Reviewed: Oct. 2, 2008

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.

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Monique

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

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

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Janet

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Sep. 15, 2008

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

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caryn

Cooking Level: Beginning

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Reviewed: Sep. 15, 2008

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!

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Dora

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

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.

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kiss the cook

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Reviewed: Sep. 7, 2008

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.

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freckles

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

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.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Aug. 31, 2008

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

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Alisha J

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 25, 2008

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.

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JMJ

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Prince George, British Columbia, Canada

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Reviewed: Aug. 17, 2008

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.

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thoya78

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Reviewed: Aug. 6, 2008

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

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cremebruleelover

Cooking Level: Expert

Living In: Clarkdale, Arizona, USA

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Reviewed: Aug. 5, 2008

Horrible experience. Halved the recipe, but still used almost 8lbs of sugar and it still was greasy. The flavor was okay, and that's the only reason I'm even giving it two stars. Try a different recipe, and save yourself the misery.

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STARVINGSTUDENTSC

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Valley Center, California, USA

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Reviewed: Jul. 28, 2008

This is what I had been looking for! I finally found it, its easy and tastes good. I tried it and it came out great! I had some trouble at first but I added more powdered sugar and it turned out how I wanted!.Thanks!..=D

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jessica90

Cooking Level: Beginning

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Reviewed: Jul. 26, 2008

this was my first attempt at fondant, and i was very disapointed at how it turned out. it was WAY too oily. the only thing that i changed in the recipe was halving the ingredients because i was making a small 9in. cake. I managed to cover the cake and decorate it, but it was too greasy to serve for my friends birthday party. I will probably try a different recipe next time.

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Melissa F.

Cooking Level: Beginning

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Reviewed: Jul. 21, 2008

I love this recipe! I usually peel fondant off of cakes because I can't stand the taste and texture, but this stuff tastes great - and is very easy to work with. It's so pliable that I was able to roll it to less than 1/16" thickness and use it to cover 1" round petit fours. By rolling it between two layers of waxed paper and popping it into the freezer for a minute before draping it over the petit fours, it worked like a charm.

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RobynB

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Reviewed: Jul. 19, 2008

This is a great recipe! It is a little oily but still great. It tastes wonderful and is colored easily. Just be sure not to put to much powdered sugar in if it turns out oily for you.

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Karyn1701

Cooking Level: Expert

Living In: Tyler, Texas, USA

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Reviewed: Jul. 18, 2008

I have never made this recipe before but have made rolled fondant. I found this recipe not to crack as much while rolling out, but it is definately more delicate. (This seemed to be fixed by refridgerating it for a little while.) But, all in all, it was easy to make- I did not have to add all the confectionary sugar as was stated in the recipe itself though. And, as an additional plus, it was super tasty~ (I also thought I should note that I ran out of corn syrup and used honey and it worked well.)

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Aubbie

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 18, 2008

I love this recipe! It makes you feel like a professional when you are merely a novice! It is super easy and tasty. Thanks for the great recipe!

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Kisha B.

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 7, 2008

I found this was a little soft, had to keep adding powdered sugar. But was easy to work with and tasted great. I used it over the butter pound from this site for some little bite sized cakes for a baby shower. Thanks for the great recipe.

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Bernadette

Cooking Level: Expert

Living In: Amherstburg, Ontario, Canada

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Reviewed: Jun. 28, 2008

I had a horrible time with this recipe! After a day, it was SO greasy, and when I tried rolling it out, it would stick to my rolling pin. I won't ever use this recipe again.

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Cupcake Queen

Cooking Level: Expert

Home Town: Shippensburg, Pennsylvania, USA

Living In: Chambersburg, Pennsylvania, USA

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Rolled Buttercream Fondant

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