top. needless to say it got extremely soft and when i went to spread it (with hubby's help) it fell all over . It tasted great and rolled wonderfully....next time i will pay attention to where i roll it.......so for star's for user's problems......next time it'll be 5 stars
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Cooking Level: Intermediate

Home Town: Armstrong Creek, Wisconsin, USA
Living In: Eldorado, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
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Reviewed: Jun. 17, 2009
I used this recipe to make the fondant for my wedding cake(which I made myself!) It was a HUGE hit with all 100 guests at the wedding, no one could believe it was homemade. I had a few people ask for the recipe so I shared it with them, and one of them used it on her son's wedding cake, and it was a huge hit with them too! Fantastic recipe!
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Cooking Level: Expert

Home Town: Effingham, Illinois, USA
Living In: Bloomington, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 9, 2009
Although this fondant actually does taste great- like buttercream- the texture is bad. It is very greasy, even after adding extra powdered sugar in. It also does not hold its shape. I had plans of making curls and bows for my cake but I had to change my entire plan for decorating this cake because this fondant just collapses when you try to do anything with it.
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Cooking Level: Expert

Home Town: Manassas, Virginia, USA
Living In: Haymarket, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 8, 2009
For a fondant first-timer this was easier than I thought. I read the other reviews and figured it's worth a try. (I did have to put more sugar than what was asked because it was too sticky at first.) I used it to coat a 9x13 double layer brownie cake. It turned out lovely. I rolled it as thin as possible on wax paper "floured" with powdered sugar which made the transfer easy-peasy. Will definitely use this again.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.94 star rating.
Reviewed: Jun. 1, 2009
I read several reveiws before trying this recipe and the fondant just didn't turn out. It cracked when you tried to roll it thin and was very greasy. It also does not taste anything like buttercream frosting imo. More like sweetened shortening. Just really wasn't at all what I was expecting and it didn't work for us :(
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: May 21, 2009
I was very nervous about trying to make fondant, but this turned out easy & great tasting. The entire family said I had to put this on all the cakes from now on! Give it a try....it was simple & my cake looked great for a 1st timer! I will use this again & again for sure - thanks!
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Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: May 20, 2009
First off: I love this recipe. Mine tasted great (though I used 1/4 t. each almond and orange extracts) and was much easier to mix than I thought. I don't have a decent mixer (it overheats w/ cake batter!!!) so I mixed it my hand. It's easier than kneading bread dough, so no big deal for me. I am currently letting it chill out in my freezer (no time!!!) because it's very warm in NE right now. But I can't wait to roll it out and put it on my cake!!! One tip I do have: read all the reviews or at least most of them. I found it was easier to watch others' mistakes. And I always sift my ingredients. For frosting, I actually will sift no less than three times and for this one I did it 5 times. Good luck, and read the reviews before you start!!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
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Reviewed: May 14, 2009
As other reviews have said, this was pretty greasy. I didn't mind that too much though - it still looked nice and wasn't too horrible to work with. My biggest issue was that it came out kind of splotchy from the powdered sugar I used when rolling it out. I may use this again, though. I thought it tasted good (quite sweet, though) and my boyfriend, for whom I made the cake, loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Reviewed: May 12, 2009
Havin never eaten fondant it was hard for me to determine what kind of rating I should give this recipe. I rated it according to ease and instructions. I had no problem whatsoever making this. I have never made fondant before and wasn't sure I could pull it off! I did though, and tinted it using the wilton icing tints. It turned out great!! I can't wait for the cakes to cool so I can put the fondant on them!! Thanks for a great recipe I'm sure I will use quite often!! :) Even if it did burn up my mixer.... :(
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Cooking Level: Intermediate

Home Town: Hebron, Ohio, USA
Living In: Newark, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.94 star rating.
Photo by almalunita
Reviewed: May 11, 2009
I tried this recipe and found that the more you knead the fondant, the better it comes out. I also found that it was too greasy. The end result was that it tasted good, and looked good. (FYI- if you do not need the fondant enough, it will come out grainy. Will use recipe again-- but will be on the lookout for others.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.
Reviewed: May 8, 2009
I nervously mixed the ingredients.. this was my first fondant. Superb results. I will try this again.
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Cooking Level: Expert

Home Town: Prospect, Saint George Parish, Saint Vincent And The Grenadines
Living In: Fitches Creek, Saint George, Antigua And Barbuda

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The reviewer gave this recipe 1 stars. This recipe averages a 3.94 star rating.
Reviewed: May 8, 2009
Kelly I am sorry you need to double check you measurements. After following your directions the fondant looked like a white corn bread batter. Had to add another 1 1/2 pounds of sugar to get it to the right consistancy
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