Reviewed: Jul. 27, 2009

LOVED IT!!!It was hard to work with but was very determined.Just as sweet as regular butter cream icing but sticky.

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iC@nCo0K

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Reviewed: Jul. 25, 2009

I did not care for this receipe. I am making a Thomas the Train cake for my nephews birthday and it was incredibly greasy and I was not able to work with it. I kept adding sugar and it just fell apart. It would not hold it's shape and when I rolled it out to put on the cake it just fell apart complete. I would not recommend this receipe to anyone.

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CGroves21

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Reviewed: Jul. 24, 2009

This fondant is so incredibly easy to work with! I had never made fondant before (I'm huge on buttercream) but I figured I'd give it a shot. I did have to use more confectioner's sugar than called for, but I'm pretty sure that's because I had to add so much food coloring to get my fondant really black. Oh, and I did add 1 tsp of liquid butter flavor. It added SO MUCH to the taste! Wasn't chalky in the slightest! It really did taste like buttercream, which is what I was aiming for. Very, very easy to work with!

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Jul. 24, 2009

I used this to make my sons birthday cake and it tasted good, but the product seems greasier looking than what fondant should look like. I will be trying a different fondant recipe next time I tackle making fondant. It was not what I expected.

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atclark

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

This was easy to make and easy to work with... but it was WAY too sweet to eat! I use it for making figurines, etc. for decorating, but wouldn't cover the whole cake in it, or no one will be able to eat it!

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OJFinn

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 14, 2009

I made this using the "dough" setting on my breadmaker. I added the ingredients in by liquids first and sugar last and let the machine do the kneading for me. I had to add a tiny bit more vanilla because it was too dry for my machine to knead it into a smooth ball. It tastes wonderful!

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The Cooking Booth

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mustang, Oklahoma, USA

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Reviewed: Jul. 11, 2009

so much easier than what I have made before. :)

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Katy G

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Reviewed: Jul. 11, 2009

I love this recipe! Very tasty and makes beautiful fondant! It is a tad on the oily side, but great anyway.

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AHicks

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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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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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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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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for the love of CHOCOLAT...

Cooking Level: Professional

Home Town: Midland, Texas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jul. 4, 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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Katrinka

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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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LaurieW

Cooking Level: Intermediate

Home Town: Erlanger, Kentucky, USA

Living In: Hebron, Kentucky, USA

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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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Amanda

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Reviewed: Jul. 1, 2009

I did not care for this.

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tahlonwolf

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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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AIMEE12

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Reviewed: Jun. 23, 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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messy_jessie

Cooking Level: Intermediate

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Reviewed: Jun. 20, 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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thefarmerswife86

Cooking Level: Intermediate

Home Town: Armstrong Creek, Wisconsin, USA

Living In: Eldorado, Wisconsin, USA

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Reviewed: Jun. 16, 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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Tashawna

Cooking Level: Expert

Home Town: Effingham, Illinois, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Jun. 8, 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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Tabby

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: Haymarket, Virginia, USA

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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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helbaby

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