Reviewed: May 19, 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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Sara

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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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Shay

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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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Nikki Taylor

Cooking Level: Intermediate

Home Town: Hebron, Ohio, USA

Living In: Newark, Ohio, USA

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Reviewed: May 9, 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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almalunita

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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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Jacqui

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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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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Seawolf

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Reviewed: May 5, 2009

Really Great Recipe for fondant. It is more greasy than normal fondant, but it is really easy to use, especially for beginners like me. I would recommend making a half recipe at a time, because there is quite a bit to work with and it will mix better in smaller portions.

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MomOf4

Cooking Level: Beginning

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Reviewed: Apr. 30, 2009

wow, i love this recipe i use it all the time.

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lisa

Cooking Level: Expert

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Reviewed: Apr. 30, 2009

Don't use this recipe if you are planning to sculpt anything with it. This is extremely greasy. It all worked fine, my cake looks fine, but it didn't go as planned. I made a "party hat" for my turtle cake 2 days before I made the turtle and the hat never dried properly. I was even able to crush it and resculpt it. It was a little crusty, but you can't tell in the finished product. If you are just going to put it over a cake and add a few "decals" like the recipe photo, then this is fine, but it really wasn't what I expected. You are supposed to be able to make something like a ribbon out of it and let it dry and it should be hard after a day or 2, not this recipe. Just be warned.

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Shea Petersen

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Reviewed: Apr. 28, 2009

I've used this recipe to make fondant in the past. It works well and is a lifesaver in a pinch. I will add however that this fondant leaves a greasy shine on the finished cake. If you add more powdered sugar to the recipe it totally throws off the proportions and has difficulty keeping that elasticity. I use this recipe when I don't have gelatin needed to make the other fondant recipe on her. If you need a quick fondant and don't want to purchase geletin then this will work. Just remember it will leave a greasy shine on your finished cake.

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

i followed the directions but they still turned out greasy..and no amount of powdered sugar helped them...but the cake i made for my son's first birthday still turned out great...but a good recipe nonetheless

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Brittany Freeman

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Very easy to work with. I didn't care for the flavor and neither did my family. It was very greasy but, easy to make and use.

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Apr. 21, 2009

The recipe was simple and tasted great!

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milaniel22

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Reviewed: Apr. 14, 2009

This was the very first time I tried to make fondant. I followed the receip except I used half butter and half shortening. It was so good. The only problem I had was covering my cake with it, that probably came from a lack of experience, this was my first time covering a cake with fondant. But I did a pretty good job anyway. Everyone loved the cake. The taste was wonderful.I will definately use this recipe again.

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Brenda

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Reviewed: Apr. 14, 2009

This fondant is tasty! It turned out softer than I'd have liked it to, but I will keep practicing. It worked for the Easter cake I made. I used cookie cutters & basic shapes, so it turned out great!

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Emily

Cooking Level: Intermediate

Home Town: Fultonville, New York, USA

Living In: Middleboro, Massachusetts, USA

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Reviewed: Apr. 14, 2009

Good recipe.. first time I tryed to make fondant turned out ok.. taste isnt the best but hey oh well.

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LindsyLee

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Reviewed: Apr. 11, 2009

This was my first time making fondant (or using fondant) and I was really pleased. I followed this recipe like written except I added 1/2 c. shortening and 1/2 c. (1 stick) butter. I sifted the sugar (8 cups and a handful) like other reviewers suggested and added it in a little at a time. I used the dough hook in my kitchen aid and kept it on low as I added the sugar. I used cornstarch on the rolling pin and parchment paper when rolling it out. It was shiny but it didn't bother me...a little bit of cornstarch helped to dull the shine. I also added coloring gel and kneaded it into the dough to make 3-d flowers and then added luster dust on top for a bit of sparkle!...it was definitely an easy recipe and I didn't have any problems with it. I will definitely make this again!

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ROBANDKI

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Reviewed: Apr. 11, 2009

Definitely add the sugar a little at a time. Excellent recipe and great taste!!

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daisymae1969

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Reviewed: Apr. 9, 2009

Easy and tasty! Remember to put jam between frosting and cake

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Sam

Cooking Level: Intermediate

Home Town: Brighton, Sussex, England, U.K.

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 4, 2009

I did use butter instead of shortening (like some others did with great results), but this was a disaster for me! It came together nicely, and was smooth, but fell completely apart when I tried to roll it. I added more powdered sugar 2X thinking it would help. It would have worked only for something small like cupcakes. If I try it again I will try to refridgerate before rolling.

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jill

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Rolled Buttercream Fondant

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