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.

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MDNORTON

Cooking Level: Intermediate

Home Town: Machesney Park, Illinois, USA

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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 :)

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lovelife361

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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.

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dinataruni

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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!

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Shreen

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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.

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lisa

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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.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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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.

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justsippintea

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Pickerington, Ohio, USA

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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.

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zoeannamontana

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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.

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Shortey0

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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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

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Amy D

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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.

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badbin

Cooking Level: Intermediate

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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.

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Britt

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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.

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xquisitedanielle

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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.

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laura_m

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 22, 2009

I don't know if I did something wrong but the fondant worked very well when I rolled it but it was very greasy, it taste pretty good but like I said it was to greasy for me to use.

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Rosemary

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

great!, but really expensive to make

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Rebecca

Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Sep. 19, 2009

For some reason it turned out SO oily for me?! Not sure what happened. But it was still okay for looks not great for eating.

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jenbrown

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Reviewed: Sep. 18, 2009

thick pastey and waaay to sweet. I'm a health nut (sometimes) and my husband is a junk food candy lover and even he peeled it off the cake. My 2 year old liked it, though. It was a tester cake for her bday cake (thank god I tested it!!!) So you can try it, but if its for something important, just give it a test run on a reg. boxed cake.

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Allimar

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

Being my first fondant...very nice. But as others have said, found it tooo sweet also more greasy. But I am looking for a recipe without gelatin thats the reason went for this one. I like it but not completly satisfied with I got. I am going to try and keep searching but till I find the one this will be my fondant recipe. I halfed the recipe as other mentioned it required much more sugar. Also used butter flavored crisco. Taste was good but way too sweet for us. I just kept kneading in more sugar till I felt it was right!!

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SK

Cooking Level: Intermediate

Living In: Santa Ana, California, USA

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Reviewed: Sep. 16, 2009

SO quick and easy - i made it and covered a cake in 10 minutes! Tastes 100x better than premade fondant. It takes like bakery frosting and looks very finished and professional. I cannot wait to use it again and again!

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cherrybomb1986

Cooking Level: Intermediate

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Rolled Buttercream Fondant

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